Peanut Chicken

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 medium red bell pepper, chopped
1 1/2 cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
1/4 teaspoon ground cayenne pepper
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped (we don't use cilantro)
2 cups chopped dry roasted peanuts (I didn't have peanuts so I scooped some peanut butter in, but the texture would have been great with peanuts, or even crunchy PB)

DIRECTIONS:
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.

In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

Red Lentils & Rice

Recipe & Photo Courtesy RobbingPeter Blog
Perfect for when you need a cheap meal or need to make something quick with pantry items.
By the way, Garam Masala is now a normal spice in grocery stores. Keep it on hand, it's wonderful!

INGREDIENTS:
2 T Canola Oil
1 lg Onion, chopped
1 T Garam Masala
3 C Water
3/4 C dried red lentils (rinsed & picked)
1 C long-grain rice
2 T Butter
Salt & Pepper to taste

DIRECTIONS:
Heat oil over medium high heat, add onions and stir frequently until they start to get brown around the edges. Add garam masala and stir for another minute or so. Dump in 3 cups of water carefully (water & hot oil you know – spatter city) and bring to a boil.

Add rice & lentils and return to a boil. Reduce to simmer and cook for about 20 minutes. I pulled mine with about 3 minutes to spare and it was still overcooked. But then again I cook on a gas range and managing a simmer on a gas range is as about as easy as juggling rabbits.

Stir in butter and add salt & pepper in increments until it tastes good to you.

Chicken Makhani (Indian Chicken)

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

DIRECTIONS:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.