Red Curry Chicken Drumsticks

I don't usually buy drumsticks. I love chicken, but would prefer to buy them whole or if I buy pieces, I prefer the wings or the thighs. That has all changed.

We recently had chicken wings for dinner. As usual, I proceeded to take off some of the meat to give to my 1 year old daughter. This time, however, she was insistent on having a wing too. So, I cut off the drummette and gave it to her. She loved it. So much in fact that she completely cleaned the bone!

Curious to see if this enthusiasm would continue, the next day, I bought a package of chicken drumsticks and made these Red Curry Chicken Drumsticks. I wanted to see if my daughter would like eating off the bone as much as she had the previous day. To my surprise, my daughter happily ate 3 of them! It seems that she likes food with a little kick, and she loves holding the drumstick and eating off of it.

Since that time, I have tried other marinades for drumsticks and I have not been disappointed. My daughter has enjoyed all of them. So I guess I will be buying packs of drumsticks more frequently!

Split Red Lentil & Zucchini Curry (or Soup)

So, I hate to say it, but with temperatures cooling down and the rain falling non-stop, it's starting to feel like summer is over. The last couple of weeks of rain, I was really in denial, hoping that this was just a blip in the weather map. I was praying that it would soon pass and give way to an extended dry and warm summer season like last year, which lasted into October. Unfortunately, that doesn't seem to be the case this year.

As a result, I found myself whipping up a quick lentil and zucchini curry, still taking advantage of the bountiful squash harvest from my garden of course, but creating some warmer flavors, comforting as we head into (gulp) fall...

An Indian Feast: Paneer, Pea & Eggplant Curry

There is something so comforting about Indian food. Especially when it's cold and rainy outside. The warmth of the spices and the heat from the chili just seem to sooth the soul.

This curry is quickly made even though the depth of flavours make it seem that it has cooked for hours. The added bonus is that Indian curries seem to benefit from a little age, so making it in advance or making extra to get you through the rainy weeks is well worth it!

This particular curry is vegetarian, and you do not miss the meat at all when you bite into the creamy Indian cheese (paneer). Heavy on taste, this Indian curry is a must have for those cold winter nights. Eat it over rice, with warm naan bread (or both!). I also served this with some Indian lentils.

Red Lentil, Split Pea and Coconut Curry with Kale

I don't know what it is, but I often feel that a meal isn't a meal unless it has some kind of meat. I could make the best salad in the world and eat a ton of it, and still feel a little bit dissatisfied (and guilty for feeling dissatisfied).

Then I realized that it isn't really the meat. It's the protein that satisfies me. So I have started to add walnuts to my salads. And to be honest, just that little change makes a huge difference (plus, they give a great crunch). Totally satisfying.

This got me thinking. What other meals do I love with meat? Well, for starters, I love curries. I love duck curry, chicken curry, fish curry, you name it. But for some reason, I always feel a little bit guilty about eating curries because of their richness, with the coconut milk and duck (my favorite). So, that's it. Curry became the perfect candidate for a food makeover! The goal? Maintain it's warm and spicy flavors but turn it into an everyday, guilt- free but satisfying meal. And I was able to do that with split lentils and peas.

Potato Parathas (Indian Flat Bread)

I think Indian food has to be one of my absolute favorites. The flavors are so warm, earthy and pungent. It is definitely one of the cuisines that I crave the most because of its distinctive qualities.

However, sometimes it is difficult for me to find good Indian food in restaurants, and I find that I am often disappointed. So, I have taken to making it myself. I was blessed to have visited India and tasted the cooking of a true Indian household, and am always trying to replicate these flavors at home.

And I have found a way to fit it into my work-life schedule. I mean, after all, the rumour on the street is that Indian food takes time to cook. Yes, it is true that some low and slow cooking is required, but this can be overcome with either a pressure cooker (which I have never used), or a weekend cook up. During these weekend cook ups, I make a bunch of dahl (indian lentil curry), pre portion it, and place it in my fridge and freezer for many meals to come! The best part is that it tastes better and better as the time passes.

So what is better with Indian curry than fresh Indian flat bread? And I am telling you, this is the easiest, quickest, tastiest flat bread that you will ever make!

Enjoy it with:

Quick & Easy Chicken Curry, 

Indian Style Fish Curry,  

Sweet Potato & Two Pea Curry 

or my absolute, all time favorite dish,  

Dahl Makhani (Creamy Indian Lentils).

