Indian (6)
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This easy to make semi-flat bread recipe is ready to go in only 15 or 20 minutes. It will add a rustic dimension to any meal.
Strictly speaking, Curry is not Indian food, it is British food. With that said, Curry is a great "feel good" meal. Due to the typical long cook times, creating a good Indian Curry can be an all day process. In order to reduce the overall cook time, this recipe prepares the various ingredients separately, then puts it all together for a final simmer. While this is not a traditional preparation for Indian Curry, the flavors are all there to knock the final result out of the park. Serve with Basmati Rice and Naan.
Naan is an Indian flatbread, traditionally cooked in a Tandoori, a large brick oven, reaching temperatures near 800° to 1000° Fahrenheit. Naan is difficult to make at home, since the heat requirements are typically beyond the capability of the average Conventional Oven. This recipe uses a conventional oven, utilizing a Pizza Stone to provide the perfect finish to your Naan. In order to ensure maximum heat, I typically re-heat the oven between each batch.
This traditional Thai dish makes a great appetizer to go with nearly any oriental dish or as a stand-alone meal. Although the title of this recipe calls for Chicken, this sauce works just as well for beef. In order to use Beef for this recipe, trim the fat and slice the beef thinly. Otherwise, follow the recipe exactly the same.
