Take your dinner guests on an exciting culinary adventure with a menu featuring exotic Indian dishes. While the wide range of spices used in Indian cuisine might seem a little daunting at first, you'll be pleasantly surprised at the ease of these recipes. The bold blend of flavors are unlike any other cuisine in the world.
Start with Garam Masala-spiced flatbread with a curry cream for dipping. A main dish of Chicken Korma, a braised chicken dish cooked with onions, garlic, fragrant spices and yogurt, continues the adventure. Serve with side dishes of saffron jasmine rice and roasted chickpeas with spinach. Indian meals are often served with chutneys to tame the spicy heat. Choose one of the two chutneys to make ahead of time so the flavors can develop. (Or, if you have the time, prepare them both.) A dessert of miniature upside down cakes with mango, served with a spicy-sweet Chai Latte, completes the experience.
In India, roti refers a round unleavened flat bread. In the Caribbean, it resembled a flour tortilla and is usually served as a wrapping for a curried meat and vegetable filling.
Serve this curry-spiced sauce as an appetizer with Garam Masala-Spiced Roti Flatbread.
In the west, the term Korma has come to represent a very mild dish with a heavy cream sauce. The word "korma" actually means braising and the dish can be either very mild or very fiery depending on the region.
Saffron and fragrant spices adds vibrant color and flavor to jasmine rice.
Chickpeas, tomatoes and spinach are spiced with fragrant coriander, cumin, mustard seed and Madras curry powder. Serve as a side dish or as a vegetarian entrée over rice.
A pachadi is a South Indian dish that falls somewhere between curry, salad and condiment. This one is more like a chutney and goes well with rice and dal. There's a bit of heat from the chiles, some smokiness from the tomatoes, but the main flavors are sweet from the coconut and sugar and sour and coolness from the yogurt.
Sweet-tart chutneys are traditionally served with curried dishes to tame the heat. This chutney keeps for up to a week, covered, in the refrigerator.
Serve these individual mango and garam masala-spiced cakes with Honey Mango Coulis, if desired.
No need to stop by a coffeehouse, when you prepare your own chai latte at home with Cardamom, Saigon Cinnamon and Cloves.
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