Potato Parathas (Indian Flat Bread)

Recipe modified slighty from Bal Arneson, The Spice Goddess

 Makes 6-8 Parathas

2 cups Whole Wheat Flour

3/4 to 1 cup Water

1 cup Mashed Potatoes, room temperature

1/4 cup Red Onion, minced

1 tbsp Whole Mustard Seeds

1 tbsp Garam Masala (I made my own by using the ingredients below)

2 tbsp Fresh Cilantro, chopped

1/4 tsp Salt

1/4 tsp Ground Black Pepper

For Garam Masala:

1 tbsp Ground Cumin

1 1/2 tsp Ground Coriander

1 1/2 tsp Ground Cardamom

1 1/2 tsp Ground Black Pepper

1/2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Nutmeg

Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.

Put the mashed potatoes, red onion, mustard seeds, garam masala, cilantro, salt and pepper into a bowl and mix well.

Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla).

Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out.

Put a nonstick skillet or cast iron skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Remove from heat and brush with a little vegetable oil.

Continue until all the parathas are done.

Sweet Potato and Two Pea Curry

For a couple days, I really thought that summer was just around the corner. The sun was shining, and it was warm enough to go out without a jacket. So, my meals started to reflect the weather. Spring greens with avocado, apples, and bright zingy dressings. Pan seared fish with simply squeezed lemon and sauteed vegetables. Cold rice bowls with salmon, crisp veggies and garlic-tahina dressing.

But I guess I spoke and acted too soon. The rain and cold breezes returned, and I found myself going back into hibernation mode for a little bit longer. And this meant, I needed to warm up my dishes. The secret? A little bit of spice.

Now by spice, I don't mean heat. I just mean a little bit of warmth. The is achieved with some Indian inspired flavors and is balanced with the sweetness from the sweet potato and the freshness of the cilantro. Paired with the pop of the mustard seeds and two kinds of peas (green and chick peas), I am starting to think I could stay in winter mode for a little while longer!

Sweet Potato and Two Pea Curry

Serves 4-6

2 tbsp Curry Powder

1 tbsp Mustard Seeds

2 tsp Ground Coriander

1 tsp Ground Turmeric

1 tsp Ground Cinnamon

1/2 tsp Ground Black Pepper

2 tbsp Olive Oil

4 cloves Garlic, minced

2 tbsp Ginger, minced

1 Large Onion, chopped

6 cups Sweet Potatoes, cut into large chunks (about 3 medium sized potatoes)

1 Can (28 ounces) Diced Tomatoes

1 cup Water

1 cup Frozen Green Peas

1 cup Cooked Chick Peas

4 cups Fresh Spinach Leaves

1/2 cup Cilantro, chopped

Salt and Pepper

In a large pan, add all the spices and toast on medium heat until the spices start to smoke and the mustard seeds start to pop. Add the olive oil. Then add the garlic, ginger, onion, and sweet potatoes. Stir to coat with the spices. Add the tomatoes and water. Reduce the heat to medium-low, cover, and let cook for about 30 minutes, stirring every 10 minutes.

After 30 minutes, stir in the cooked chick peas and green peas. Let simmer for a couple of minutes. Then stir in the spinach and let it wilt. Finally, stir in the cilantro and season to taste with salt and pepper.

Serve with rice or flat bread, or both!

Chicken Curry with Basil and Coconut

I felt like having a curry. Not a burn your mouth kind of curry, but a rich, flavorful, heart warming kind of curry. Oh, and I didn't feel like going shopping for ingredients. So it needed to use stuff I had kicking around.

Luckily for me, I had a great combo of ingredients on hand, including coconut milk, fresh basil and chilis on the balcony, chicken legs, spices and some veggies.

So, I made this delicious curry sauce that is perfectly spiced, but not spicy. The coconut milk adds richness, the basil keeps it fresh, and the vegetables make this a well balanced meal.

As for the chicken, you could use chicken breasts, bone-in thighs, or even all drumsticks if you want. It is completely your preference. Me personally? I prefer dark meat and meat on the bone, but since I also cook for others, I like to use a combination of boneless thighs and full bone-in drumsticks.

Anyway, the resulting curry was amazing, and took practically no time at all to cook. This would be a great meal for a week night or for entertaining!

