Monday, July 6, 2009

Indian Night!

I made a really delicious Indian-themed meal tonight: Butter Chicken, Coconut Rice, and Spicy Chickpeas. Super easy... here's how!

In your trusty rice cooker, combine 1 can coconut milk (make sure it's not light), 2 cups Jasmine white rice, 2 cups water, 1/2 tsp salt and 1/2 tsp sugar. Turn the rice cooker on after you start cooking your chicken.

For the butter chicken, I used a prepared Butter Chicken sauce from a jar- all I had to do was cook the pieces of chicken, then add the sauce. Easy peasy!

Now, for the chickpea recipe (which I am obsessed with right now and could probably eat it twice a week for the rest of my life)
You will need:

1 x 14oz. can of chickpeas (AKA Garbanzo Beans)- drained.
1/2 cup cilantro (lightly chopped)
1/4 lemon juice (fresh is best!)
1/3 cup purple onion, minced
3 cloves garlic, minced
1/2 tsp. tumeric
1/2 tsp. cayenne (depending on how hot you want it)
2 1/2 tsp. ground cumin
1/2 tsp. ground corriander
1/4 tsp. black pepper
2 tbsp. fish sauce (or soy sauce)
1tbsp. water
2 tbsp. oil for stir frying
optional- 3 to 4 tbsp. coconut milk

I start off by chopping everything up, and then combining the fish sauce, water, and all dry spices (except pepper) in a bowl at the side.

Then heat the pan and stirfry the garlic and onions for about a minute.

Add the spice mixture.
Stifry briefly
Add chickpeas
continue stirring until chickpeas are covered and warm.
Remove from heat. Add lemon juice, black pepper, cilantro, and coconut milk (if desired)
Do a taste test. Adjust salt levels by adding more fish sauce if not salty enough, or more lemon juice if too salty. Serve with rice, ENJOY :)

The finished product. Quick, easy and OH SO delish!!!

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