Indian Curry, Garbanzo Bean Flat bread, and Quick Chutneys

Spice it up!

This is an oldie, but goodie.  It originally asked for plain yogurt, but I substituted coconut milk for the yogurt with great results, thus making it dairy free!

Just recently, I started making socca.  It is flat bread made from garbanzo bean flour.  I have used a variety of methods, and I find the broiler method to be the best (and so does my son!).

Indian Chicken Curry

This recipe is dairy free, gluten free and can be made vegetarian but substituting chickpeas, carrots, and other vegetables of choice for the chicken. 

2 tsp. curry powder

1-2 tsp. chili powder

1 tsp. red pepper flakes

1 tsp. salt

1 tsp. coriander

1 tsp. ground ginger

1 tsp. cumin

1 tsp. cinnamon

3 TBSP canola oil

1 cup of chopped yellow onion

2 cloves of garlic, minced

3-4 skinless chicken breasts, cut into 1 inch cubes

1 can of light coconut milk

1 small can of tomato paste

5 cups of peeled baking potato (about 7 medium sized potatoes)

About 4 cups of water

-Combine the first 8 ingredients.
-Heat oil in a 5 quart Dutch oven, sauté onion and garlic for 5 minutes, stir in spice mixture and sauté for 1-2 minutes, stirring frequently.  Add chicken and sauté for 10 minutes, stirring frequently.
-Add coconut milk, tomato paste, potato and enough water to cover everything in your pot. 
-Bring to a boil, cover and reduce heat and simmer for about 1 hour or until potatoes are cooked.  Stir occasionally.
-Serve over hot basmati rice or brown rice.

-Top with fresh cut tomato, Quick Tomato Chutney, or Quick Mango Chutney.  Recipes follow. 

Socca

Use equal parts garbanzo bean flour and water. This recipe will make about 3, 8-10 inch flatbreads.

1 cup of garbanzo bean flour

1 cup of water

2 tablespoons olive oil

½ teaspoon of salt

Combine ingredients and let it rest for at least one hour, up to 3 hours.  The rest time allows for the flour to absorb the water.

Recommended method:

Socca with Mango Chutney

Preheat the oven and your pan (cast iron or skillet) at 400 degrees for 10 minutes.  After it is preheated, fire up the broiler!

Arrange the top rack in your oven to be about 6 inches from the broiler coils.  Add a small amount of canola oil in your skillet and then add 1/3 of your batter to the skillet.   Place in the oven on the top rack.  Broil for 3-4 minutes.  Watch closely in the case your oven is hotter than mine.  Repeat for the remaining batter.

Cut into 2x2 sections and serve with chutney and curry.

You can also cook the batter in a skillet on the stove on high heat.  Cook for 3-4 minutes on one side, then flip and cook for an additional 1-2 minutes.

Quick Tomato Chutney

A good friend of mine introduced me to this easy sauce to serve with Indian food…she was even from India!

2 TBSP of finely chopped yellow onion (reserve some from when you cut the onion for the curry)

3 TBSP apple cider vinegar

1 TBSP water

2 TBSP olive oil

1/4 cup fresh chopped tomato

1 tsp. of chili powder

1 tsp. to 1 TBSP of red pepper flakes (choose amount for level of heat)

1/2 tsp. sea salt

Combine all ingredients and serve with curry or socca. 

Quick Mango Chutney

One mango, diced into small pieces

2 tablespoons finely minced onion

1 tablespoon finely minced fresh ginger

½ teaspoon salt

3 tablespoons cilantro, finely chopped (optional)

Combine the ingredients and serve with curry or socca.