This recipe belongs to Narayan, a Nepalese chef living in Townsville.
Mild and aromatic this recipe is a wonderful way to learn to make your curry from scratch.
I enjoy talking with Narayan because food and recipes have their own special nuances. This recipe traditionally changes with the seasons eg some spices such as cardamom pods, cloves and bay leaves belong to winter as they add a more robust and heavier flavour to the meal. Recently he revealed to me that the curry he makes at home is different from the one he makes a work. Puzzled, I asked how can this be when it is the same recipe. Ah, I didn’t have the ‘magic’ ingredient: a Nepalese Chicken Masala powder. Thanks to a Sydney friend of Narayan, I have my own little packet of ‘magic’ and my curry is now that little bit more authentic. He has introduced me to millet flour roti and challenged me to make Nepalese Dumplings. Sometimes meals become a chore but I really enjoy being inspired by people who have a passion for food.
Thank you Narayan.
3 tablespoons oil
1 kg chicken breast, cubed
1 brown onion, diced
2 cloves garlic, finely diced
1/2 tablespoon fresh ginger, finely grated
3-4 cloves, whole
2-3 bay leaves
4-5 cardamom pods
1/2 tablespoon turmeric powder
2 – 3 teaspoons curry powder
1 tablespoon cumin powder
1/2 tablespoon coriander powder
1/4 teaspoon chilli powder
1 tin (400g) tomatoes, diced
1 tin (400g) coconut cream
coriander fresh to garnish
In a large pot, heat the oil over medium heat. Add onion and fry until soft. Add garlic and ginger and fry until fragrant.
Add chicken and fry until chicken turns white.
Add all the spices and cook for about 5 minutes.
Add 1/4 cup water, tomatoes and coconut cream.
Simmer until chicken is cooked and sauce thickens.
Serve with rice and garnish with fresh coriander.
Usually, I do all the recipe spotting, but it was my gf son who found this recipe for Buttermilk Onion Rings and asked “how difficult is it to convert it to gluten free?” To which the answer was “should be easy”.
And easy it is….
3/4 cup buttermilk
1 cup gf plain flour
1/2 cup gf cornflour
1 large brown onion, sliced into 3mm thick rings and separated
Canola oil for deep frying
Using a deep fryer* is best but you can also use a large heavy saucepan half filled with oil on medium-high heat.
Place buttermilk in a bowl.
Place flours in a flat dish, stir to mix the two flours and season with salt and pepper (you can add paprika).
Work in batches. Toss onion rings in the flour mixture and then dip the rings into the buttermilk and let excess drip from rings before returning to flour.
Fry onion rings in batches for 3 minutes or until golden. Remove and transfer to paper towel. Season lightly with sea salt.
There is a bacon ailoi in the recipe which is very tempting indeed.
*Deep Fryer – If you have kitchen cupboard space then I suggest a deep fryer as I find the temperature is more controlled than in a saucepan on the stove. I use it for Ricotta Dumplings, Sweet Potato Chips, our alternative to KFC
Thin Omelette Wraps
Omelette Wraps can be used in much the same way as rice wraps, torillas and flour wraps. They are simple to make and add variety to a rather restricted diet.
In those early days of my son’s coeliac disease diagnosis, before we found a bread my teenager would eat, before I felt confident enough to make bread rolls and focaccias and before we found a routine with gluten free food, weekend lunches did my head in.
Weekend lunches became pizzas or nachos. Unfortunately these were two ‘easy’dinner meals we used for busy nights or those nights when everyone in the family were doing different things. So taking pizza and nachos out of our dinner menu put more pressure on meals for dinners.
So I started to think outside the square and remembered how once I went to Chinese cooking classes and we made thin omelettes. We have mainly used them with a spicy mince filling. I have also seen them used as a lunch wrap. But considering my teenager was already struggling with how his school lunch looked to others, we did not push this one onto him.
2 tablespoons water
Salt and pepper to season
- Whisk ingredients in a bowl.
- Pour 1/3 – ½ cup of mixture onto crepe maker and spread with batter spreader.
- When cooked, flip and cook the other side.
PS I can’t emphasis enough about how essential the crepe maker is to our gluten free cooking: flour wraps, flat breads, pancakes, crepes, galettes, thin egg omelettes….
This recipe was a family favourite before GF, both because of its simplicity and also because of its heartiness.
Personally, it also connects me to my heritage. My paternal grandparents migrated to Australia from Barcelona and in the last few years my group of cousins have gathered for a family celebration in true Catalan style: a long late Spanish themed lunch. We celebrated this year in Brisbane on Sunday: olives, chorizo, roasted garlic and capsicums, jambon serrano, paella, roasts cooked over an open fire….
So if you want to be tempted by the tastes of Spain, then give this meal a try.
2 tbs olive oil
2 garlic cloves, crushed
1 GF chorizo, sliced
1 red capsicum, deseeded, chopped
2 brown onions, halved lengthways, thinly sliced
2 tsp smokey paprika
800 g chicken thigh fillet, cut into 3 cm cubes
400 g can diced tomatoes
1/2 cup pitted black olives
1.Heat half the oil in a large deep frying pan over medium heat. Add half the garlic, chorizo, capsicum and half the onion. Cook for 8 minutes stirring occasionally or until onion is soft. Stir in paprika and cook for 1 minute or until aromatic. Add chicken, tomatoes and 1 cup of water. Season with salt and ground balck pepper. Bring to boil, reduce heat and simmer for 20 minutes or until chicken is cooked through. Stir in olives.
2. While chicken is cooking. Cook rice as an accompaniment.
( from Woolworths Fresh magazine : Cool and Cosy)