The Spice is Right...Two Recipes Inspired by the Near East

So one thing you likely know about me by now if you've visited here before is that I like ethnic food. A lot. Herbs and spices can change everything. The most mundane foods (like chicken and lentils, for example) become something really special when seasoned with exotic spices. Anyhow, I made these for staff lunch today and served it with saffron-infused brown rice...delicious. There is a simple curry recipe at the bottom of this post but a good quality store-bought brand would be fine...or use your own flavor combination. Enjoy.

Tandoori Chicken Stir-Fry

Makes 4 servings

¼ cup vegetable oil
2 tablespoons fresh lemon juice
1 cup plain yogurt
4 cloves garlic, minced
2 tablespoons curry powder
1 tablespoon minced fresh ginger
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 small onion, sliced
4 boneless chicken breasts, sliced

oil for sauteing
black sesame seeds for garnish

Combine all of the ingredients in a bowl (except the oil for sauteing and the black sesame seeds) and mix thoroughly. Refrigerate for one hour. Heat a small amount of oil over high heat in a large heavy skillet (cast iron works great). When to oil is hot, add the marinated chicken in a single layer. Allow the chicken to cook for a minute before stirring, Then gently stir the chicken and cook for another 5 or 10 minutes, or until lightly browned and thoroughly cooked. Transfer to a serving platter and garnish with black sesame seeds.

Curried Red Lentils with Potatoes and Peas

Makes 4-6 servings

3 tablespoons vegetable oil

1 small onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

2 tablespoons curry powder

1½ cups red lentils

3 cups chicken broth or vegetable broth

1 cup diced tomatoes, fresh or canned

½ teaspoon salt

2 medium potatoes, peeled and diced

¼ cup fresh lemon juice

½ cup peas

Heat the oil in a heavy sauce-pot over medium-high heat. Add the onion and green pepper and saute for a couple minutes, then add the garlic and saute a minute longer. Stir in the curry and cook it for a minute or two, and then stir in the lentils, broth, tomatoes, and salt. Bring the liquid to a boil then lower it to a low simmer; cook the lentils for about 30 minutes. Add the potatoes and lemon juice and simmer another 15 minutes, or until the lentils are thoroughly cooked. Stir in the peas and remove the pot from the heat.

Simple Madras-Style Curry Powder

Makes about 1/2 cup

3 tablespoons ground cumin

3 tablespoons quality chili powder

2 tablespoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cayenne pepper

½ teaspoon ground fenugreek

½ teaspoon ground black pepper

½ teaspoon ground cardamom

½ teaspoon ground ginger

Mix all the spices thoroughly and store away from direct sunlight in a jar with a tight fitting lid.