Gryffon Ridge Spice Merchants



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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.


Vietnamese Braised Pork in Caramel Sauce
Serves 4

2 lbs. Pork Belly cut in 1 cubes, or Pork Jowl
3 Cloves Garlic, crushed
3 Star Anise
1 Tsp. Saigon Cinnamon
2 Tsp. Whole Black Peppercorns
1” knob Ginger, peeled and minced
4 Tbsp. Peanut oil
1/2 Tsp. Sea Salt
2 Tbsp. Fish sauce
1 1/2 Cups water
Bunch of cilantro, chopped

For the Vietnamese caramel sauce

3 Tablespoons sugar
2 Tablespoons water

In a mortar and pestle or coffee grinder, combine the star anise, cinnamon and black peppercorns. Crush and or/grind the spices.  In a small heavy bottom pan, combine the sugar and water. Over medium heat, allow the sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.

Heat another, large heavy bottom pan over medium heat. (A Dutch oven works well)  After the pan warms, add the oil, minced ginger and garlic. Stir until garlic becomes light brown and fragrant.  Add the ground spice mixture and sauté for a minute.  Add the pork and cook for about 10 minutes. Add the fish sauce and salt.  Stir to incorporate.

Slowly add the Caramel.  You may have to heat the pan containing the caramel in order to loosen it from the pan.   Allow the pork to cook in the caramel for about five more minutes. Then add the water and reduce the heat to low.  Continue braising the pork for about 1 hour or until the meat is tender.

Serve with warm rice or noodles and top with the chopped cilantro.




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