Chef Davashankar Sharma is a multi award wining famous chef from England. He is also known for London’s best curry award and best Indian restaurant. He is also worked for several Michelin guild restaurants. When you find a recipe from him on the web it is worth doing. I have to say that this recipe is spicy and really delicious. It filled my house with aromatics that smelled amazing. I never tasted any dish like this one from any Indian restaurant that I’ve been to. This recipe Jodhpuri Tawa Chicken translates to frypan cooked chicken from (Jodhpuri now known as Rajasthan) India (North West India). I rounded the recipe some and placed the chicken over cabbage spiced like the potatoes that are suggested. The one thing about the recipe seemed like maybe a misprint to me……but I’m not sure……The amount of potatoes for four people only is about 8 ounces so that is only two ounces a person…..I don’t know if there is a minor misprint in the original recipe or not….I’m thinking that 8 ounces of potatoes is too little a serving for four people…….I used a whole small head of cabbage but I slow roasted it in the oven with the same spices in the recipe and this was a good amount of seasoning too…………for that so I am rounding up the amount of potatoes (or cabbage) to use because everyone wants more than two ounces of potatoes. This recipe makes around 4 servings. I do note that I doubled the amount of potatoes but didn’t double the amount of spices……I think it is plenty of spice use but you might disagree and want to bump up the spice for the potatoes.

1 1/2 lb chicken breast – (I cut mine into 4….and lightly pounded mine thin) do that or cut into 8 without pounding

4 Tablespoons sunflower oil (I substituted canola oil) (for chicken)

1 head of garlic – peeled – rough chopped (for chicken)

8 green chillies (I used serranos) – stems removed, rough chopped (for chicken)

3 bunches cilantro (leaves and tender stems) – rough chopped (for chicken)

4 Tablespoons tamarind puree (for chicken)

sea salt to taste (for chicken)

2 large ripe tomatoes (for tomato chutney)

1 Tablespoon oil (sunflower is suggested) (for tomato chutney)

1 teaspoon ginger – fine chopped (for tomato chutney)

1 teaspoon green chili – fine chopped (for tomato chutney)

1 teaspoon red chili powder (for tomato chutney)

1 teaspoon turmeric powder (for tomato chutney)

1 Tablespoon sugar (for tomato chutney)

1 teaspoon Kasundi mustard sauce (I substituted my home made beer mustard) (for tomato chutney)

1 pinch sea salt (for tomato chutney)

1 pound potato peeled and diced (original recipe says to use 200g potato…I used a whole small cabbage (rough chop) that I roasted slow with the same exact seasoning) (the vegetable)

1 teaspoon turmeric powder (the vegetable)

1 teaspoon ginger – fine chop (the vegetable)

1 teaspoon green chili – fine chop (the vegetable)

1 dash sunflower oil (I substituted canola oil) (the vegetable)

1 teaspoon cumin seed (the vegetable)

2 Tablespoons unsalted butter (the vegetable)

1 Tablespoon fresh cilantro (leaves and fine stems) finely chopped (the vegetable)

sea salt to taste (the vegetable)

Directions

Put the garlic, chillies, cilantro, tamarind, and salt into a blender and blend till smooth. Rub the marinade all over the chicken and marinate for at least an hour.

Make tomato chutney. Bring a small pan of water to boil. Blanch tomatoes two minutes, then drain. Cool and rough chop.

Heat oil in a sauce pot on medium heat and add ginger and chilli. Cook one minute, then add red chili powder, turmeric and a pinch of salt and cook another minute. Add chopped tomatoes and turn down the heat to low and gently simmer for 6-8 minutes until the mixture thickens. Add sugar and mustard. Taste for seasonings and set to the side.

For the potato mash. Bring a medium pan of water to boil and add the turmeric and ginger and a big pinch of salt and boil the potatoes until soft (around 15 minutes).

Heat a small splash of oil on a small pan and add the cumin seeds till they sizzle and remove from heat.

Mash the potatoes with butter, cilantro, and fried cumin seeds until smooth and keep warm.

Heat up a fry pan on medium heat with a good splash of oil. Add the chicken when the oil is hot. Fry chicken around 3-4 minutes a side or until cooked threw.

Serve chicken topped with chutney over the potato mash (or cabbage if you made cabbage like me)

A Special THANKS to Chef Davashankar Sharma for this FORKING Amazing recipe.

I came across a Food & Wine Magazine recipe for Endives in Schmaltz with Peanuts recipe. I have some endives that I just picked up and I have saved chicken fat in my freezer that I save from stewed chicken that I make. So my chicken fat is a little different than schmaltz but is similar. I didn’t have fresh mint so I used some dry mint with fresh basil and chives. I had a little bit of trouble with the recipe probably because I didn’t weigh my endive. My endives got fork tender and were starting to fall apart while I was frying so I couldn’t leave the endives long enough in the pan to evaporate the liquid…..So I did things a little different to make it work. I still fried the endives till soft and finished them under the broiler to char. I’m thinking that maybe the recipe didn’t work for me because I didn’t weigh my endives so I am guessing that my endives were too small so the 5 Tablespoons of schmaltz were too much to use……..I used 5 endives instead of the 4 so I didn’t worry about weighing them but I should have weighed them…We can both learn by my mistake. When ever a recipe also gives a weigh then that means you need to weigh it.

Ingredients for around 4 servings

4 heads Belgian endive halved longways (about 1 pound)

fresh crushed sea salt to taste

up to 5 Tablespoons schmaltz, saved chicken fat, or sweet butter divided into 2 & 3 Tablespoons

2 Tablespoons water

2 teaspoons fresh squeezed lime juice + lime wedges for serving

chopped roasted salted peanuts for serving guessing I used about 1/2 cup…could go lighter.

2 Tablespoons fresh mint – chopped (I didn’t have fresh mint so I used around 1 1/2 teaspoons of dried mint)

2 Tablespoons fresh basil – chopped or torn

2 Tablespoons fresh chives or scallions – chopped

Directions

Sprinkle cut sides of endive with sea salt to taste. Heat 2 Tablespoons of fat in a large skillet on medium high. Add endives and cook cut side down around 2 1/2 minutes. Flip endives over add the two tablespoons water and the lime juice. Cover pan and cook about two more minutes or until the endives are fork tender.

Remove lid. Add the rest of the fat and bast the endives with the fat. Until they brown…about another three minutes….Mine were starting to fall apart and didn’t brown too much so I pulled mine out and broiled them a few minutes.

Serve endives on a platter and finish them with peanuts, mint, chives, and basil. Serve with lime wedges.

A Special THANKS! to Food & Wine Magazine so that I could come up with this dish!