Chicken Curry with Basil and Coconut

Adapted from recipe at http://simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/

Serves 4

Spice Mix (combine all in a small bowl)

1/2 tsp Salt

1/2 tsp Ground Coriander

1/2 tsp Cumin

1/2 tsp Ground Cloves

1/2 tsp Cinnamon

1/2 tsp Ground Cardamom

1/2 tsp Freshly Ground Black Pepper

1/2 tsp Chili Powder

1/4 tsp Turmeric

Other Ingredients

750 grams Chicken Legs & Thighs, skinless with bones removed from thighs

2 cups Eggplant, cubed

2 cups Zucchini, cubed

2 Medium Onions, chopped

5 Cloves Garlic, minced

1 Tbsp Ginger, finely chopped

1 Red Chili Pepper, seeded and minced

1 14-oz Can Coconut Milk

1 tbsp Fish Sauce

2 tsp Cornstarch

1/4 cup Water

1/3 cup Fresh Basil, chopped

Olive Oil

Steamed Rice for serving

Rinse the chicken and pat dry. Cut the boneless thighs into cubes and keep the drumsticks whole. Place into a bowl and toss with the spice mixture. Let sit for 30 minutes at room temperature.

In a large pan over medium high heat, cook the chicken pieces until brown. Remove the chicken from the pan and set aside.

In the same pan, add another drizzle of olive oil. Add the eggplant and zucchini and cook for a few minutes. Then add the onions, garlic, ginger and chili and cook until the onions soften.

Place the chicken back in with the vegetables, and stir in the coconut milk and the fish sauce. In a small bowl, mix the cornstarch and the water to make a slurry. Add the slurry to the chicken and vegetable mixture. Bring up to a boil, lower to a simmer, cover, and let cook for about 10 minutes. After 10 minutes, stir in the basil. Cook for a few more minutes, then serve over steamed rice.

Sri Lankan Sweet and Sour Egg Plant

In Sri Lanka, they call eggplant “brinjals.” During our time in the hill country, we tried a lot of food, and one of the many vegetable dishes served with our dinner was made with eggplant. It wasn't like the other dishes. This one had so many contrasting flavors... sweet, sour, salty. It was absolutely delicious.

Now back in Damascus, I was craving this dish, so I decided to try to make it. After doing a little recipe research, I managed to create a dish which seems to match the one in my memory. So, here it is. It's probably not authentic, but regardless, it tastes pretty good to me!

Sweet and Sour Egg Plant (Brinjals)

Serves 2 as a side dish

1 Medium Eggplant, cut into 1 inch strips (about 3 cups)

1 Small Onion, cut into thin slices (about ½ cup)

1 tbsp Canola Oil

1 tbsp Sesame Oil

1 tbsp Oyster Sauce

1 tbsp Dark Soy Sauce

1 tbsp Rice Wine Vinegar

1 tbsp Sugar

2 Cloves Garlic, minced

2 tbsp Water

1/2 tsp Curry Powder

Spring Onion, thinly sliced (optional garnish)

Soak strips of eggplant in water for 2 minutes. Drain.

In a small bowl, mix together oyster sauce, soy, vinegar, sugar, garlic, water, and curry powder. Set aside.

Heat canola and sesame oils over high heat. Add eggplant and onion and cook until brown and soft. Add sauce mixture and stirfry until hot. Garnish with spring onion. Serve with rice or Sri Lankan hoppers.

Quick and Easy Chicken Curry

Sometimes, I think curry has a bad reputation. I don’t know why. Maybe it’s the idea that all curry is mouth burning hot. Or that they need to cook for hours. Or maybe that curries will make you hug the porcelain pony all night. Or that curry is creamy and therefore can’t be healthy. Honestly, I don’t know what it is. I love curry.



For me, curries combine everything good into 1 dish. Sweet, spicy, acidic, earthy, creamy, fresh, hearty…

Yes, the list of ingredients can be daunting. But don’t let that put you off! If you actually read the list, you will find that many are simple pantry ingredients. As for the spices, once you have them in your cupboard, they become a part of your kitchen, and you will find that you have opened the door on a whole new world of flavor.

So, just open the door and give it a try...



