16 Rick Stein India Recipe You Won't Believe The Taste!

Published on: Mar 30, 2024

Rick Stein is a renowned British chef and television personality who has travelled extensively across India, exploring the diverse and vibrant culinary landscape of the country. In his popular television series and accompanying cookbook, "Rick Stein's India," he shares his love for Indian cuisine and his favorite recipes from his travels. One of these delicious and authentic recipes is his Chettinad Chicken Curry, a spicy and flavorful dish from the southern Indian region of Tamil Nadu. Let's take a closer look at this mouth-watering recipe and how you can recreate it in your own kitchen.

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Beef Rendang - Rick Stein

Main Ingredients: Coconut, Chillies, Coriander Seeds, Cumin Seeds

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Beef rendang is a classic Indonesian dish that has gained popularity all over the world, thanks to the famous chef Rick Stein. Stein's version of this dish is a perfect blend of rich and spicy flavors, making it a favorite among food lovers. The key to making the perfect beef rendang is to cook it low and slow, allowing the meat to become tender and absorb all the flavors of the spices and coconut milk. To make Rick Stein's beef rendang, you will need a variety of herbs and spices such as lemongrass, galangal, turmeric, and kaffir lime leaves. These ingredients are what give the dish its distinct aroma and flavor. The beef is cooked in a mixture of coconut milk, water, and the spice paste until it becomes tender and the sauce has thickened. The result is a mouth-watering dish that is perfect for any occasion. Stein's beef rendang recipe has been praised by many for its authenticity and deliciousness. The slow cooking process ensures that the meat is tender and flavorful, and the combination of spices gives the dish a unique taste that is hard to replicate. If you want to impress your friends and family with a flavorful and hearty dish, then Rick Stein's beef rendang is the perfect recipe for you.

The Rich Flavors of Chettinad Chicken Curry

The History and Origins of Chettinad Cuisine

Chettinad cuisine is known for its bold and spicy flavors, influenced by the unique blend of spices and ingredients used in the region. Located in the state of Tamil Nadu, the Chettinad region is home to a wealthy community of merchants who travelled extensively for trade, bringing back exotic spices and ingredients from different parts of the world. This resulted in a distinct cuisine that is a fusion of South Indian, North Indian, and even Chinese influences. Chettinad Chicken Curry is a prime example of this fusion, with its use of traditional Indian spices such as cumin, coriander, and turmeric, along with Chinese ingredients like soy sauce and vinegar. The result is a dish that is bursting with complex flavors and a perfect balance of heat and tanginess.

The Recipe: How to Make Chettinad Chicken Curry

To make this flavorful dish, you will need chicken, onions, tomatoes, garlic, ginger, and a blend of Chettinad spices which includes fennel seeds, peppercorns, and dried red chilies. The chicken is marinated in a mixture of yogurt, turmeric, and chili powder, and then cooked with the spices and other ingredients to create a thick and luscious gravy. The key to a delicious Chettinad Chicken Curry lies in the balance of spices and the slow cooking process, which allows the flavors to develop and infuse into the chicken. The end result is a dish that is not only spicy and full of flavor, but also tender and juicy.

Enjoying Chettinad Chicken Curry

Chettinad Chicken Curry is best enjoyed with steamed rice or naan, a traditional Indian flatbread. The creamy and spicy gravy pairs perfectly with the mildness of the rice or the chewiness of the naan. You can also add a side of raita, a refreshing yogurt-based condiment, to balance out the heat of the curry. Now that you know the history and recipe of Chettinad Chicken Curry, it's time to try it out for yourself. Impress your friends and family with this delicious and authentic Indian dish, courtesy of Rick Stein's travels and recipes. Happy cooking!

16 rick stein india recipe You won't believe the taste!

Beef Rendang - Rick Stein

yield: 6 total time: 170 minutes

4.3 Stars (27 reviews)

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Ingredients

1 1/4 cups coconut grated fresh, I had to use unsweetened desiccated coconut
8 chillies dried Kashmiri
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 3/8 cups shallots or onions - roughly chopped
3 1/2 tablespoons garlic roughly chopped
1/2 cup galangal peeled, or ginger
6 chillies hot red birds eye, seeded and roughly chopped
3 tablespoons coconut oil you can use vegetable oil
3 5/16 pounds chuck steak braising steak in the UK - cut into 5-6cm chunks
1 spice paste quantity of rendang, as above
1 11/16 cups coconut milk canned, don't buy the reduced fat stuff
4 lemongrass stalks bruised -, just bash them lightly
12 kaffir lime leaves dried, crumbled
2 cinnamon sticks x 7.5cm
1/2 cup tamarind water all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes.
seeds Break up the pulp with your fingers and then strain the syrupy mixture through a fine discarding the fibrous material and
1 tablespoon palm sugar sold as a golden/tan paste - or you can use brown sugar but palm sugar will taste better in this dish.