Padma Lakshmis Crispy Fried Chicken Recipes
PADMA LAKSHMI'S CHICKEN KORMA
Don't be put off by the number of ingredients in this lovely korma (and quite different from other kormas posted) from Padma Lakshmi's "Tangy Tart Hot & Sweet." Most of them require little preparation, although this is definitely a time when you will want to assemble all ingredients ahead of time to ease preparation. All of the spices can be found at Indian markets or spice markets. The tamarind pulp can be purchased in compressed bricks at ethnic markets; Lakshmi prefers Thai tamarind as it tends to be less dry. Serve the stew on a bed of plain basmati rice. By way of the Chicago Tribune. A lot of the prep can be done while the chicken is marinating, thus shortening the total cooking time.
Provided by Chef Kate
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the chicken and vinegar in a large bowl; cover; refrigerate 30 minutes.
- Place tamarind in a small bowl; cover with boiling water; let stand 20 minutes.
- Combine the green cardamom seeds, cloves, star anise and peppercorns in a mortar and pestle or spice grinder; grind until combined.
- Mix the ground spices into the tamarind gravy; set aside.
- Combine the tomatoes and half-and-half in a food processor or blender; puree; set aside.
- Heat the oil in a deep, heavy skillet over medium heat; stir in the red chilies, black cardamom and cinnamon stick and cook 2 minutes.
- Add the garlic, shallots, cashews and ginger; cook, stirring, 6-8 minutes.
- Add the reserved tamarind and ground-spice mixture; cook, stirring, 2 minutes.
- Add the reserved tomato mixture; turn heat to medium-low.
- Stir in the garam masala; cook, until mixture thickens, about 15-20 minutes. Season with the salt.
- Add the chicken; cook, stirring, 7 minutes.
- Note: When soaking the tamarind, push down on the pulp with the back of a spoon; the tamarind will begin to break down; after soaking time is over, break up the tamarind with fingers or a spoon, then push the mixture through a fine-mesh sieve.
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- 2. Bring four cups of water and 1 teaspoon of salt to a boil in a heavy saucepan. Gradually whisk in the polenta (if you dump it all in at once it will clump up and be hard to make smooth) until it begins to thicken. Reduce heat to medium low and cook until soft and creamy, stirring often, about 30 minutes. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
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- Yogurt Rice. Savory, cool yogurt rice, or "curd rice," as it's referred to on the Indian subcontinent, is the ultimate comfort food. It's made from Indian household staples—it's really just yogurt, rice and salt, after all—with a variety of ingredients added as embellishments.
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4.2/5 (6)Category EntreesCuisine AmericanTotal Time 40 mins
- Step 1: Mix the 2 ½ cups buttermilk and 4 teaspoons of salt in a large bowl. Add the cut-up chicken and marinate in the refrigerator for 8 to 10 hours. Remove from fridge, drain the buttermilk, and allow the chicken to come up to room temperature, about 90 minutes.
- Step 2: Combine 1 cup flour, 1/2 cup Rice Krispies, crushed saltines, remaining teaspoon of salt, 1 teaspoon mango powder and 1 teaspoon cayenne in a bowl.
- Step 3: Dredge each chicken piece in the flour mixture and then in the beaten egg. Now dredge each piece in the flour mixture again, and transfer to a baking sheet lined with wax paper, taking care to leave room between each piece. Let sit at room temperature for 30 minutes.
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