Curry Night Trio

Ingredients

• • 2 lbs boneless chicken thighs, cubed
• • 1 cup plain yogurt
• • 2 tbsp garam masala
• • 1 tbsp ground cumin
• • 2 tsp paprika
• • 1 tsp turmeric
• • 4 cloves garlic, minced
• • 2-inch ginger, grated
• • 3 tbsp butter
• • 1 large onion, finely chopped
• • 28 oz crushed tomatoes
• • 1 cup heavy cream
• • Salt to taste
• • Fresh cilantro for garnish

Instructions

1. Marinate chicken in yogurt, half the spices, garlic, and ginger for 2 hours
2. Heat butter in large pan, sauté onion until golden
3. Add remaining spices, cook 1 minute until fragrant
4. Add crushed tomatoes, simmer 10 minutes
5. Add marinated chicken, cook through (15 min)
6. Stir in cream, simmer 5 minutes
7. Adjust salt, garnish with cilantro
8. Serve with basmati rice and naan

Ingredients

• • 2 cups cauliflower florets
• • 2 cups diced potatoes
• • 1 cup green beans, trimmed
• • 1 cup carrots, sliced
• • 1 large onion, chopped
• • 4 cloves garlic, minced
• • 2-inch ginger, grated
• • 1 can (14 oz) coconut milk
• • 1/2 cup cashews, ground
• • 2 tbsp korma paste
• • 1 tsp ground cardamom
• • 1 tsp cinnamon
• • 3 tbsp vegetable oil
• • Salt to taste

Instructions

1. Heat oil, sauté onion until soft
2. Add garlic, ginger, spices—cook 2 minutes
3. Stir in korma paste, cook 1 minute
4. Add potatoes and carrots, coat with spices
5. Pour coconut milk, bring to simmer
6. Add cauliflower and green beans
7. Simmer covered 20 min until vegetables tender
8. Stir in ground cashews for thickness
9. Serve with rice and warm naan

Ingredients

• • 2 lbs lamb shoulder, cubed
• • 6 dried red chilies
• • 2 tsp cumin seeds
• • 1 tsp black peppercorns
• • 1 tsp mustard seeds
• • 6 cloves garlic
• • 2-inch ginger
• • 1/4 cup white vinegar
• • 2 large onions, sliced
• • 3 tomatoes, chopped
• • 1 tbsp paprika
• • 1 tsp turmeric
• • 3 tbsp vegetable oil
• • Salt to taste

Instructions

1. Toast chilies, cumin, peppercorns, mustard seeds until fragrant
2. Grind spices with garlic, ginger, vinegar to paste
3. Marinate lamb in spice paste, refrigerate 4 hours (or overnight)
4. Heat oil, brown lamb in batches, set aside
5. Sauté onions until caramelized
6. Add tomatoes, paprika, turmeric—cook 5 min
7. Return lamb to pot, add water to cover
8. Simmer covered 1.5 hours until lamb tender
9. Adjust heat and salt, serve with rice