So, I’m getting married in exactly 2 weeks. OMG 2 weeks! I remember when 8 months seemed like an eternity, and I could care less about planning all the details. But now, it’s crunch time. I’ve had roughly 5 dreams in the past 3 weeks about something going wrong. Me forgetting to write my vows (had this one twice). Me walking down the aisle naked (yeah). Can’t really remember the others, but you get the idea; I’m a little stressed. We thought about eloping many times for many reasons, but at the end of the day, I can’t imagine another day in our lives where all of the people we love most will be in the same place for the weekend. It’s totally worth it.

Beth, a dear family friend, was so generous as to throw a bridal shower for me at a Southern Seasons cooking class. “Bridal Showers” don’t sit well with me so I was adamant on it not being called a bridal shower (I’m sure she’s smiling as she reads this). Being fussed over and showered with gifts just makes me uncomfortable. Weird, I know, but that’s me. I’m sure my mom and mother in law think I’m crazy; who wouldn’t love attention and gifts?!

Anyway, I had a blast with some lovely women learning how to cook Indian food. Here’s what we made:

Potato & Pea Samosa’s

Braised Beet Beet Salad and Cilantro Vinaigrette

Chickpea Chicken Vindaloo with Garam Masala Scented Rice Pilaf

Chai Poached Pears with Cardamom Orange Creme Anglaise

Everything was fabulous and I want to share the recipes with you as I make them at home. Even though I cook a lot on my own, I am by no means a chef, and I still have a lot to learn. Attending a cooking class is a great way to learn new techniques and gain more “kitchen confidence”. The root of your health starts in your kitchen, so get comfortable with being in it.

Chicken Vindaloo with Garam Masala Rice

This recipe may be a bit more intensive than you’d like - tons of spices, cooking time, etc. - but I promise it’s all worth it. The aromas this dish exudes will fill your home and make this eating experience infinitely better. Consider this a recipe for a special occasion, or a lazy Sunday afternoon when you have more time than normal. I recommend getting the chicken started first, then start your rice. Also, if you cannot find ghee, you can use butter. Ghee is a type of clarified butter in which the water and milk solids have been removed. {These recipes and spice blends were created by Southern Seasons Chef Nicole Mariner.}

Serves 3-4

Spice Blend

1 TBS ground coriander

2 tsp ground cumin

1 tsp paprika

1/2 tsp cayenne

1/2 tsp ground pepper

1/2 tsp ground cloves

1/2 tsp turmeric

Vindaloo

3 TBS ghee, divided

3 pounds boneless skinless chicken thighs, cut into 1 inch cubes

1 onion, small dice

1 (2-inch) piece of ginger, peeled and grated (you can peel with a spoon!)

6 cloves garlic, grated

2 small Thai chilies

1/4 cup white wine or apple cider vinegar

1-2 cups chicken stock

1 cinnamon stick, halved

1 TBS tamarind paste

1 tsp brown sugar

1 cup chickpeas

Kosher salt, to taste

1. Combine spices in small mixing bowl. Use 1 TBS of spice blend and 1/2 tsp salt to coat chicken thighs. Heat 2 TBS ghee in a medium saute pan over medium heat. Once pan is hot, add seasoned chicken in a single layer and brown (if pan is too small to put chicken in a single layer, brown chicken in batches). Remove browned chicken from pan and set aside.

2. Add another TBS of ghee and onion to pan. Saute onion until soft. Add ginger, garlic, chilies and remaining spice blend and saute until fragrant, about another 2-3 minutes.

3. Add vinegar, scraping up any browned bits off the bottom of the pan. Return chicken to pan, add enough stock to cover chicken 3/4 of the way, and add cinnamon stick. Simmer until chicken is fork tender, about 30-40 minutes.

4. Stir in tamarind, brown sugar, and chickpeas. Season with salt and serve over rice.

 

Garam Masala Scented Rice Pilaf

{aka - best rice ever}

1 cup basmati rice, rinsed and strained

2 TBS ghee

1 tsp cumin seeds

1/2 tsp whole cloves

8 cardamom pods

2 fresh bay leaves

2 cinnamon sticks

1/2 red onion, small dice

1 tsp kosher salt

1. Heat ghee in a medium pot over medium heat. Add spices and toast until fragrant. Add onion and saute until onion is soft. Add salt, rice and 1.5 cups water. Simmer over medium heat, without stirring, until most of the water has evaporated, about 5-8 minutes.

2. Stir, cover, and reduce heat to lowest setting possible. Cook for another 8-10 minutes.

3. Remove lid, fluff rice with a fork, and serve. You may remove the larger bits - cinnamon stick, bay leaf, cardamom pods - before serving if you like.

 

Happy cooking