The main difference between Indian chili vs Chinese Chili is that Indian chili is much spicier. By using one-third of the amount of Indian chili instead of Chinese chili, the same degree of spiciness can be achieved.
The Indian chili industry is one of the largest in the world. About 200,000 tonnes of Indian chili peppers are exported to China annually, 60 percent of which go to southwest China, where Chongqing is located.
Since 2017, Indian chili exports to China have increased significantly, resulting in a more than doubled export price.
Simple techniques to make an Indian Chili-inspired meal.
Indian cuisine can seem intimidating to many home cooks. When you know the right shortcuts and techniques, you can pull it off on a weeknight without sacrificing flavor.
Our streamlined version uses curry powder to deliver several spices in one, drawing inspiration from the famous rice dish biryani, which layers spiced meat, nuts, vegetables, and dried fruit.
In this recipe, mild cauliflower is browned deeply in hot ghee to build flavor, then topped with a cooling cucumber-mint yogurt sauce. Turmeric adds earthiness to soft cauliflower.
With only 20 minutes of active work, our Greek yogurt, honey, and turmeric recipe evoke the flavors of the spiced drink Haldi doodh or golden milk.
Curried Chicken and Rice With Cranberries
Equipment
- medium bowl
- large saucepan
- 12-inch skillet
- metal spatula
- serving platter
Ingredients
- 3 tablespoons grape-seed or other neutral oil divided
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon curry powder
- ½ teaspoon ground cardamom
- Kosher salt and ground black pepper
- 1½ pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1½ cups basmati rice rinsed and drained
- 2½ cups coconut water divided
- 12 ounces shallots halved lengthwise and thinly sliced (2½ cups)
- ½ cup chopped dried cranberries
- 2 tablespoons lime juice
- 2½ cups fresh cilantro leaves coarsely chopped
Instructions
- In a medium bowl, mix together 1 tablespoon of the oil, the ginger, curry powder, cardamom, 2½ teaspoons salt, and 1 teaspoon pepper to form a paste.
- Transfer 1 tablespoon of the paste to a large saucepan and set aside.
- Add the chicken to the bowl with the remaining paste and stir to coat.
- Marinate at room temperature while you cook the rice.
- Stir the rice and 1¾ cups of the coconut water into the paste in the saucepan.
- Bring to a simmer over medium-high heat.
- Cover, reduce to low, and cook until mostly tender but still slightly firm, about 10 minutes.
- Remove from the heat, uncover, and fluff the rice with a fork.
- Set aside.
- To a 12-inch skillet set over medium-high heat, add the remaining 2 tablespoons oil and warm until shimmering.
- Add the shallots and cook, stirring, until golden brown, about 5 minutes.
- Push the shallots to the side, then add the chicken in an even layer.
- Cook, without stirring, until golden brown on the bottom, about 3 minutes.
- Stir the shallots into the chicken, add ¼ cup of the remaining coconut water, and, using a metal spatula, scrape up any browned bits on the bottom of the pan.
- Cook, stirring constantly, until the liquid has evaporated, about 20 seconds.
- Add the rice, the remaining ½ cup coconut water, and the cranberries.
- Stir, then cook undisturbed over medium-high heat until the rice begins to crisp and brown on the bottom, about 3 minutes.
- Off heat, add the lime juice.
- Using the spatula, stir to combine while scraping along the bottom with the spatula to loosen the crust.
- Stir in 2 cups of the cilantro, then taste and season with salt and pepper.
- Transfer to a serving platter and sprinkle with the remaining cilantro.
Notes
Turmeric Cauliflower With Cashews and Raita
Equipment
- 12-inch skillet
- small bowl
- serving dish
Ingredients
- 1 teaspoon cumin seeds lightly crushed
- ½ English cucumber shredded on the large holes of a box grater
- 1 cup plain whole-milk yogurt
- ½ cup lightly packed fresh mint chopped
- Kosher salt and ground black pepper
- 3 tablespoons ghee OR neutral oil
- 2- to 2½- pound head cauliflower trimmed and cut into 1-inch florets
- 1 or 2 serrano OR jalapeño chilies stemmed, seeded, and thinly sliced
- 2 teaspoons ground turmeric
- ¼ cup roasted salted cashews, roughly chopped
Instructions
- In a 12-inch skillet set over medium heat, toast the cumin seeds, stirring often, until fragrant and slightly darker, 2 to 3 to minutes.
- Transfer to a small bowl; set the skillet aside.
- Using your hands, squeeze the shredded cucumber to remove excess water, then add to the bowl with the cumin, along with the yogurt, mint, and ¼ teaspoon salt, then stir to combine and set aside.
- In the same skillet over medium-high heat, warm the ghee until barely smoking.
- Add the cauliflower in an even layer and cook without stirring until well charred on the bottom, 4 to 5 minutes.
- Stir in the chilies, turmeric, ½ teaspoon salt, and 3 tablespoons water, then immediately cover.
- Reduce to low and cook, stirring once or twice, until the pan is dry and the cauliflower is tender, 15 to 17 minutes.
- Taste and season with salt and pepper.
- Transfer to a serving dish, sprinkle with the cashews, and serve with the raita.
