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Sunday, February 05, 2023

Kerala Naadan Mathanga Curry (coconut squash curry) and Grilled Sichuan Chicken

 I know that one is supposed to use uncooked cubed squash for this recipe, but my hands were aching and I had a lot of baked squash on hand.  Having baked squash on hand made it much faster to prepare and develop flavours.

 



Kerala Naadan Mathanga Curry

Ingredients:


1 butternut squash, or other squash, peeled and cubed.  I used Blue Hubbard Squash.

3 tbs vegetable oil

1 tsp black mustard seeds

2 dried mild red chilies

10 curry leaves

2-4 shallots, or 1 red onion, thinly sliced

1 tsp turmeric powder

1/4 chili powder (Mirchi, cayenne, or milder, not American chili powder, that also has cumin)

1 - 2 cups water

Salt, to tastes

For the Coconut paste:

1 cup shredded UNSWEETENED coconut

2 green chilies

1 cup water


  • In a blender, make a paste of the coconut, green chilies, and water.  Set aside.
  • Heat the oil in a large saucepan over medium heat.  Add the mustard seeds.  When they begin to pop everywhere, add the chilies and curry leaves.  Add the shallots or onion, and fry for 6-7 minutes, until softened.
  • Add the turmeric and chili powder.  Then the squash.  Fry and coat the squash for a couple of minutes.  Add water and salt.  Cover and cook for 10-15 minutes.  Longer if using uncooked squash.
  • Add the coconut paste and continue cooking, stirring through. 
  • Enjoy, over rice.
 

 

 Grilled Sichuan Chicken

6 Chicken Thighs, skinned

1 tsp Sichuan Chili paste

2 tbs Hoisin

2 tbs Char Sui BBQ paste

drizzles Chinese cooking wine, Sesame oil, soy sauce

Sichuan spice blend of:  1/2 tsp each of white pepper, ground star anise, ground cloves, ground coriander, ground nutmeg, ground cinnamon, ground Sichuan peppers

Blend marinade and combine with chicken thighs.  Let marinade for a few hours.

 Heat oven to 350ºF. Place parchment paper on a baking sheet.  Place chicken on the baking sheet, with all of the marinade.  Sprinkle optional roasted peanuts, sesame seeds, and/or chopped green onions.  Roast for about an hour, until the chicken is fall off of the bone tender.

Enjoy!

 

 

 

 

 

 

  


 

 

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