Shannon's Cookbook

When using spices and herbs for any Indian or Middle Eastern cooking, I always use those that can be found at our local Indian and Middle Eastern markets. This is where I also purchase pitas, as the type sold at the grocery store just don’t cut it! All of these efforts make the dish taste MUCH more authentic. In addition, my first step of marinating the chicken in the shwarma spice was something I added for tonight’s dish, it is not something I generally do. I used my electric wok to cook this, as it is nice and wide and easier to work with. 1 lb boneless skinless chicken breast 2 small onions, sliced very thinly 1 T ground ginger 3 cloves garlic, minced 2 T peanut oil, divided 1 T ground coriander 1 t ground cumin 1/2 t ground turmeric 1/2 t cayenne pepper 4 T plain yogurt 1 cup chicken broth 1 small (14.5 oz) can diced tomatoes salt to taste 1/2 t Garam Masala fresh cilantro (to your taste) Chop chicken in to pieces. Marinate overnight in 1 cup yogurt and 1 T chicken shwarma spice i...

While cooking this, the fragrance of the curry and spices was out of this world! 2 T olive oil, divided 1 cup thinly sliced onion 3 garlic cloves, minced 1 t ginger 1 hot chili, (I used a cayenne. Serranos are good too) 1 t curry powder 1 t ground coriander 1 t ground cumin 1/2 t turmeric 1/4 t black pepper 1 cup canned diced tomatoes 1 t salt (or to taste) 1 1/2 lbs firm white fish fillets (I used frozen pollock) 1/2 can lite coconut milk 1/2 cup water (if needed. The fish generates a lot of moisture when cooking so you may not need it) chicken bouillon freshly chopped cilantro (to your taste) 1. In a large frying pan, heat the oil and saute the onions, garlic, ginger, chile and curry leaves, until the onions are lightly browned. Add the ground spices, tomatoes, bouillon and salt and saute another 15 minutes until the tomatoes are soft. Stir in a couple leaves of cilantro. 2. Meanwhile, in a seperate large pot, heat olive oil til very hot. Lay the fish pieces in a single layer ...