There are so many ways to use your turmeric paste. Too many to list. Remember that it has already been gently heated so you can use it cold straight out of the refrigerator in things that won't be heated. It's also nice to have it for hot meals.
Peppery Chicken Curry from my all time favorite indian cookbook (savoring the spice coast of india)
- 2 t coriander
- 2 t cumin
- 1¼ t black peppercorns
¾ t turmeric paste
1½ pounds boneless chicken thighs, trimmed and cut into 1 inch cubes
4 T coconut oil
2 cups of thinly sliced onions
2 t minced garlic
2 t minced ginger
1 t minced serrano or Thai chili (I leave the seeds, but it's up to you)
¾ cup coconut milk
1 T Ghee
½ halved or broken cashews
½ a lemon
- Mix together and grind with a coffee grinder or mortar and pestle the masala. Add ¼ teaspoon of the salt and the turmeric paste. Rub the chicken pieces with this mixture and refrigerate for 1 hour ( you can skip the refrigeration step, but the extra flavor is worth the wait ).
- In a deep sauté pan ( I use a cast iron ) heat oil over med-high heat and sauté onions until they are medium brown. Add the garlic, ginger, and chilli and fry for 1 minute. Put in the chicken and remaining salt stirring frequently until the chicken loses it's pink. Stir in ¼ cup of water and ¼ coconut milk, cover, and simmer for 30 minutes or so over low heat.
- Heat the ghee, sauté the cashews until golden brown. Set aside.
- When the chicken is cooked add the remaining coconut milk. Bring to a simmer and remove from heat. Stir in the juice from the lemon half. Check seasoning. Garnish with cashews and serve over rice or veggies.