Enchilada Sauce

28 oz canned stewed tomatoes
1/2 large white onion, chopped
6 cloves garlic, chopped
serranos to taste, chopped
2 dried guajillo chiles, toasted and cut into smaller pieces
1 tbsp olive/grapeseed oil
salt to tast
3 green onions, chopped
handful fresh cilantro, chopped
about half a lime

1) Heat oil in a 3 quart saucepan over medium-high heat.
2) Add onions, sauté for a couple minutes.
3) Add garlic, then a minute or so later both chiles.
4) Cook down for a few minutes, deglaze with some of the liquid from tomatoes and cook until nearly dried.
5) Add remaining tomatoes and cook 10-15 minutes until tomatoes and dried chiles are tender.
6) Add salt and blend with hand blender. Reduce if necessary.
7) Remove from heat and mix in the green onions, cilantro and a good squeeze of the lime.
8) Use, refrigerate, freeze or just eat with a spoon :)

Butter Chicken

Chicken prep for night before:

-  Cut 2.2 lbs of chicken in large chunks (bone-in dark is best, i.e. thighs cut in half)

-  Mix your marinade

     1 tsp chili powder

     salt

     1 cup greek yogurt

     Juice of 1 lime

     ½ tsp turmeric

     Roast then grind:

      -6 cloves

      -10 peppercorns

      -1” cinnamon stick

      -4 cardamom pods

      -1 heaping tsp whole coriander seeds

      -2 tsp whole cumin

-  Add the chicken to the marinade

-  Keeping the marinade for later use, sear the chicken the next night just before starting the sauté section. Don’t cook it through, just sear it and remove from heat. You can put the chicken back in the marinade as long as you’re moving on to the next step soon otherwise store them separately.

The night of:

Sauté:

-  Coconut oil for pan

-  2 large chopped yellow onions

-  Chopped garlic and ginger to taste

-  Chilies to taste (indian, thai or whatever you can get)

-  Add:

     3 tsp ground coriander seed

     1 ½ tsp ground cumin seed

     ½ tsp turmeric

-  Cook until onions are getting

Add 1 can of diced tomatoes, marinade from chicken and chicken.

Cook until the chicken is tender and cooked through

Remove from heat and mix in:

-  2 Tbsp of Kasuri (fenugreek leaves) – you really, really need this, I can’t stress this enough. Storage advice: you will want to double bag the leftovers and put it in a plastic container so your whole kitchen doesn’t smell like it!

-  3 Tbsp of butter or margarine

Garnish with fresh coriander (cilantro) and serve with Naan.

Mango Chicken

Sauce:

2 fresh ripe mangos

3+ thai chilis

1 tbsp rice vinegar

3 tbsp soy sauce

2 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

1 cubic cm of ginger

3 cloves of garlic

1 tsp dark soy sauce

1/2 cup cilantro

2 kaffir lime leaves (no stem or vein) or 1 bay leaf and zest of lime

Combine and hand blend

Ingredients:

1.5 lbs of chicken thighs chopped (marinate in oyster sauce, soy, garlic and black pepper)

3+ thai chilis

2 tbsp coconut oil

1/2 cup chicken stock

1 bunch green onions

2 bell peppers

1 red onion large chunks

2 mangos cut in large chunks

flour

cashews

cilantro

Directions:

Combine ingredients for sauce and blend. Set aside.

Dredge marinated chicken chunks in flour and pan fry for a few minutes in coconut oil to brown/cook about 70%. Evacuate chicken to a bowl.

Add remaining coconut oil to pan and add thai chilis, letting char a little.

From this point on if things are getting too dry deglaze with the chicken stock.

Add bell peppers and red onion, cook for a minute or so.

Add mangos and cook for a minute or so.

Add chicken and cook for a minute or so.

Add the sauce and cook until everything is to desired level of cooking.

Add the green onions.

Serve on top of brown jasmine rice and garnish with cashews and cilantro.

--

dk  | BBM: 333DA348