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East meets West: Indian Curried Chicken Vegetable Enchiladas

East meets West: Indian Curried Chicken Vegetable Enchiladas
It's due time to mix up the enchilada with a little eastern flair

Delicious and easy chicken enchiladas made with a quick indian madras curry sauce

Is there really any reason to mess with the nearly perfect foods of Madras Indian curry or chicken enchiladas? In and of themselves they are quite delicious lil meals, however, I like to mix things up and it was high time these got a remix of their very own. Queue Bollywood/Mariachi mashup song.

I love cooking curries, both of the Thai and Indian variety. Frequent trips to the spice and ethnic grocery stores in our area make this an easy feat to accomplish. I think a lot of people believe curries are difficult to make, but I have found them quite the contrary, especially Thai curries which I have a habit of making far too often.

Recently I learned just how easy it is to make your own homemade enchilada sauce from Mr. Emeril Lagasse. You can find his recipe here. I couldn’t believe how flippin’ simple and quick it was! Seriously so simple and tastes way better than anything you will get in a can. After mastering my homemade enchilada sauce I got to thinking how great curried enchiladas would be. I have never had them before, but I like curry and I like enchiladas. Sounded like a match made in heaven. We have had a tin of Madras Indian Curry powder in our cupboard for some time and it seems we have still barely made a dent in it (it’s a large tin), although I assure you we use it in our cooking quite often.

The tin looks like this.

Madras Curry Powder

This is the Madras Curry Powder we use

This Madras Curry Powder has the following ingredients in it: coriander, turmeric, salt, fennel, chili, black pepper, fenugreek, garlic, cumin, bay leaf, ginger, cassia. This curry powder had a good mix of all the spices so I didn’t feel the need to add too much to it. You can play around with other curry blends if you want such as vindaloo or garam masala.

I have to say that this dish turned out amazing with just the right amount of curry flavor and spice. While it may take a little longer to assemble than most people are used to spending on a weeknight meal, I believe you could make a pan or two of this on a weekend and freeze one for when you need it. The thing that takes the longest to cook is the shredded chicken, which cooks in about half hour. You will notice that I didn’t actually roll my enchiladas in this recipe, that was due to my flub of not taking the frozen corn tortillas out of the freezer to thaw prior to starting to cook. Instead I layered the ingredients which made it quicker to assemble and tastes the same as the rolled ones in the end. For the veggies in this recipe I used carrots, peas and fresh chopped spinach, but I encourage you to play around with the veggies you have in your fridge as I am sure they will taste fantastic in this dish.

Now let’s get to messing with the enchiladas, shall we? Or is it messing with the curry?

Servings: 8

Tools: 2 medium saucepans, 1 saute pan, knife, cutting board, micro-plane, 9″ x 13″ pan, spatula, ladle

Ingredients

I’m going to break down the ingredients into sections below for each element you have to prepare prior to assemblage in the pan.

  • Shredded Chicken (see recipe below)
  • Easy Indian Madras Curry Sauce (see recipe below)
  • Vegetable Blend (see recipe below)
  • 4 cups shredded Monterey Jack cheese
  • 18 corn tortillas (should probably have an entire pack of 24 in case you need as many)

Shredded Chicken

1 lb. chicken breast (this can be either the bone-in or the boneless skinless variety)
water to cover chicken by a few inches in pot
pinch of kosher salt
3 cloves garlic, minced
1/2 small onion, finely diced
1/2 cup prepared curry enchilada sauce (see recipe below)
Optional Garnishes: sliced green onion, cilantro, avocado or sliced radishes

Easy Indian Madras Curry Sauce 

3 Tb. vegetable oil
1/2 small onion, finely diced
3 cloves garlic, minced
1 Tb. all-purpose flour
1 in. knob of grated fresh ginger (Use a micro-plane for this. I keep my fresh ginger in the freezer so I always have it on hand)
4 Tb. Madras Curry Powder
2 cups chicken broth
1 6 oz. can tomato paste
kosher salt and fresh cracked black pepper to taste

Vegetable Blend
1 Tb. Extra Virgin Olive Oil
2 medium carrots, diced
1 cup frozen peas
1 large handful of baby spinach, roughly chopped
1 tsp. fresh grated ginger

Steps

1. Prep all ingredients above so they are ready to begin cooking. Preheat oven to 375°

2. Place chicken in a pot and fill with water to cover by a few inches. Put on stove top on High heat. Cook for about 30 minutes until chicken is cooked through and is easy to shred with 2 forks.

3. While chicken is cooking, start on the Madras Curry enchilada sauce. Heat vegetable oil in a medium sized saucepan on Medium heat. Add onions and garlic and cook for a few minutes until tender (they turn a bit translucent). Turn down heat to LOW. (This is very important because you don’t want to burn your flour in the next step)

4. After you have turned heat on onion, garlic mixture to LOW and it has a minute or two to adjust temperature, add in the flour and stir. Cook for 1 minute. (Note: Be sure NOT to burn your flour in this step.) Add in the curry powder and stir. Cook for another 30 seconds. Add the chicken broth and tomato paste and stir until combined. Cook on low until sauce reduces and thickens; about 15 minutes.

5. While curry sauce and chicken are cooking, start on the vegetable blend. Add extra virgin olive oil to a saute pan and heat on Medium heat. Add carrots and cook for several minutes until tender. Add the frozen peas and grated ginger and cook another minute until peas are defrosted. Add chopped spinach and cook until it wilts and moisture is cooked off. Season with a pinch of kosher salt and fresh cracked pepper.