Quick and Easy Chicken Curry
Serves 2

2 Whole Chicken Legs, cut into pieces (thigh and drum)
4 tbsp flour
3 tsp + 1 tsp Curry Powder
2 tbsp Vegetable oil
2 Garlic cloves, minced
1 Onion, diced
1 Green chilli, finely chopped
1 tsp Cumin seeds
1 tsp Fennel seeds
2 Bay leaves
1 tsp Chili Powder
1 can Whole Peeled Tomatoes
1 cup Plain yogurt
Handful of Fresh Cilantro
Salt and Pepper to taste
Plain Steamed Rice for serving

Mix the flour and 3 tsp curry powder together in a bowl and turn the chicken pieces in it, until they are coated.

In a large saucepan over medium high heat, heat the oil and add the chicken pieces, skin side down, and cook until browned on both sides. Remove the chicken from the pan.

In the same pan, add the garlic, onions and chili, and cook for about 2 minutes until the onions start to soften. Add the cumin, fennel, bay leaves, 1 tsp curry powder, and the chili powder and cook, stirring, for about 2 minutes. Crush the tomatoes with your hands and then add them to the pan. Cook for another 2 minutes. Stir in the yogurt and season with salt and pepper. Add the chicken back into the saucepan, cover, and let simmer for about 20 minutes, until the chicken is cooked.

Serve with plain steamed rice and garnish with fresh cilantro.

Does it have to be HOT??? .... Take Three: Thai Kao Soi Curry

This was the first dish I ate after arriving in Chiang Mai in northern Thailand. I already had great expectations for this dish, having read it in every travel guide and on every food list prior to my arrival. Then, there it was... listed on the menu as Famous Chiang Mai Curry Noodles with Chicken. I had to try it. Mildly spicy, creamy, rich…since that moment, I have been dreaming of recreating this dish at home! So here is my version. Don’t be intimidated by all the ingredients. I assure you, it’s an effortless and crowd pleasing dish!

Kao Soi - Chiang Mai Style Curry Noodles

Makes 4 Servings

Drizzle of Vegetable oil

3 Cloves of Garlic, minced

3 Tbsp Thai Red Curry Paste (found in the grocery store)

500 grams of Boneless Chicken or 750 grams with bones (I prefer thighs because of the softer texture and more moist end product)

2 cups Chicken Stock (I like to use low sodium if available)

1 can (14 ounces) Coconut Milk, unsweetened

1/8 cup Soy Sauce

2 tsp Curry Powder

1 tsp Sugar

Juice of 1 Lime

500 grams of Fresh Egg Noodles, or any other noodles you like- cooked per manufacturer’s instructions

1/2 cup Red Onion, very thinly sliced

For Garnish:

Chopped Cilantro Leaves

Lime Wedges

Crispy Chow Mein Noodles

Heat a large pan with oil. Add chicken and brown on both sides (2 minutes). Add curry paste and garlic and toss together for a couple of minutes until the curry paste coats the chicken.

Add stock, coconut milk, soy sauce, curry powder, and sugar. Cover and let simmer until chicken is cooked (about 8 minutes). Squeeze in fresh lime juice.

Place the cooked egg noodles into the bottom of the 4 bowls and pour over the chicken and curry sauce. Serve with the thinly sliced red onions, cilantro, and crunchy noodles.

The Easy Way Out

Now, as easy as these recipes were (the Indian Fish curry in the previous post and the Kao Soi Curry), I also realize that sometimes, we don't even have time to make these! Especially if you need a quick lunch, or you arrive home late, or you just don't have enough time to grocery shop. So, I have devised a plan.... the easy way out. The throw together meal or snack when you are craving a curry but don't have the time or patience to do the full blown cooking thing.

All you have to do, is pick up a jar of Thai Red Curry Paste and/or Thai Green Curry Paste and some canned coconut milk the next time you head out to the grocery store. Then, at any given time, when you need a no fuss, satisfying dish, just add a couple of tablespoons of either of the pastes into a pan with a little oil and garlic. Add some chicken, frozen shrimp, veggies, or whatever you have around, and toss in the pan for a few minutes. Add a can of coconut milk, a little salt and pepper, and serve with noodles or rice. Yum!! Let’s eat!

Does it have to be HOT??? ..... Take Two: Indian Style Fish Curry with Yogurt

This is a really comforting, mildly spiced Indian style curry. You can adjust the hotness factor by reducing the chili powder to only 1/2 tsp. If you are really a softie, make it 1/4 tsp but just don't remove it. It adds flavor also!

