Recipes: Chicken with curry and rice and more dishes inspired by India

Recipes: Chicken with curry and rice and more dishes inspired by India

Turmeric Cauliflower With Cashew Nuts And Raita

Makes 4 servings

This cauliflower gets its warm golden hue from earthy, aromatic and subtly bitter ground turmeric.

Raita, a cooling blend of yogurt, cucumber and mint, is the perfect complement to the skillet cooked chili pepper florets. To lightly crush the cumin seeds before toasting and mixing them into the raita, use a mortar and pestle or pulse a few times in an electric spice grinder. If you like chili heat, leave some or all of the seeds in the serranos or jalapeños.

Make sure the pieces are completely dry to prevent hot ghee (or any neutral oil) from spattering when the cauliflower goes into the pan. The cauliflower should not be stirred for the first 4 to 5 minutes – this can cause the florets to brown deeply, which builds up the flavor.

Don’t be shy about squeezing the water out of the grated cucumber. Removing the excess moisture prevents the raita from becoming watery.

1 teaspoon cumin seeds, lightly crushed

½ English cucumber, shredded on the large holes of a grater

1 cup regular whole milk yogurt

½ cup lightly packed fresh mint, chopped

Kosher salt and ground black pepper

3 tablespoons ghee or neutral oil

1 2 to 2½ pound cauliflower, trimmed and cut into 1 inch florets

1 or 2 serrano or jalapeño peppers, stemless, seeded and thinly sliced

2 teaspoons ground turmeric

¼ cup roasted, salted cashews, roughly chopped

In a 12-inch skillet over medium heat, toast the cumin seeds, stirring often, until fragrant and slightly darkened, 2 to 3 to minutes. Transfer to a small bowl; set the pan aside. Squeeze the grated cucumber with your hands to remove excess water, then add to the bowl with the cumin, along with the yogurt, mint and ¼ teaspoon salt, stir to combine and set aside.

In the same skillet over medium heat, heat the ghee until it barely smokes. Add the cauliflower in an even layer and cook without stirring until the bottom is well charred, 4 to 5 minutes. Stir in the chilies, turmeric, ½ teaspoon salt, and 3 tablespoons water and cover immediately. Reduce to low and cook, stirring once or twice, until pan is dry and cauliflower is tender, 15 to 17 minutes. Taste and season with salt and pepper. Transfer to a serving bowl, sprinkle with the cashew nuts and serve with the raita.

Chicken with curry and rice with cranberriesConnie Miller/from CB Creatives

Chicken with curry and rice with cranberries

Makes 4 servings

South Asian biryani, a mixture of rice, spices and meat, inspired this aromatic, flavorful recipe. We use coconut water to cook the rice; it just adds a touch of richness and a savory-sweet quality that goes perfectly with the curry and cardamom.

Be careful not to stir too much after adding the rice to the pan. If it can cook undisturbed for a few minutes, it will form a crispy, flavorful crust on the bottom. A wide metal spatula is ideal for scraping away the browned bits.

Mango chutney is a great addition to this dish.

3 tablespoons grapeseed oil or other neutral oil, divided

2 tablespoons finely grated fresh ginger

1 tablespoon curry powder

½ teaspoon ground cardamom

Kosher salt and ground black pepper

1½ pounds boneless chicken thighs, trimmed and cut into 1-inch pieces

1½ cups basmati rice, rinsed and drained

2½ cups coconut water, divided

12 ounces shallots, halved lengthwise and thinly sliced ​​(2½ cups)

½ cup chopped dried cranberries

2 tablespoons lime juice

2½ cups fresh coriander leaves, roughly chopped

In a medium bowl, mix 1 tablespoon of oil, the ginger, curry powder, cardamom, 2½ teaspoons salt and 1 teaspoon pepper into a paste. Transfer 1 tablespoon of the pasta to a large saucepan and set aside. Add the chicken to the bowl with the remaining pasta and stir to coat. Marinate at room temperature while you cook the rice.

Stir the rice and 1¾ cups of coconut water into the pasta in the pan. Bring to a boil over medium heat. Cover, reduce to low and cook until almost cooked through but still slightly firm, about 10 minutes. Remove from the heat, put the lid on the pan and stir the rice with a fork. Put aside.

To a 12-inch skillet over medium heat, add remaining 2 tablespoons oil and heat until shimmering. Add the shallots and cook, stirring, for about 5 minutes until golden brown. Push the shallots aside and add the chicken in an even layer. Cook, without stirring, until bottom is golden brown, about 3 minutes. Stir the shallots into the chicken, add ¼ cup of the remaining coconut water and,

scrape any browned bits onto the bottom of the pan with a metal spatula. Cook, stirring constantly, until liquid has evaporated, about 20 seconds.

Add the rice, the remaining ½ cup coconut water, and the cranberries. Stir and then cook undisturbed over medium heat until the rice begins to crisp and brown on the bottom, about 3 minutes. Add the lemon juice off the heat. Stir using the spatula to combine while scraping the bottom with the spatula to loosen the crust. Stir in 2 cups cilantro, taste and season with salt and pepper. Place on a serving platter and sprinkle with the remaining coriander.

Yogurt Panna Cotta With Honey And Turmeric

Makes 6 servings

Golden milk, an Indian drink, is spiced with earthy turmeric and black pepper; cinnamon is also a common ingredient. The fragrant concoction gave us the idea for this colorful take on panna cotta. This is an excellent make-ahead dessert – after chilling for three hours, the ramekins can be covered with plastic wrap and refrigerated for up to three days.

Panna cotta is usually made with cream, but we add Greek yogurt, which increases the creaminess and gives a tangy, more nuanced flavor than cream alone.

1½ teaspoons unscented powdered gelatin

1 cup heavy cream

½ cup honey

1 tablespoon ground turmeric

1 teaspoon ground black pepper

½ teaspoon ground cinnamon

¼ teaspoon table salt

2 cups plain whole milk Greek yogurt

Chopped roasted pistachios, optional, for garnish

In a small bowl, drizzle the gelatin over 2 tablespoons water; let stand for 10 minutes. In a medium saucepan, combine the cream, honey, turmeric, pepper, cinnamon and salt. Cook, stirring, until it boils around the edges. Stir in the gelatin, cover and let stand for 10 minutes. Place the yogurt in a medium bowl. Sift the cream mixture through the yogurt and whisk. Divide between 6 ramekins and place covered in the fridge until cold and set for about 3 hours. To serve, sprinkle with the pistachios (if using).

Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of full digital access, plus two issues of Milk Street print magazine, for just $1. Visit Send comments to [email protected]