Red Bean Curry Pie (similar to Rajma Masala)

Today is Pi day, and our contest required a pie that was not a standard dessert pie.  This is my imitation of Rajma Masala, stuffed under a puffed pastry shell.  Due to the stock I used, this is not a vegetarian dish like a standard Rajma Masala.  Apologies to my vegetarian coworkers, but I wanted some extra flavor.

I don't have as many pictures as normal, but I was in a hurry to get this thing done before the pie judging started.

Cooked pie

Ingredients

Collection of ingredients

• 2 medium onions, chopped
• 2 inch piece of ginger, chopped
• 2 spicy green peppers, seeded and chopped - I used serrano peppers.  If you need more spice, increase the red peppers, not the green ones, a bitter taste will develop.
• a few dry red peppers - I used about 8 "Chile Pequin Entero" peppers (these are tiny) from the Latino section of the store
• 3-5 cloves garlic, chopped
• 2 cans red kidney beans, drained and rinsed
• 1/2 can diced tomatoes - 3-4 average chopped whole tomatoes could work
• 1 1/2 tsp cumin
• 1/2 tsp coriander seeds
• 2 tsp garam masala
• 2 tsp curry powder - use up to 1 1/2 tbsp if you like
• 2 cups chicken stock (or water)
• salt to taste (~1/2 tsp, more if not using stock)
• 2 tbsp flour for thickening
• 1 sheet puff pastry, thawed for about 30-40 minutes or until flexible.  This should still be cold just before cooking it
• 1-2 tsp oil - I used olive oil

Chopped ginger and serrano peppers

Directions

Onions, garlic, ginger, coriander, peppers

• Cook onion in oil until mostly soft (about 4 minutes).
• Add coriander seeds, cook until fragrant (about 2 minutes).
• Add garlic, ginger, and spicy peppers.  Cook for a few minutes.
• Add cumin, garam masala, cumin.  Stir well.
• Add beans, tomatoes, stock (or water).  Cook for about 5 minutes.
• Mix flour equally with water to make a paste (prevents lumps), add to pot and cook for at least 5 minutes to break down the starches
• Pour cooked mixture into pie pan
• Top with puff pastry, slit top slightly (it will partially seal)
• Place on cookie sheet to prevent drips.  I used foil, since that is all that will fit in the toaster oven.
• Cook at 400 degrees Fahrenheit for about 25 minutes, rotating as needed for even browning.

What would I do differently?

• This really could have used more beans and spicy peppers.  Since I already blew the vegetarian bit, I could have added a bit of chicken to it.

How did it do?  

• Well, it didn't come in last, but nearly so.  Doesn't bother me one bit, since I cook food for myself, and this wasn't too bad.  Everyone else can just starve if they don't like it. ;)

Spicy Chicken With Garbanzo Beans (Indian Style)

Indian food is right up there with Thai on my list of favorites.  This dish is inspired by but not exactly Indian food.

Finished dish served with rice

Ingredients

Collection of ingredients (peppers not shown)

• 2 chicken breasts, cut in quarters
• 1/2 onion, chopped
• 1 1/2 inch piece of ginger, chopped
• 3 cloves garlic, chopped
• 2 tbsp butter
• 1 serrano pepper, chopped
• 1 can (15 oz) garbanzo beans (chickpeas)
• 1 can (14 oz) diced tomatoes (I used half of a 28 oz can because it was cheaper)
• 1 1/2 tsp garam masala
• 1 tsp curry powder -- make your own if you like.  It was easier for me to transport a single bottle of spice.
• 1 tsp dried mint (fresh would be nice).  I found some fairly cheap spearmint in the Mexican section of the store (14 grams for $0.61).
• 3 tbsp chopped cilantro, plus some for garnish
• salt to taste (I used about 1/4 to 1/3 tsp)
• 1/2 cup plain yogurt -- try an extra spoonful on top of each serving
• rice -- see previous entries for cooking instructions

Directions

Onions, ginger, and garlic -- the holy trinity of Eastern cooking

1. Add ginger, garlic, onion (the holy trinity), and butter to cooking bowl.
2. Cover, cook about 4 minutes on medium (50%).
3. Add chicken breasts, stir, cook 10 minutes on medium.
4. Add everything except the yogurt and cilantro (beans, tomatoes, garam masala, curry powder, peppers, mint).
5. Cook 8 to 10 minutes on medium.
6. Add salt to taste.
7. Add yogurt and cliantro.



Garam Masala.  Good stuff.

8. Cook 4 to 5 minutes on high. 
9. Serve on rice, sprinkle with cilantro

How was it?
Today, it was flavorful, but not too spicy.  Another serrano pepper would have been good to add.

How much did it cost?
Today, it ran about $4.75, with the bulk of that being the chicken breast.  If you cook enough rice, it should easily feed four or five people.  I had 4 people from the office sample it, and with my two large servings only about half was used.  It will make some tasty leftovers.

What should be done in a real kitchen?
Lightly brown the meat for the nice Maillard reactions (carmelized sugaring).  This is really hard to do in a microwave.

Cook some naan.  Indian food is always better with naan.

Peppers and Cilantro

What would I do differently next time?
Save the yogurt until after the cooking.  It was tasty as I cooked it, but it would have been smoother (no lumping) if it was added just prior to serving.

Adding some red pepper would have been good for increasing the heat a little more without the slight bitterness of additional serrano peppers.

I probably would add more mint next time (when increasing the amount of spicy heat).  The cool flavor of mint and yogurt really balances out the heat of Indian food.

Cooked food, before adding yogurt and cilantro

Finished curry