Curry Coconut Broth

This broth is a building block for greatness. Throw it on some ramen, use it to make baked chicken & rice, add some roasted veggies and call it soup…. get wild, go crazy, let your heart guide the way!

Here’s what ya need:

1 can of coconut milk

1 can of water (empty that coconut milk can and fill it with water…)

1 quart of broth/stock (you choose: vegetable, chicken, beef…)

1 heaping tablespoon Hot Curry

salt to taste (start with a teaspoon or 2 and go from there)

Combine all the ingredients in a pot over medium-low heat, give it some time to think about what it’s going to become. And that’s it, use it however your heart desires.

I know, I know, some of you are thinking, Caitlin, I came here for a recipe not for you to tell me to do whatever I want, I don’t know what I want, that’s why I’m here!  Soooo here’s an example of what to do with this broth:

For the following photo, after we put the broth together we chopped up some veggies (sweet potatoes & brussels sprouts) coated them with olive oil and a little Garam Masala & Chimayo Chili, then we roasted them at 450 for about 25 minutes.  Once that 25 minutes was up we boiled up 2 pots of water to cooke some ramen & boil some eggs. We divided the ramen into some bowls, poured on the curry broth, topped it with the roasted veg and called it a meal!

curry coconut ramen bowl w roasted veg and egg



Charleston Spice Co.

Chicken Tikka Masala

Chicken Tikka

People are always asking us for a Tikka Masala blend but the thing is it takes more than just one blend to make that delicious dish ~ for true perfection you need Curry and Garam Masala and some extra chili flakes and some fresh ginger and cilantro.

We’ve made this a few times now and it’s always tasty. We started with this recipe from Bon Appétit, we’ve made a few tweaks, and now we think it’s pretty close to perfect. The real secret is grilling the chicken after you marinate it ~ yup, maybe that seems like a big extra step but it is soooo worth it.

Here’s the recipe:

For marinade

2 chicken breast

1 cup yogurt

2 teaspoons Garam Masala

2 teaspoons Curry

2 teaspoons fresh ginger, finely minced

2 cloves garlic, minced

2 teaspoons Durango Salt

For sauce

3 tablespoons oil, butter, or ghee

1 medium onion thinly sliced

1/3 cups tomato paste

1 teaspoon red chili flakes

2 tablespoons Garam Masala

1 tablespoon Curry

1 14oz can diced tomatoes

2 cups heavy cream

fresh cilantro, chopped

First make your marinade. Combine all the ingredients in a zip top bag, throw in your chicken breasts and chill in the fridge for at least four to six hours.

Now make the sauce. Heat your oil over medium heat in a large heavy pot. Add the onion, tomato paste, red chili flakes, Curry, and Garam Masala. Cook, stirring often until the tomato paste darkens and the bottom of your pan begins to brown. Add the diced tomatoes with all their juices, crushing them a bit more with your hands as you add them. Bring to a boil then reduce heat and simmer. Stir often and scrape the brown bits off the bottom of the pan. Cook until sauce thickens ~ about 8-10 minutes. Add the cream and cilantro, simmer until the sauce thickens again, 30 to 40 minutes.

During this last thickening phase you can go ahead and cook your chicken. The most scrumptious option is to throw that chicken on the grill and cook it till it’s got a nice char going on and is cooked through. Cut the breasts into small bite-sized chunks and throw them into your sauce.

If grilling is not your cup-o-tea, the original recipe tells you to chop the chicken into bite-sized pieces before you marinate it. Then line a pan with foil and throw the chicken bits under the broiler in your oven for about 10 minutes or until it begins to blacken then throw it into the sauce and simmer for another 10 minutes until the chicken is completely cooked. Both of these options are excellent, yet we have found after much trial and error that we preferred the certain je ne sais quoi that the grill added to the dish but in a pinch the broiler worked just fine.

Serve with rice and naan and any other goodies you want to throw together.


Charleston Spice Co.

Vanishing Curry Raisin Muffins

These muffins are an elusive beast. They start to disappear the minute they come out of the oven.

Vanishing curry raisin muffin-1

Last year I was pretty obsessed with this chocolate chip pumpkin muffin recipe. It was just so good every time but I decided it was time for a change. So I added some curry and garam and raisins.

And they’ve turned out delicious every time again! Moist yet airy, they fall apart and into your mouth with the ease and grace of a cat stalking through a pumpkin patch.

Does that analogy make sense? Maybe not, I’m just checking to see if you’re still reading.

Leave your pumpkin spice behind this year (or at least give it a little break) with these temptingly delicious bites of delight:

2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Curry

1 teaspoon Garam Masala

6 tablespoons butter, softened

1 1/2 cups granulated sugar

1/4 cup olive oil

2 large eggs

2 tablespoons molasses or sorghum

1 cup pumpkin puree

1 1/2 cups of raisins (optional but highly recommended)

Preheat oven to 350° and line your muffin tins with festive liners ~ this recipe makes about 18 muffins.

Combine flour, salt, baking powder, baking soda, and spices in a small bowl. Using your electric mixer or some serious elbow juice mix together the sugar and butter until it looks a bit like wet sand. Scrape down the sides of your bowl and add oil, eggs, molasses, and pumpkin. Mix thoroughly and scrape the side down again. Add the dry ingredients, scraping down the sides at least once. Throw in the raisins and mix until just combined.

Pour the batter into your prepared muffin tins. Fill each to about two thirds full. Bake for 20 to 25 minutes or until a toothpick comes out clean! Let cool in the tins for a few minutes then move to a wire rack to continue cooling. At this point it is highly likely that they will start disappearing. However if you manage to have some at the end of the day, they should last for a few days in an airtight container.

Stay sweet, friends!


Charleston Spice Co.