Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Food Network

Ingredients

Marinade:

1 cup plain yogurt, whisked until smooth

3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks

Sauce:

2 teaspoons olive oil

3 tablespoons butter

1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)

2 serrano peppers, minced (seeds removed if you don't want it spicy)

2 tablespoons tomato paste

1 teaspoon garam masala

2 teaspoons paprika

8 Roma tomatoes, diced

1 1/2 teaspoons kosher salt

1 to 2 cups water

Oil, for grilling

1 tablespoon dried fenugreek leaves (optional)

1/2 cup heavy cream

Minced fresh cilantro, for garnish

Cooked rice, naan, or crusty piece of bread, for serving

Ginger-Garlic Paste:

1/2 cup cloves garlic, whole

1/2 cup fresh ginger, peeled, cut into 1/2-inch slices

1/4 cup canola oil

1. For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
2. For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
3. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
4. Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
5. Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste:

1. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
2. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Easy Chicken Tikka Masala

Easy Chicken Tikka Masala

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup basmati rice
• 1 1/2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in heavy cream until heated through, about 1 minute.
6. Serve immediately with rice, garnished with cilantro, if desired.

VIJ’S FAMILY’S CHICKEN CURRY

Ingredients

1/4 cup canola oil (original calls for 1/2 cup—I also like using ghee)

1 large onion, finely chopped

1 cinnamon stick

4-5 garlic cloves, crushed

2 Tbsp grated fresh ginger

2 large chopped tomatoes (or a similar quantity of diced canned tomatoes)

1 tsp salt, plus more to taste

1/2 tsp ground black pepper

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp garam masala

1 tsp turmeric

1/2 tsp cayenne (or to taste)

2-3 lbs chicken thighs, with skin and bone

1 cup sour cream (not low fat)

1/2 cup chopped cilantro (including stems)

Directions

Set a large, heavy skillet or braising dish over medium-high heat and add the oil; heat for a minute or two before adding the onions and cinnamon stick; sauté for about 4 minutes. Add the garlic, ginger, tomatoes, salt, pepper, cumin, coriander, garam masala, turmeric and cayenne. Cook the masala for 5 minutes, or until the oil separates from the masala. (I like adding a bunch of chopped cilantro stems here too.)

Remove and discard the chicken skin and add the bone-in thighs to the masala. Stir to coat them well and cook for 10 minutes, until the chicken looks cooked on the outside. Add the sour cream and a cup of water and bring to a simmer, stirring well. Reduce the heat to medium, cover and cook for 15 minutes, stirring once or twice, until the chicken is cooked through. Remove the cinnamon stick and set aside to cool slightly.

When the chicken is cool enough to handle, peel the meat off the bones, discard the bones and stir the chicken back into the curry. Refrigerate or reheat right away, stirring in the cilantro just before serving. Serves 6.

Sheet Pan Chicken Tikka

Sheet Pan Chicken Tikka
Chicken marinade adapted from Made In India

Notes:

• In the recipe in the book, Sodha has you mash the ginger, garlic, chiles and spice in a mortar and pestle to a paste. I suppose you could also process them in a food processor or blender. I went for the method that required the least extra objects and just minced everything and mixed it, which is how I’ve written it below. If you’d prefer not to mince, definitely use one of these other methods.
• I show this (perhaps confusingly) in a 10×15-inch pan, which is the biggest that fits in my tiny oven. I scaled the recipe for a proper sheet (technically a half-sheet) pan most of us use, a 13×18-inch. You could also divide this over 2 quarter-sheet (9×13-inch) pans. The 10×15-inch version you see here yielded an awkward three servings, fine for us, not for most people.
• Cooking times will of course vary by the size of your chicken pieces. When roasting chicken breasts (always large) and drumsticks and thighs together, I halve the breasts right through the bone to even up the cooking time.
• Don’t have garam masala? Sadly, neither do I after purging some dusty spices all of five days ago. (D’oh!) To roughly approximate 1 1/3 teaspoons (yes, slightly more than you’ll need because I’m presuming everyone will be missing a spice or two below) garam masala you can use: 1/2 teaspoon ground turmeric, 1/4 teaspoon ground coriander, 1/8 teaspoon each ground cumin, cardamom and mustard, 1/16 teaspoon each ground black pepper and ground fennel, plus a pinch of ground cloves and ground cayenne. “Deb, you’ve got to be kidding me…” I know, I know. You could also just add a few extra pinches of several of those and have a delightfully spiced outcome.
• Worried about spiciness? Because I think this is a good thing to know about whoever is writing your recipes, I consider myself a moderate heat appreciator, but I cook fairly mild because my 6.5 year old is not. Even with a full jalapeno in there (which can run quite mild or hot, so not necessarily a perfect measure) and a 1/4 teaspoon spicy chili powder, this was just lightly hot. The yogurt really dulls the heat. Hope that offers a guidance so you can adjust it to your preference.

