JBug's Kitchen Antics: Sloppy Bombay Joes

We can thank Aarti Sequeira for this fabulous recipe. Unless you've been in Tuktoyaktuk or some such exotic place, you'll likely know that Aarti's the newest Food Network Star and believe you me if this sloppy joe recipe's any example of what the future holds, she's going to be a heck of a star!

Loaded with ground bird, chicken in my case and flavored with subtle Indian spices, it is proof that you certainly don't need Manwich to make this meal. The edition of pistachios for crunch and sundried cranberries instead of raisins because I ran out of the darn things, gives this tasty dish an element of surprising sweetness. The Indian spices are very subtle at least to us, and of course I had to add more heat in the form of jalapeno and extra ginger.

We had our Bombay Joe's on Mediterranean flatbread instead of hamburger buns which made them exceedingly sloppy to eat but finger licking good for sure. There's only one problem - I'll be scrubbing the stains out of our shirt fronts for the next week so if you're really really smart be sure to wear a plastic bib or alternatively fight for elbow room standing up at the sink.

Sloppy Bombay Joes

1 tablespoon canola oil

2 tablespoons minced ginger

3 garlic cloves, minced

1 jalapeno pepper, chopped seeds and all

1 heaping teaspoon garam masala

1/2 teaspoon paprika

1 – 15 ounce can tomato sauce

1 cup water

In a medium sauté pan, heat oil over medium high heat. Add garlic, ginger and jalapeno and cook for 30 seconds, until aromatic. Add garam masala and paprika and cook, stirring another 30 seconds. Add tomato sauce and water, bring to a boil, reduce heat and simmer uncovered until sauce has thickened. About 15 minutes.

2 tablespoons canola oil

1/2 cup shelled pistachios

1/2 cup dried cranberries

1 teaspoon cumin seed

1 large onion, finely chopped

1 pound ground chicken

1/2 teaspoon honey

1/4 cup heavy cream

Salt to taste

Fresh cilantro as garnish

Flatbread, Naan or hamburger buns

Heat 1 tablespoon oil in large skillet over medium high heat. Add pistachios and cranberries and sauté for 1 minute, stirring constantly. Remove from pan and set aside. Add remaining tablespoon of oil and cumin seed. Sauté until cumin seed stops spitting (10 seconds or so), then add onion and cook until onion is soft. Add ground chicken, stirring to crumble well and cook until chicken is no longer pink. Add prepared sauce (above), bring to a boil, then lower heat and cook uncovered for 15 minutes or until thick. Just before serving add reserved pistachios and cranberries, honey and cream. Taste for seasoning and add salt as required. Garnish with cilantro.