6. Once chicken is cooked through and it easily shreds, pull it out of cooking water and onto a cutting board. Using two forks, shred all of the chicken. Retain about 1/2 cup of the cooking water in the sauce pan, drain rest off. Add the shredded chicken back into pan with remaining water. Add 1/2 cup of the curry sauce to chicken and combine. Cook on Low a few minutes for chicken to season in the sauce mixture.

7. Add a ladle or two of the curry sauce to the bottom of the 9″ x 13″ baking dish and spread around bottom of pan. Place 6 corn tortillas on bottom of baking dish and spoon more sauce over them, spreading to cover. Alternate each layer with the cheese, veggie blend, shredded chicken (be sure to strain the chicken out of the sauce it is cooking in, so it doesn’t get too watery), curry sauce and tortillas. Be sure to finish the final two layers with sauce and then cheese.

8. Place into oven and cook for about 20 minutes until cheese is melted and bubbly. When finished take out of oven and let sit to cool for a minute or two. Slice, garnish and serve.

9. Enjoy and let me know how you liked it!

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Thai Meatloaf with Peanut Sauce & Crispy Garlic Green Beans

At this point you have read the title of the post and already have an opinion of the entree. Meatloaf. You might even be judging it like it did something to you. You probably grew up with some version of it and it elicits strong memories. You might have an aversion to it, or you might delight in the memories of home cookery. Whatever side of the fence you stand on the idea of meatloaf, I propose that you reconsider your stance this one time. This is no ordinary meatloaf. It’s loaded with wonderful bright thai flavors like garlic, ginger, basil, chili, and lime and it’s iced with not ketchup nor tomato sauce, but sweet chili sauce and served with a dose of homemade peanut sauce. The flavors all blend together beautifully and create a super flavorful dish that your mom’s meatloaf doesn’t even hold a candle to (too much? I’m willing to bet…).

I just created this dish for the first time last night, but really it has been a product of obsession in the back of my mind for at least the last couple months. For some reason I just hadn’t gotten around to making it. Oh… and there was this time period where we were eating mostly vegetarian, so a loaf of meat doesn’t really fit in with that.

I knew that the base should include a mix of meats, as the best meatloaf (and for that matter, meatballs as well) come from adding some ground pork into the mix. I guess I just ruined this post for all my Kosher readers. I do a lot of thai cooking at home… many stir fries, noodle dishes and curries and always have a stockpile of asian cooking supplies in my kitchen. It also happens that we live in Seattle and are fortunate to have an abundance of asian cooking stores nearby that we can purchase the ingredients quite inexpensively. So really I have no excuse to not have cooked this sooner. It turned out even better than I had planned, and even as I am writing this a day later, I am one word closer to drooling all over my keyboard thinking about the leftovers that I GET to eat 😀 .

I really hope you enjoy it too, and if you do try it out, please leave a comment and let me know what you liked, or didn’t or any substitutions you made.

Thai Meatloaf

Servings: 4-6 people

3/4 lb. ground turkey
3/4 lb. ground pork
2 eggs
3/4 cup panko breadcrumbs (could substitute regular breadcrumbs)
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
zest of 1 lime
2 Tb. soy sauce
1 inch knob of fresh ginger, grated
1/4 cup fresh chopped basil (thai basil is preferred)
1 Tb. grill seasoning (I used a mix that I think was Montreal steak seasoning)
1 tsp. red chili flakes (Medium spiciness, level 3 at a thai restaurant – adjust accordingly)
1 Tb. green curry paste (this is optional, but I had it, so I used it)
Sweet Chili Sauce (I used probably about 1/2 cup, but enough to cover the top of the meatloaf)

Instructions:

  • Heat oven to 375°
  • I placed a foil lined pan below to catch any drippings from the sauce.
  • Combine all ingredients except the sweet chili sauce in a bowl and mash together with your hands until all ingredients have been properly distributed throughout the meat
  • I checked my seasonings at this point by taking a tablespoon of the meat mixture out and cooking in a pan with a little oil. My seasonings were to my liking, but if they aren’t for you, tweak the seasonings above.
  • Put all of meat mixture into an oiled loaf pan. I used sesame oil because I had it, but you can use any type of oil you have. Spread out the meat and press into the pan so that it is even on the top.
  • Pour the sweet chili sauce over the meat so that it covers it
  • Place into oven on the rack above the foil lined pan you placed below. If I had opted for a larger loaf pan, I probably wouldn’t have needed the foil lined pan.
  • Cook meatloaf to an internal temperature of 165°. This took about 1 hour and 15 minutes for ours to cook.
  • Enjoy!

Thai Peanut Sauce

I make my Thai peanut sauce using the ratios below. If you have more than 2-3 people eating, you will want to double or triple the recipe below.

1 rounded Tb. of peanut butter (crunchy or smooth, but make to use a natural kind like Adam’s)
1 Tb. soy sauce
1/3 cup sweet chili sauce

Warm up the peanut butter in a bowl in the microwave until it is just softened. Add the soy sauce and sweet chili sauce and mix until combined. Serve with the meatloaf.

Crispy Garlic Green Beans

Ingredients:

Green beans, 1 lb. (I used whole frozen green beans)
6 garlic cloves, peeled and thinly sliced (but really, the more the better)
kosher salt
1 Tb. peanut oil (or another oil with a high smoking point)

Slice up your garlic.
Pour the oil into a pan and heat it on medium-high heat.
Add the garlic into the oil. Saute until they start to turn a little brown.
Add green beans and saute until cooked through. Season with kosher salt to taste.

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