Serves 4

For the chicken
1 3/4-inch piece of ginger, peeled and minced (see Note up top)
4 cloves of garlic, minced or pressed
1 fresh green chili (I used a jalapeno), seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds

To finish, if desired
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.

While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.

When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Chicken Korma

INGREDIENTS

 

Makes 4–5 servings

• 2 lbs skinless chicken, preferably dark meat, cut into 2" pieces
• + salt and pepper, to taste
• 1 t turmeric powder
• 3 cloves garlic, pounded into paste
• 1/2 C yogurt
• 1 1" piece ginger, finely chopped
• 2 T vegetable oil
• 1 medium onion, chopped
• 2–3 green chilies, seeded if desired
• 1 t garam masala
• 1 t ground coriander
• 1 t ground fennel
• 1/2 C cashews
• 1/2 C cilantro leaves
• + ghee rice or chapati, for serving

PREPARATION

1. In a large bowl or plastic bag, combine the chicken pieces, salt, pepper, turmeric powder, ginger, garlic paste, and yogurt. Marinate in the refrigerator overnight.
2. When you are ready to cook, heat the oil in a large sauté pan over medium heat. Sauté the onion and chilies with the garam masala until fragrant and brown, about 10 minutes. Add the marinated chicken, and fry for about 10 minutes.
3. In the meantime, grind the coriander and fennel with the cashews and cilantro leaves in a small food processor or mortar and pestle. Add this mixture to the chicken, and cook until the chicken is cooked through, about 40 minutes. You will see the oil rise to the top of the mixture and it will smell awesome with all of the spices. I usually cook some ghee rice to go with it, or some chapati.

Indian Lamb Curry

Feeds 4:

• 1kg lamb shoulder on the bone, cubed
• 2 large onions
• 8 garlic cloves
• 2 bay leaves
• 2 black cardamom pods
• 2 inch cinnamon stick
• 1 tsp cumin seeds
• Half tsp coriander powder
• 1 inch ginger
•  2 large tomatoes
• 1 tsp ground fenugreek
• 1 tsp paprika or Kashmiri chilli powder
• 1 tsp hot chilli powder
• 1 tsp garam masala
• Salt to taste
• Handful fresh coriander (optional)
• 6 tbsp flavourless oil

Peel and slice the onions finely. Peel and grate the ginger and garlic.

Next, bring the oil to medium heat in a large, heavy bottomed saucepan. When it is hot, toss in the whole spices, and as they sizzle up, the sliced onions with a pinch of salt and saute for about 15 minutes until golden. If the onions start getting stuck to the bottom of the pan, ad a little hot water and scrape off.

Then, mix in the ginger and garlic and cook for another minute. Roughly chop the tomatoes and toss them in. Cook this masala paste for about five minutes, stirring regularly. When the tomatoes start to disintegrate, mix in the coriander, fenugreek, paprika (or Kashmiri chilli) and chilli powder. Add half a cup of hot water and keep stirring. As the water cooks off, lower the heat to a simmer, add another cup of hot water and cook for another five minutes.

At this point you will see oil oozing out of little pores in the paste. Bring the heat to medium high again, and stir in your lamb chunks. Mix the paste into the meat well, browning it for a good five minutes until it’s well coated. Then add enough hot water to cover the lamb pieces, cover and cook for half an hour then take the lid off and cook for another half an hour uncovered.

Stir in salt and garam masala to finish, simmering for the last 10 minutes until you have a rich, dark, moist lamb curry.  Garnish with chopped fresh coriander if using and serve hot, with rice and a thick dal.

The post Curry favour with Meat on the bone appeared first on Quick Indian Cooking.

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Sauté the onions and garlic in a little olive oil until softened, then stir in the ginger, tomato paste, and spices until fragrant. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for up to a week or frozen for up to 3 months.

