Honduras Chicken Curry

(Pollo al Curry de Honduras)

January 12: National Curried Chicken Day

We love all kinds of chicken curries and were pleasantly surprised that Honduras, a country in Central America, had its own version. India, where curry—mixed spices—originated, is so far away geographically. But when the Caribbean area was also known as West Indies, curry made its way to nearby Honduras.

We mixed our own spices to marinate the chicken pieces and stewed them in coconut milk infused with ginger and basil. This recipe is easy and flavorful with pantry staples and the basil plant that Highlander is now growing in his little garden. The warm spices in this chicken curry are great for cold winter weather in the Northern Hemisphere and especially on National Curried Chicken Day.

Recipe

(Adapted from Qué Tal Café)

Ingredients

• 2-3 chicken breasts, boneless and skinless
• ½ teaspoon ground caradmom
• ½ teaspooon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric
• ¼ teaspoon chili powder
• Salt and pepper to taste
• 1 inch grated ginger
• 1 large onion, diced
• 1 jalapeño pepper, de-seeded and minced
• 5 cloves garlic, minced
• 1 tablespoon oil
• 1 can unsweetened coconut milk
• 2 teaspoons cornstarch
• 3 tablespoons fresh basil, chopped (additional leaves for optional garnish)

Directions

In a small bowl, combine the spices: cardamom, coriander, cumin, turmeric, chili powder, salt and pepper. Mix with the chicken pieces. Cover and marinate for at least two hours. Meanwhile, grate the ginger, dice the onions and mince the jalapeño and garlic cloves. Set aside.

When ready to cook the chicken, heat a skillet on medium high and saute the onions, jalapeño and garlic in oil for 3-5 minutes or until onions are softened. Stir in the chicken and cook until no longer pink on the outside. Lower heat. In a measuring cup, mix together the coconut milk with cornstarch.

Slowly pour the coconut milk mixture over the chicken. Add the ginger and chopped basil. Mix well. Cover and simmer for 5-10 minutes until the chicken is cooked through. Serve hot in a bowl and garnish with basil leaves.

Notes

• Qué Tal Café in Honduras has since closed. The link to their recipe and online cookbook is no longer available.
• Muchas gracias (thank you very much) to Lisa L. for the little wooden painting in the final food photo above. She was serving in Honduras for a U.S. Navy Expeditionary Medical Unit mission and got a unique souvenir for us.
• Search our blog for more curried chicken and chicken curry recipes.

Masoor Dal

(Pakistani Lentils)

January 6: National Bean Day

We were friends with a really talented and smart guy from Pakistan from our university days some three decades ago. Highlander would play on some sports teams with Shakoor S. and Islander would be work with him on extra-curricular cultural activities. On spring break, when we all had nowhere to go one day due to a late seasonal snowstorm in the Midwest, he invited us to his little apartment when his roommate was away and cooked a nice meal for us. Islander took notes as Shakoor showed her how to make a chicken curry with basmati rice, cucumber yogurt salad and a lentil dish. 

It is Shakoor’s simple masoor dal that we have cooked for National Bean Day. Lentils are like cousins of beans in the legume family. This protein-packed side is budget-friendly for college students, makes a lot to share with friends and family and is easy to make. Masoor dal is humble as a home-cooked meal, but it is also found at the finest Indo-Pak restaurants all over the world. 

Shukriya (thank you) to Shakoor for showing us how to make masoor dal and for his Pakistani hospitality.

Recipe

(Adapted from Shakoor S.)

Ingredients

• 1 cup lentils
• 1 tablespoon ghee (may use oil or butter)
• 1 teaspoon cumin seeds
• 2-3 garlic cloves, minced (we used jarred minced garlic)
• 1 small onion, chopped
• 1 thumb size piece of ginger, peeled and grated
• 1 small tomato, chopped
• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon chili powder (or to taste)
• ½ teaspoon garam masala
• 1 teaspoon salt
• 2 ½ – 3 cups water 
• Cilantro leaves to garnish (optional), see Notes

Directions

Rinse and strain the raw lentils with water, picking out the debri, and let the water run clear. Drain and set aside. Mince the garlic, chop the onions, grate the ginger and chop the tomatoes.

In a large pot, melt the ghee or butter or heat the oil over medium high. Stir fry the cumin seeds for a minute or until fragrant. 

Saute the garlic, onion, ginger and tomatoes until soft. Then sprinkle the spices—turmeric, coriander, chili, garam masala and salt. Add the lentils and mix well. 

Pour in the water, more or less depending on desired consistency (thick or soupy). Lower the heat to simmer and cover for 20 minutes. Stir on occasion to make sure the lentils do not stick to the bottom of the pot. When soft and cooked, serve the lentils with chopped cilantro leaves as a garnish.

Notes

• Shakoor sometimes garnishes this dish with thinly sliced fried garlic cloves or crispy salad onions.
• Search our blog for other bean recipes.