2 Tbsp (30 mL) light cooking oil
3 or 4 cardamom pods, bruised
4 or 5 whole black peppercorns
1 or 2 dried bay leaves
1 cinnamon stick
3 or 4 whole cloves
1 large onion, finely chopped
2 or 3 green chilies, finely chopped
1 Tbsp (15 mL) ginger-garlic paste (made from 1 crushed garlic clove and 2 tsp/10 mL grated ginger)
1/2 tsp (2 mL) red chili powder
1/4 tsp (1 mL) cumin powder
1/4 tsp (1 mL) turmeric powder
1 tsp (1 mL) coriander powder
1/4 tsp (1 mL) garam masala powder (available at an Indian foods store)
2 medium-sized tomatoes, finely chopped
Salt, to taste
1/2 cup (125 mL) plain yogourt, stirred
2 large boneless chicken breasts, diced into 1 in (2.5 cm) cubes
Handful chopped fresh coriander leaves, for garnish
Heat oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick, and cloves until they begin to sizzle. Add onions and green chilies, and fry for 3 to 5 minutes on medium-high heat until onions turn pink and tender. Add ginger-garlic paste and saut for another 1 to 2 minutes.
Add red chili, cumin, turmeric, coriander, and garam masala powders and fry for 1 minute. Mix in chopped tomatoes and salt; cook for a few minutes. Slowly stir in beaten yogourt, forming a smooth gravy base.
Add chicken pieces, a little water if necessary, and cook (covered) for 10 to 15 minutes on medium-low heat until chicken is done. Remove cardamom, peppercorns, bay leaves, cinnamon stick, and cloves before serving.
Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice and a salad.
Prep time: 15 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side
source: "Curry Culture", alive #309, July 2008
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.