Saturday, April 3, 2010

Tandoori chicken with persimmon raita and beetroot chutney

Tonight after a bike ride to the Gap and back, we made tandoori chicken. Marinading this overnight is ideal, but you can make a dinner to rival any regular BBQ chook with only 1hr in preparation.

I added fresh cinnamon, cardamom seeds and cloves to this recipe

Mix tumeric, smoked paprika, ground coriander, garam masala

Mix yogurt, lemon juice, spices, garlic and ginger together and rub under the skin of the chicken. It's pretty messy, but don't worry too much. I stuffed a couple of half-lemons into the tummy. Put on the BBQ and obey these instructions.

I grew up with my grandma making banana, coriander, dessicated coconut and lime juice sambal (thank you Charmaine Solomon!). My grandma lived in Kuala Lumpur in the 1930s when my dad was very young. Our family has a long tradition of home-cooked curries.

Another classic of Charmaine is her raita. I made it tonight with julienned persimmon instead of cucumber. Add natural yogurt, lime juice, salt, a little grated ginger and garlic and coriander.

Pop cubes of beetroot and roughly sliced red onions in the oven at 180 degrees for 1/2 hour in some olive oil.

Inspired by Nigella's Beetroot chutney, I poured roasted beetroot and onion into a frypan and simmered with 1/3 cup apple cider vinegar, 1 tsp brown sugar, 1/4 tsp salt, grated ginger, chopped garlic, garam masala, one mandarin's worth of juice for 10mins. Serve with mandarin segments and coriander tossed through. The mandarin really gives a complimentary flavour to the beetroot.

Serve beetroot, persimmon, chicken and banana over rice and eat!

A light, delicate variety of flavours all working together to honour the hard work of Brissy farmers.

1 comment:

  1. This looks nice. Bet it tastes delicious to. Thanks for sharing.