Our Daily Dinner

Our Daily Dinner

January 25, 2011

Spicy Indian Chicken Meets Soothing Lima Bean Purée

The recipe for Chicken Karhai is based on Madhur Jaffrey’s recent cookbook At Home with Madhur Jaffrey. Karhai refers to a wok, the cooking utensil believed to have originated in India.


Chicken Karhai
Lima Bean Purée
Wine: Bogle, Pinot Noir 2008
Dessert: Valrhona Guanaja 70% Cocoa Chocolate

Chicken Karhai Marinade

4 small chicken thighs, boned and skinned,
cut into bite-sized portions
2 tablespoons Canola oil
1 tablespoon lemon juice
Salt and pepper
Small amounts of ground cumin, coriander seeds, cayenne pepper
1 teaspoon grated fresh ginger

Combine all of the above ingredients. Refrigerate for at least 3 hours, or overnight.

Cooking Chicken

3 tablespoons canola oil
1 small onion, chopped
Freshly chopped mint

When ready to cook, pour the canola oil into a wok, or large frying pan and set over medium high heat. When hot, add the onions and stir-fry for a few minutes. Add the chicken and the marinade. Stir-fry for 4-5 minutes, or until the chicken pieces are cooked. Fold in the chopped mint.

Lima bean purée is an ideal winter dish. It’s easy to prepare, tastes great and looks attractive. Properly stored, it will keep in the refrigerator for 3 days; in the freezer for 3 months.

Lima Bean Purée

1 package frozen lima beans
2 tablespoons butter, softened
2 tablespoons olive oil, more if needed
1 tablespoon sherry vinegar
1 tablespoon chopped parsley
Sprigs of dried or fresh rosemary
Salt and pepper

Cook the frozen lima beans as directed, reserve some of the liquid. Purée the lima beans with the butter in a food processor. Gradually add the oil and vinegar, and as much of the reserved liquid as needed to form a medium-thick purée. Blend in the chopped parsley and the rosemary. Season with salt and pepper.

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