Recipe Notes

• Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
• For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.

South Indian Dahl

South Indian Dahl
By Leela Cyd of Tea Cup Tea

"Dahl" is a ubiquitous catch-all phrase for most any stew in India made from pulses. Every cook in India prepares her dahl with a slight variation mostly according to region, tradition and availability. From the addition of tamarind paste in Kerala to a splash of cream in the Punjab region in the North, I delighted in this nourishing dish almost every day while living in India a few years ago. It's so comforting and always hits the spot, especially on cold days.

Once you gather all the spices and pantry staples, this version of dahl is easy to whip up in about 20 minutes. I love it because it's incredibly flavorful and satisfying, and absolutely easy. When accompanied with some rice or a little flat bread and some garnishes such as fresh cilantro, toasted cashews or mango chutney, you've got an inexpensive, vegetarian main dish everyone will go gaga for. It's a showstopper! My secret weapon, which an innkeeper in Panaji, Goa, showed me with her dahl, is to enrich the whole thing with coconut milk. This subtly creamy, decadent touch makes the dish beyond delicious.

Recipe: South Indian Dahl
Serves 4 as a main dish

You'll need:
3 tbsp. ghee (or vegetable oil and you'll keep the whole thing vegan)
2 small red onions or 1 large one, roughly chopped
1 tbsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. turmeric
1/4 tsp. chili powder
Pinch of ground cardamon
3 dried red chilies, chopped into 1/4" pieces
1 tsp. salt
A few dashes of pepper
8 cloves garlic, minced
1-inch nub ginger, minced
1 1/2 cups masoor dahl (orange lentils)
4 medium sized tomatoes, roughly chopped
3 cups water
1 1/2 cups coconut milk
Juice from 1 lime
For garnish: Lime, cilantro, toasted cashews 

What to do: 
Heat ghee on medium heat and add spices and onion, stirring continuously for about five minutes. Add garlic and ginger and cook for another one or two minutes. Then, add lentils, tomatoes and liquids. Crank up the heat to medium-high and stir continuously, until all liquid is absorbed, about 15 to 20 minutes. Serve hot with rice, naan or a crusty roll. Garnish with toasted cashews and cilantro. (I love extra lime wedges for squeezing on top, as well as extra salt and pepper.)

Lamb Korma

Lamb Korma

Serves 6

8 cloves garlic
1-inch piece ginger, peeled and roughly chopped
2 tablespoons water
2 tablespoons vegetable oil
3 pounds boneless lamb leg, trimmed of fat and cut into 1-inch cubes
2 yellow onions, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (or more to taste)
3/4 teaspoon salt (or more to taste)
1/2 cup coconut milk
1 (14-ounce) can diced tomatoes

Place the garlic, ginger and water in a blender or small food processor and blend into a smooth paste, scraping down the sides of the bowl as needed. Set aside.

Preheat the oven to 225°F and adjust racks to the lower third of the oven. Warm the oil in a large Dutch oven or other heavy, oven-safe pot over high heat. Working in batches, brown the lamb pieces and set them aside in a bowl. Reduce heat to medium-high, add the onions to the pot and cook, stirring to scrape up any browned bits from the bottom, until onions are soft and translucent. Add the spices and salt and toast for 30 seconds to 1 minute, stirring frequently, until very fragrant. Add the garlic-ginger paste and cook for 1 to 2 minutes, stirring frequently, until most of the water in the paste has boiled away.

Add the lamb pieces and their accumulated juices, the coconut milk and the tomatoes to the pan, and stir to combine. Cover, bring to a boil and place in oven. Bake for 1 to 1 1/2 hours, or until lamb is tender. Taste and adjust seasoning.

Can be served immediately, but for best flavor and texture, refrigerate for 1 or 2 days before serving. Reheat gently on the stove or in the microwave and serve over rice or a roasted sweet potato.

Recipe Notes

·         To make this recipe in the slow cooker, follow the directions above. After cooking the garlic-ginger paste, scrape the contents of the pot into the slow cooker, and add the lamb and juices, coconut milk and tomatoes. Stir to combine. Cover and cook on LOW for 6 to 8 hours.

·         This recipe can be doubled for a larger dinner party without any adjustments.

Chicken Curry with Gentle Spices

Chicken Curry with Gentle Spices
From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media.

