Khan's is just a short walk away. We like to go there at lunchtime to the buffet.
Khan's Indian Restaurant
I am not sure if palm trees are a part of the Indian landscape or not.
Menu
Of course, most of the dishes are spiced with curry*. I am definitely not a hot and spicy fan. I never want to eat anything that with one bite, my mouth is burning and I cannot taste anything else but the spice for the rest of the meal.
Khan's usually has Chicken Korma** for one of the many dishes that make up their buffet. It is one of the very few dishes that is mild. There are a few types of rice and a lettuce and red pepper salad. I like the Korma, but yesterday they were not serving it. Next time we go we will check out the buffet table before sitting down. I could have ordered Chicken Korma off the menu for about half the cost of the buffet. If you look at the recipe below you will see that the cook uses curry. The Korma chicken at Khan's is not overpowered by the curry.
Long ago the salad was accompanied by lemon wedges. I discovered that salad with squeezed lemon is very good. But no lemons yesterday either. I tried a few of the dishes but didn't eat very much. I am a waste at a buffet sometimes. Earl says he has to eat more to make up for all I don't eat.
Both of us love the naan (nan) - especially when the waiters replenish the plate and it is still warm.
I used to see it very seldom in our state in the United States, but I think its popularity has made stores all over the US market the bread.
Naan from the site about the history of naan.
The Naan is one of the most popular flat breads served with South Asian food. In particular, accompanying food from the Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajizkistan and surrounding areas.
Have you ever been spoilt for choice for its vast selection today and wondered about its origin? We explore and discover more about this delightful and enjoyable flat bread which is popular in many parts of the world including the UK, USA and Canada.
Spices including curry on display
Ingredients[edit]
Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included.[4][5] The Portuguese importation of the chili pepper from Brazil and their mixing of other Asian spices enabled the development of 'curi'.[clarification needed][6]
History[edit]
The use of curry-like mixtures was prevalent in the Indian subcontinent long before the arrival of Europeans in India. In fact, almost 4000 years prior, spice blends with key ingredients of ginger, garlic, and turmeric were used in the Indus Valley Civilization.[3] The chili pepper, a ubiquitous ingredient in curry today, was brought to the Indian subcontinent from the Americas through the Columbian Exchange in the 16th century.
Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala.
***
** Chicken Korma
Ingredients
- 3 pounds boneless skinless chicken breasts
- 2 teaspoons extra virgin olive oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 white onions, peeled and cut into quarters
- 6 cloves garlic, peeled
- 4 teaspoons curry powder
- 2 teaspoons turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground coriander seed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons extra virgin olive oil
- 3 large tomatoes, diced small
- 1 tablespoon freshly grated ginger root
- 1/2 cup ground raw almonds
- 1 cup unsweetened canned coconut milk
- 1 1/2 cups plain low-fat yogurt
- 1/2 a small red chili, de-seeded and minced (dried or fresh)
- 1 tablespoon brown sugar (packed)
For the Chicken Marinade
For the Sauce
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- Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
- Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
- Meanwhile, make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
- Measure out the spices (curry powder through cumin) into a small bowl.
- In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.
- Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.
- Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed basmati rice and/or naan.
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