For the fish, you need to use a firm white fish, like hammour, halibut, cod, or grouper. You could also use prawns for this recipe.

If you don't like fish, and you want to use chicken or beef or lamb, that's cool too.

• Chicken (thighs or cubes): you will need to cover and simmer for about 15 minutes.

• Beef or lamb (cubes), you will need to cover and simmer for at least 2 hours, until the meat is tender.

Indian Style Fish Curry with Yogurt

Makes 4 Servings

Drizzle of Vegetable Oil
2 Large Onions, chopped
2 tbsp Ginger- Garlic Paste (or 1 tbsp each minced garlic and ginger)
1 tsp Red Chili Powder (for iron mouth- up to 3 tsp; for softie- 1/4tsp)
4 tsp Coriander, ground
2 tsp Cumin, ground
1 tsp Cardamom, ground
1 tsp Tumeric, ground
¼ tsp Cloves, ground
1 tsp Garam Masala
½ cup Plain Yogurt
1 can (14 ounces) of Tomatoes, Diced
800 grams Fish, cut into cubes (or chicken, or meat...see above)
Salt and Pepper
Toasted Sliced Almonds
Chopped Cilantro Leaves

In a large pan, sautee the onion and ginger-garlic paste with the oil until the onions are soft (5-6 minutes).

Add all the spices (could it be easier?), yogurt, and tomatoes. Stir to combine, and let the mixture come up to a simmer. Cover and let cook for about 15 minutes to get the flavours to come together. At this point, if the sauce is too thick, add a little water. The sauce should coat the back of a spoon without being too thick.

Season the fish cubes with salt and pepper and add them into the simmering sauce. Cover and simmer for 4-5 minutes, until the fish is cooked.

Serve with rice, and garnish with toasted almonds and chopped cilantro. You could omit the nuts, but you would miss the nice "crunch" factor. If you are allergic to nuts, but still want the crunch, try slicing some onions really thin, then deep frying them until crispy. Yum Yum!!!

Does it have to be HOT???

When one hears the word curry, one would associate the words hot, spicy, burning, mouth searing, scorching, heart burning pain. Well, most of us anyway. Even those of us that do like a little spice in our lives find many of the curries in the world leave our mouths hot and bothered.

It’s a widespread misconception that all curries are hot…spicy hot. Perhaps it’s the color of curry—generally flame red, mustard yellow, vibrant orange, or muted green. Perhaps it’s the overpowering aroma that tickles our noses. Perhaps it’s because each of us surely has had an awful past experience with some kind of dish called curry.

Regardless of where this idea comes from, today in my kitchen, I am going to prove the curry skeptics wrong. You CAN enjoy a curry without setting your mouth on fire and without paying a visit to our friend, the porcelain pony. So curry.... here we come!

First, what is curry? We think of it as a spicy, saucy dish, usually served with rice or noodles to mop it up. Many origins of curry come to mind… Indian, Thai, Sri Lankan, Malaysian, and the lesser known Jamaican and Carribean curries. But the common factor which comes to the forefront is SPICY. I am not here to deny curry’s spiciness, but spice and hot do not necessarily go hand in hand.

There are many flavourful spices included in curries around the world which do not increase the mouth burning intensity of the dish. In fact, a majority of the spices included in a curry recipe do not impact the dish’s hotness factor and you can make a milder version of any curry by reducing (but not altogether eliminating) the chilies and pepper. This misconception that all curries are hot is the main reason why it took me so long to make curry in my kitchen. But, after a little bit of travel, talk with friends, and tasting mishaps and epiphanies, I came to discover this heart warming meld of flavors and spices that is curry.

The talk of spices leads to the second reason why it took me so long to make a curry at my house... the sheer number of spices and ingredients in a curry recipe! It's a long and hard to decipher list in some cases (especially Indian curries), and leads one to believe that the assembly of the dish would be just as long and difficult. But, go ahead! Buy the spices and try one curry, and I am sure that you will be as amazed as I was to find that the ensuing recipe is easy and the end result divine!

Now enough talking. I am dying for something tasty and comforting. A dish that will excite my tastebuds without sacrificing my mouth or the lining of my stomach….Let’s go to the kitchen.