Sunday Spam post I made the other week. The guacamole I made was very simple but turned out spectacular. I think it was because the avocados were perfectly ripe and sweet. When you're not eating sugar/sweeteners it's amazing where your taste buds find delicious, natural sweetness. I used three avocados and mashed them in a bowl. I didn't mash them too much, I wanted some contrast in texture, chunky and creamy. I squeezed the juice of two fat limes and one lemon over the avocados. I added a few thinly sliced scallions, both white and green parts and seasoned it with salt, pepper and a pinch of both cayenne pepper and smoked chipotle powder. I did not add any garlic because raw garlic tends to overpower the delicate avocado flavor.I had a couple of reader recipe requests from the
As for the chicken and butternut squash coconut curry, it's not really a recipe. I don't claim to be an authentic Indian chef, but I've been cooking Indian inspired food for many years and I feel like I have a good grasp on the flavors. I found a great Indian cookbook in a bookstore in Covent Garden in London on our 2006 trip and learned so much from it. by Camellia Panjabi is available on Amazon, it's a great resource.
I used split chicken breasts on the bone. I seasoned the chicken with salt, pepper and tandoori spice mix. I roasted them at 400 for 45 minutes. When the chicken is cool enough to handle, I removed the meat from the bone and chop it up and set it aside.
I added a diced onion to a sautee pan with some ghee, then the spices to bloom them. Cumin, coriander, garam masala, fenugreek and tandori spice mix, a good couple of teaspoons each but less on the cumin. Then I added a mixture of garlic, ginger and apple, which I whizzed to a pulp in the chopper. Apple helps thicken the sauce. Seasoned with salt then stirred in half a can of coconut milk. Full fat, thank you very much! I added a cubed butternut squash and cooked it until it was just tender then stirred in the chicken.
For the Pilau Rice, I chopped a cauliflower in the chopper. I did it in batches, pulsing it until it's the texture of rice. I honestly did not think it was going to be good, it smelled really strong of cabbage-funk. I set it aside. I put some saffron and cardamom pods in a bowl and poured over about half a cup of hot water to bloom the flavors. I got a chopped onion going in a hot pan with ghee. I cooked it until it was very tender and translucent. I added some fenugreek and turmeric. I added the cauliflower rice and the saffron and cardamom water. I cooked over medium high heat until it was the perfect al dente texture, about 7 to 9 minutes is the sweet spot. The cabbage funk cooks out and what's left is a wonderful Pilau rice to serve with the curry.
EDIT~I almost forgot to tell you...don't forget to garnish with fresh cilantro, it's a must for Indian food!!!
I hope you try the recipes. If you have any questions, feel free to ask and I'll do my best.