Chicken Vindaloo and Naan...

The whole of last week was simply awesome for me...I had treated myself to some chapathis and naan and chicken vindaloo...It was simply the best food i have eaten in ages...How i love the Indian Curry...

I still remember a the good old time when I was in India and was watching cricket at home and this was a match between W Indies and India and that was the time when the greats like Viv Richards were tormenting the other cricketing nations.

And this was also the time when India was slowly becoming a name to reckon...and the Windies were mercilessly beaten by the Indians and then there was this guy who i think must now be working for some big advertising giant...because he came up with a very nice quote for his banner...it just said...
Indian Curry makes Windies Worry !!! How true...it makes any non-curry eating nation worry...they end up with what is now called Delhi Belly... Curry is definetly for the weak at heart...and definetly not for the phirangs...

Tonight...i have a good ol' rice and dhal curry and Mulligatawny Soup. Well at least I would like to call it Rasam...

But if you are a connoisseur of food...ie if you are a Gourmand or a Gourmet and if you are dying to correct me about my blog on Mulligatawny Soup...save yourself the trouble because this is the difference i found between the real rasam and the mulligatawny soup...

Here is the Recipie for Mulligatawny Soup :

2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup coconut milk* or whipping cream
1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying around)
1/2 cup tart raw apple, chopped fine Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or parsley.

Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.

While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples.

When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot.

When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley).

To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
*If you can't find canned coconut milk in a Thai/Indian market or fancy supermarket, you can make it. Just pour some boiling water over fresh grated or packaged UNSWEETENED coconut. Let it sit for about 5 minutes, then blend in a blender or food processor and strain as finely as you can, pressing the solids hard before throwing them out. Add the coconut milk at the last possible minute because its distinctive flavor degrades quickly in high heat.

Bon Appétit