Mags, Karen, Louis, Kae, and John talk about Fantasy Flight Games' Star Wars RPG!
John was our gamemaster for FFG’s Star Wars. We could find any Star Wars-themed dishes to eat, so we went with his favorite cuisine: Indian!
CHICKEN JALFREZI (via IndianCurryRecipe.co.uk)
4 chicken breasts, cubed
1 large onion
2 green chilies
2 garlic cloves
2 red chilies
2 tbsp. plain flour
2 red peppers
2 tsp. garam masala
2 1/2 tsp. medium curry powder
1/2 tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
400g chopped tomatoes
2 tsp. salt
2 tbsp. vegetable oil
Cover the chicken in the flour, seasoned with half of the salt, and fry in 1 tbsp. of oil until browned on all sides. Place into the slow cooker.
Finely slice the onion, deseed and finely slice the red and green chilies, and de-seed and chop the peppers. Heat the remaining oil in the pan you cooked the chicken in and cook the onions until soft. Add the garlic, chillies and pepper, cook for another five minutes, add the curry powder and garam masala, fry for another minute, then add to the slow cooker.
Add the tomatoes, chili powder, coriander, cumin and remaining salt to the slow cooker. Stir well, set the heat to low and cook for six hours.
If the sauce is too thick, thin it with water. If it’s too thin, thicken it with corn flour. This recipe serves four, and can be easily doubled for larger crockpots.
BAKED SAMOSAS WITH VEGAN CRUST (via AllRecipes and Food.com)
4 potatoes, peeled and cubed
1/4 cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 roma (plum) tomatoes, finely chopped
1/2 cup frozen peas
4 prepared pie crusts
2 egg whites, beaten, or as needed
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
Cut each pie crust into 8 even triangles. Kae made a vegan pie crust for this step, but if you aren’t trying to avoid certain ingredients, make your favorite pie crust or use store-bought
Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
Bake in the preheated oven until samosas are golden brown, about 15 minutes.
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