Gryffon Ridge Spice Merchants



Posts Tagged ‘organic’

Garam Masala Chicken Curry

  • 2 tablespoons coconut oil
  • 1 red onion, peeled and finely chopped
  • 1 large green apple, peeled, cored, and chopped into small pieces
  • 3 large garlic cloves, peeled and minced or put through a garlic press
  • 1 tablespoon fresh finely grated ginger
  • 1 1/2 tablespoons Gryffon Ridge Curry Powder
  • 1 tablespoon Gryffon Ridge Garam Masala
  • 2 Roma tomatoes, stemmed and chopped into 1/2 inch pieces
  • 1 1/2 cups chicken broth
  • Unrefined sea salt
  • 2 tablespoons coconut sugar
  • 1 14-ounce can of unsweetened, full-fat coconut milk
  • 1 pound of raw chicken thighs or breasts chopped into bite sized pieces

Instructions

  1. In a large saucepan or pot, heat the oil over medium heat until hot. I add one piece of onion to the heating oil, and when it starts to sizzle, I know it’s ready. Add the finely chopped red onion and apple. Sprinkle with a couple pinches of salt, and cook, stirring every little while to prevent browning or burning, for 7 minutes, or until the onions are soft.
  2. Add the chopped tomatoes and garlic, and stir, cooking for about 1 more minute, or until the tomatoes start losing their shape, and melting into the onions.
  3. Meanwhile, in a small bowl, combine the garlic, ginger, garam masala, and curry powder. Add just enough water to create a slurry, about 2 tablespoons or so. The water helps protect the sensitive spices from burning when you add them to the pan. Add the spice mixture to the pan once the tomatoes are done, stir constantly for 30 seconds, or until you start smelling the spices. Don’t overcook or the spices will become bitter. Add the broth and coconut milk, salt generously (unless you are using pre-salted broth) and bring to a low simmer. If you are using sweetener, also add at this point. Simmer with the lid off for about 20 minutes, stirring occasionally.
  4. Add the chicken. If using raw chicken pieces cook for about 5-7 minutes, or until cooked through. If using chicken shreds, reheat in sauce until heated through.
  5. Serve with chopped cilantro, and, if desired, an unsweetened yogurt. Serve over rice of choice (I recommend basmati), or with homemade flat bread.


Green Bacon

Adapted from American Charcuterie

2 Tbsp. Brown Sugar
2 Tbsp. Black Peppercorns, cracked
1 1/2  Tbsp.  Juniper Berries, crushed
3 Bay Leaves, crumbled
1/2 Tsp. Thyme Leaves
3 Cloves, crushed
1 lb. Sea Salt

5 lbs. Pork Belly, skin on

Blend first seven ingredients together.  Place 1/3 of the salt mixture in the bottom of a non-reactive container with a lid. Lay pork belly, skin side up, on top of salt blend. Rub remaining blend into and over the top and sides of pork belly.  Sprinkle any remaining salt on top of belly.  Cover with lid and refrigerate for six days, turning and rubbing belly with the rendered brine at least once a day.

After six days, remove bacon from brine and rinse well under fresh water.  If instead you allow to cure for another six days you will end up with salt pork.  Once salt has been washed off, bacon will keep for 10-14 days in refrigerator or may be frozen.  Bacon may be sliced as is and fried, or may be soaked in fresh water for up to 2 hours to remove excess salt and then may be fried or braised.  If bacon is soaked to remove salt, it should keep for up to 5 days in the refrigerator.




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