This recipe was submitted by Eric Nagel: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine. The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?
Once you’ve added the coconut milk, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons. Thank you to Chacko’s Kitchen for submitting this recipe.
Peel, wash, & cut the potato & carrot into 1″ cubes.
Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients (cloves, cinnamon, cardamom, & star anise) & saute for 1 minute.
Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
Add the tomatoes, green chilies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame.
In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.