Serves 4 to 6
15 minutes prep time; 25 minutes stove time
The curry keeps for 4 days in the refrigerator and reheats well

The term "curry" conjures images of sturdy sauces dense with spice, and some are just that. But they can also be light, fresh, and surprisingly gentle in their spicing.

For us of the Western world, yogurt plays a new role in this recipe. We don't think of simmering down yogurt into a sauté the way we'd reduce wine or stock, but it's an old technique in India. Yogurt calms and softens the nip of chile, black pepper, and spice.

Make the fresh curry paste in the food processor. There is no need to pre-brown the chicken. Serve it with Dumbed-Down Rice.

Cook to Cook: Whole-milk yogurt is essential here. There are three dependable organic brands I look for: Brown Cow, Seven Stars, and Stonyfield Farm.

Also essential to the curry are Steps 2 and 3 in the recipe: sautéing the curry paste until the sauce "breaks" (the oil separates out from the rest of the sauce) and reducing the first addition of yogurt. Please follow the instructions to the letter; in these two steps lies the success of the curry.

Curry Paste:

• 1 large onion, cut in half
• 6 large garlic cloves
• One 3-inch piece fresh peeled ginger
• Generous 1/2 tablespoon Crossover Spice Blend (recipe follows), or a blend of ground coriander, ground cumin, and fresh-ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 medium-sized ripe tomatoes; or 3 or 4 canned tomatoes
• 1 or 2 jalapeños, stemmed and seeded (or not, if you like it hot)
• 1/2 cup water

Chicken:

• Cold-pressed vegetable oil
• 2 cups organic plain whole-milk yogurt
• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/3 cup water
• Salt and fresh-ground black pepper
• 2 tight-packed tablespoons fresh coriander leaves, chopped

1. In a food processor, combine one of the onion halves with the garlic, ginger, spice blend, salt, cinnamon, tomatoes, jalapeno, and the 1/2 cup water. Puree and set aside.

2. Thin-slice the remaining onion half. Film the bottom of a straight-sided 12-inch saute pan with the oil, and heat it over medium-high heat. Add the sliced onion and saute until it begins to color. Add the curry paste; reduce the heat to medium, and sauté for 10 minutes, stirring often with a wooden spatula, until the oil separates from the curry. Don't rush this step. Thoroughly sauteing the curry paste sets up the foundation of the dish.

3. Blend 2/3 cup of the yogurt into the curry sauce and simmer, stirring and scraping up the curry paste from the bottom of the pan, until the yogurt thickens and then nearly cooks away, 8 to 10 minutes.

4. Stir in the chicken, and add the remaining yogurt and the 1/3 cup water. Bring the mixture to a slow simmer. Cook, uncovered, for 8 minutes, or until the chicken is cooked through and tender.

5. Lift the chicken out of the pan with a slotted spoon, and place it in a serving bowl. Raise the heat until the sauce is boiling. Boil it down until once again it is so thick that the oil separates from the curry paste. Taste the sauce for seasoning, and pour it over the chicken. Sprinkle the curry with the fresh coriander.

Crossover Spice Blend

Cook to Cook: You can tease even more flavor from Crossover Spice Blend by fresh-grinding whole cumin and coriander seeds.

Makes about 3/4 cup
Keeps for 3 to 4 months in a dark, cool cupboard

• 1/4 cup ground cumin
• 1/2 cup ground coriander
• 1/8 cup (2 tablespoons) fresh-ground black pepper

Blend the spices together in a jar and seal. Store away from heat and light.

Dumbed-Down Rice

Serves 3 to 4
15 to 20 minutes stove time

Cook to Cook: All rices work here; only the cooking times vary from one rice to another. You could skip the 10 minutes rest for the rice by cooking it to tender in the boiling water, draining, and serving.

Fragrant rices like basmati and jasmine should be rinsed several times before cooking to remove the extra starch and ensure that the grains cook up separate and fluffy.

If you can boil water, you can make great rice. Treat it like pasta - boil it in lots of water, drain it just before it's done, and let it stand, covered, for a few minutes. Perfect fluff.

• 3 quarts salted water in a 5- to 6-quart pot
• 1 cup long-grain white rice

1. Bring the salted water to a boil.

2. Drop the rice into the water and boil for 8 to 10 minutes, or until it is slightly undercooked. Drain it in a sieve, return it to the pot, and let it rest, covered, for 5 to 10 minutes. Fluff with a fork and serve.