Beef Madras

Beef Madras

This Indian dish is so easy to make. Serve with rice. Marinade the beef, plain yogurt and spices the night before. I do not remember where or who I received this recipe from but don’t let that stop you from making this yummy dish.

Ingredients

• 1/4 cup plain yogurt (not low fat)
• 1/4 cup Madras curry powder
• 1 1/4 lbs trimmed stew beef, cut into 1-inch cubes
• 2 tbsp oil
• 1 large onion, halved and thinly chopped
• 3 cloves garlic, minced
• 3 cloves garlic, minced
• 2 tsp minced gingeroot
• 1 cup diced tomatoes with juice
• 2 cups coconut milk
• 1/4 tsp garam masala
• salt (optional)

Instructions

1. In a small bowl combine yogurt and curry powder. Place beef in a non-reactive bowl and add yogurt mixture. Toss to coat thoroughly. Cover and refrigerate for 24 hours.
2. In a large skillet or wok or large pot, heat oil over medium heat. Add onion and stir fry until softened, about 4 minutes. Add garlic, and ginger and stir fry for 30 seconds. Reduce heat to low.
3. Add beef with marinade and stir fry until well coated with seasonings and beef begins to brown, about 6-8 minutes. Add tomatoes, coconut milk, and garam masala and stir fry for 1 minute, scraping up brown bits from bottom of pan.
4. Transfer to slow cooker. Season to taste with salt. Cover and cook on Low for 6 hours or on High for 3 hours, until beef is melting tender. Serve immediately, garnished with cilantro.

Indian Coconut-Curry Chicken Thighs

Indian Coconut-Curry Chicken Thighs

This Indian dish is one of my favorites. It has lots of good flavor and I especially enjoy having the sweet potatoes in it. I double the spices and liquid as I like this saucy.  Serve over top of brown rice. Enjoy!

Adapted by JanetandGreta

Ingredients

• 1 tbsp olive oil
• 2 lbs (907 g) boneless, skinless chicken thighs (cut into bite size pieces)
• 1 1/2 cups chopped onions
• 2 tsp minced garlic
• 1 tbsp grated gingerroot
• 1 tbsp curry powder
• 1 tbsp Garam Masala
• 1 can (14 oz/398 ml) light coconut milk
• 3 tbsp tomato paste
• 2 tsp brown sugar (optional) I never put this in
• 1/2 tsp salt
• 1 1/2 cups peeled and diced small sweet potatoes
• 1 cup green peas (fresh or frozen)
• 2 tbsp minced fresh cilantro (I don’t put this in)

Instructions

1. You’ll need a large pot with lid for this recipe.
2. Heat olive oil in the pot over medium-high heat. Add chicken pieces and brown on both sides. Remove the chicken and set aside.
3. To the same pot, add onions and garlic. Reduce heat to medium. Cook and stir until onions begin to soften, about 3 to 4 minutes.
4. Add gingerroot, curry powder and garam masala. Mix well. Add coconut milk, tomato paste, brown sugar (if using) and salt. Cook and stir until mixture is bubbly and well blended.
5. Stir in sweet potatoes. Return chicken pieces to pot and spoon sauce over top. Reduce heat to low. Cover and simmer for 15 minutes or until the sweet potatoes are soft.
6. Stir in green peas and cook for 5 more minutes or just until peas are heated through.
7. Makes 4 to 5 servings.