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This is great on barbecued chicken, Tandori chicken, a base for Indian flavored pizzas, whatever!

• 2 1/2 lbs Granny Smith apples
• 3 fresh jalapeno chilies
• 1 cup apple cider vinegar
• 2 cups brown sugar
• 1 1/2 cups raisins
• 1 onion, chopped
• 1/3 cup fresh ground ginger
• 2 cloves crushed garlic
• 1 tbsp curry powder
• 1 tbsp mustard seeds

Peel, core and slice apples about 1/4″ thick. This should come to about 8 cups total. Trim and discard the stems of the jalapenos and chop fine. I usually wear gloves with these as once I rubbed my eyes and that was a HUGE mistake. The oil from the peppers is a tough one on the eyes.

In a 8 qt sauce pan add the apples, peppers, vinegar, sugar, raisins, onion, ginger, garlic, curry powder and mustard seeds. Bring to a boil over high heat. Reduce heat to simmer, stirring the mixture occasionally for 1 1/2 hours until syrupy. Serve this warm or cool completely and store in an airtight container (I like glass) in the refrigerator.

Tags: apple, chutney, curry, mustard seed
Posted in Fruit, Side Dish, Spice | No Comments »

The smell of a good curry reminds me of an exotic place in time, although it is extremely multi-faceted in flavor, it is a fairly simple dish. The intensity of heat is much heavier in Indian curry as opposed to Chinese curry. Two of my favorite Indian restaurants in San Diego are Monsoon and Bombay, both own by the same proprietors, both exceptional in menu, flavor and decor. In this recipe I like the sweetness of the apple that offsets the curry spices.

• 2 tbsp butter
• 2 skinless chicken breasts, cut into 1/2″ pieces
• 1 cup basmatti rice
• 1/2 cup chopped onion
• 1 tsp crushed garlic
• 1 medium sized apple, peeled, cored and cut into 1/4 inch cubes
• 2 tsp Indian curry powder
• salt to taste
• 1 1/2 cups water
• 1 bay leaf
• 3/4 cup thawed frozen peas

In a large frying pan melt half the butter. Add the chicken, rice, onion, garlic, apple, curry powder and salt. Cook this briefly, stirring and turning to lightly brown. Add the water and bay leaf. Bring this to a boil while stirring. Cover tightly, lower the heat to simmer and cook for 20 minutes. Remove from heat and add the peas and the remaining butter. Remove bay leaf and fluff with a fork to mix thoroughly.

Tags: apple, chicken, curry, peas
Posted in Dinner, Lunch | No Comments »

This dish is easy to make and the smell of the spices and aromatic vegetables fills your home. I tend to use whatever veggies I have on hand, but the following is usually the ones I use in this dish. Tonight we added some snow peas and peppers!

I use the Chinese curry powder found in Asian supermarkets, it has a different aroma and flavor than the Indian curry powders. The rice wine vinegar tends to break down the meat fibers so it is deliciously tender. The crunch of the celery and water chestnuts adds a wonderful contrast to the beef.

• 1 tbsp Chinese curry powder
• 2 tbsp rice vinegar
• 2 tbsp lite soy sauce
• 1 lb beef (eye of round) cut into thin strips
• 1 onion
• 4 stalks of celery
• 1 small can of sliced water chestnuts
• 6 garlic cloves, chopped
• 2 tbsp fresh ground ginger
• 1 tbsp ground red chili paste
• 1 tbsp black bean paste
• 1/2 cup chicken stock
• 2 tbsp cornstarch
• 1/2 tsp white pepper
• 1/4 tsp salt
• 1 tbsp oil

In a bowl mix the curry powder, soy sauce and the rice vinegar. Add the thin strips of beef and marinate for 30 minutes at room temperature. In the meantime slice the celery diagonally in 1/4″ thickness and the onion in half and then chop into 1/4″ half rings, set aside.

In a wok placed over high heat add the oil. Quickly stir fry the meat mixture until cooked evenly, 5 minutes. Remove from wok and set aside. Toss into the wok the onion and celery, water chestnuts and stir fry quickly for several minutes. Add the ginger root, garlic, chili paste and black bean paste. Stir quickly and add the 1/2 cup of chicken stock mixed with cornstarch. Add the meat back in and stir fry for 3-4 minutes. Serve with steamed rice.

Tags: beef, curry
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