Maybe you want traditional foreign recipes to spice up your dinner table. Or maybe you just want to be reminded of the tastes of your homeland. Either way, this selection of recipes could be what you’re looking for, and all of them are made easy with AFRA’s selection of kitchen appliances.

Chicken Korma

Prep: 20 min. 

Cook: 25 min.

Makes 4 servings

Chicken korma is an Indian dish that’s not too spicy but still remains very flavorful, using ingredients like cloves and ginger. To get the most out of this korma, serve it with rice, which will soak in the sauce the best.

Ingredients:

  • 1 large potato, peeled and cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1 cinnamon stick (3 inches)
  • 1 bay leaf
  • 3 whole cloves
  • 1 tablespoon canola oil
  • 1-pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon minced fresh gingerroot
  • 2 medium tomatoes, seeded and chopped
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • Hot cooked rice

Place your potato into a small saucepan. Cover it with water and bring it to a boil. Reduce the heat, then cover and cook for 10 to 15 minutes, until tender. Drain the water once finished.

Sauté your onion, cinnamon, bay leaf and cloves in oil, in a large skillet; make sure to cook until onion is tender. Then add the chicken, garlic, curry, and ginger. Cook and stir 1 minute longer, then stir in the tomatoes, salt, and potato.

Cover and cook for 10 to 15 minutes, until the chicken breasts are no longer pink, then remove from the heat. Make sure to discard cinnamon, bay leaf and cloves. Finally, stir in sour cream, and serve with rice.

Coconut-Ginger Chickpeas & Tomatoes

Prep/Total Time: 30 min.

Makes 6 servings

This recipe is a go-to quick dish for many, with only 30 minutes of prep time. Its colorful presentation is made even more vibrant when you add tomatoes, as well as toss in some chopped green peppers. And if you like a little heat to go with it, you also have the option of adding in jalapenos.

Ingredients:

    • 2 tablespoons canola oil
    • 2 medium onions, chopped (about 1-1/3 cups)
    • 3 large tomatoes, seeded and chopped (about 2 cups)
    • 1 jalapeno pepper, seeded and chopped
    • 1 tablespoon minced fresh gingerroot
    • 2 cans (15 ounces each) chickpeas, rinsed and drained
    • 1/4 cup water
    • 1 teaspoon salt
    • 1 cup light coconut milk
    • 3 tablespoons minced fresh cilantro
    • 4-1/2 cups hot cooked brown rice
    • Additional minced fresh cilantro, optional

    Heat your oil in a large skillet over medium-high heat. Add your onions, then cook and stir until they are crisp-tender. Add your tomatoes, jalapeno, and ginger, then cook and stir 2 to 3 minutes longer, or until they are tender.

    Stir in your chickpeas, water, and salt, and bring mixture to a boil. Once finished, reduce heat and simmer, uncovered, until liquid is almost evaporated, in approximately 4 to 5 minutes. Remove from heat before stirring in coconut milk and cilantro.

    You can serve this dish with rice, sprinkle with additional cilantro if desired.

    Madras Curried Eggs with Rice

    Prep: 20 min. + standing 

    Cook: 15 min.

    Makes 4 servings

    You might think that gourmet foods will need ages to prepare. But this traditional curried egg dish might prove you wrong. It’s a simple recipe with no meat, and its accompaniments make for a unique and delicious treat.

    Ingredients:

      • 8 large eggs
      • 1/4 cup butter
      • 1 small onion, chopped
      • 2 teaspoons curry powder
      • 2 teaspoons tomato paste
      • 1 garlic clove, minced
      • 1 cup water
      • 1 can (14-1/2 ounces) petite diced tomatoes, optional
      • 1 teaspoon lemon juice
      • 2 packages (8.8 ounces each) ready-to-serve long grain rice
      • Optional: Chopped salted peanuts, raisins, grated orange zest, chutney, and shredded coconut

      Place your eggs, in a single layer, in a large saucepan. Make sure to add enough cold water so as to cover by 1 inch. Cover the eggs and quickly bring them to a boil. 

      Remove from heat and let it stand. The standing time varies according to the size of the eggs; 12 minutes for medium eggs, 15 minutes for large eggs, and 18 minutes for extra-large eggs.

      Once finished standing, rinse the eggs in cold water. After the rinse, they should be cool enough to handle. Peel them and cut them in half lengthwise.

      In the meantime, melt your butter, over medium-high heat, in a large. Add the onion, then cook and stir for 4 to 5 minutes, until tender. Add your curry powder, tomato paste and garlic, and cook for another 30 seconds. Stir in water and, if you prefer, tomatoes and bring to a boil. Reduce heat and simmer for 8 to 10 minutes, until sauce slightly thickens, and then stir in lemon juice. 

      Gently stir in eggs, taking care that to cook them until heated through. Once finished, serve eggs and sauce with rice and your choice of toppings.

      Coconut Garlic Naan

      Prep: 2 hours + cooling 

      Cook: 5 min./batch

      Makes 8 servings

      This garlic naan bread is airy, with a chewy inside and a crisp, salty outside. The best part is that it’s healthier and tastier than regular naan, using ingredients like whole wheat flour and coconut oil. A smearing of garlic confit and sea salt makes for a unique burst of flavor.

      Ingredients

      Garlic Confit:

      • 1/4 cup coconut oil
      • 6 garlic cloves, peeled

      Naan:

      • 1 package (1/4 ounce) active dry yeast
      • 1/2 cup warm water (110° to 115°)
      • 3/4 cup whole wheat flour
      • 1/2 cup plain yogurt
      • 2 tablespoons coconut oil, divided
      • 1 teaspoon sugar
      • 1 teaspoon salt
      • 1-1/4 to 1-1/2 cups all-purpose flour
      • 1 tablespoon canola oil

      To make the garlic confit, preheat your oven to 250°. In a small ovenproof bowl, place the coconut oil and garlic. Cover and bake for about 2 hours, until the garlic cloves are soft and golden, then cool completely.

      To make the naan, dissolve yeast in warm water in a small bowl. In a large bowl, combine your flour, yogurt, 1 tablespoon coconut oil, sugar, salt, yeast mixture and 1/2 cup flour. Beat the ingredients on medium speed until they turn smooth, then stir in as much remaining flour is needed to form a soft dough. Note that the dough will be sticky.

      Turn the dough onto a floured surface and knead for 6 to 8 minutes until it turns smooth and elastic. Transfer into a greased bowl, turning once to grease the top. Cover and let rise in a warm place for about 1 hour, until doubled.

      Next, punch down the dough, then turn it onto a lightly floured surface. Divide into 8 pieces and roll each piece into a ¼ inch-thick oval shape. Heat canola oil and the remaining 1 tablespoon coconut oil in a large skillet, over medium-high heat. Working in batches, cook your naan for 1 to 2 minutes until it turns golden brown. Then turn and do the same for the other side. Repeat this process with remaining dough. 

      Once all your naan is done, serve with garlic confit and enjoy.