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I'm all these things in no particular order: human being, woman, Mother, wife, house maintainer, daughter and overwhelmed. My motto is "live life outloud". Keep keen your sense of humor. One day it'll be the only thing that keeps you sane.

Wednesday, November 9, 2011

Chicken Curry Creation

I'm letting you know right now:

I am not a cook. Nor am I good. Therefore I am not a good cook. However, I find that I am more successful at my culinary adventures when I follow the recipe. It's when I start adding this and that and more and less that my clear lack of talent in the kitchen comes shining through.

Sometimes, however, I cannot resist and sometimes my innovations are edible (and enjoyable!), such as this one.

I've been obsessed with Indian food and culture ever since gaining a sister in law that is Indian (dot, not feather). When I first ate Indian food I remember feeling cheated as in, "I cannot believe I've been missing out on eating Indian food my whole life". I LOVE INDIAN FOOD. And since our budget does not allow for much eating out I'm left to make my own. I'm not even going to pretend I know what I am doing or that my dish is in any way authentic, by the way. But I do know it was delicious and it curbed my craving for chicken curry AND chicken tikka masala. Now, if I could only learn how to make naan.

This is the recipe and my additions are in bold.
1 TBSP Olive Oil
8 Small Red Potatoes, halved
1 Cup Baby Carrots
1 Small White Onion
1 TBSP Curry Powder
1 (6 ounce) container Greek Yogurt
1 Cup Whipping Cream
1 tsp Salt
1 tsp Ground Black Pepper
1/2 tsp cumin
2 Cups Chopped Cooked Chicken - I used 6 bone in chicken thighs
1 can diced tomatoes
1 can tomato paste
1/2 cup water
2 (8.5 ounce) pouches ready to serve Basmati Rice Uncle Ben's - used brown rice
Garnish 1/4 cup Cilantro Leaves didn't use this, cilantro tastes like crayons to me

1. In a large skillet, heat oil over medium heat. Add potatoes, carrots and onion. Cook stirring occasionally for 8-10 minutes. Add Curry powder to vegetable mixture and cook, stirring constantly, for 1 minute.

2. Reduce heat to low. Stir in yogurt and cream stirring occasionally for 3 minutes. Stir in salt, pepper and chicken. Heat rice accoding to package directions for 2 pouches. Serve over rice and garnish with cilantro leaves if desired.

Sandra Lee Semi-Homemade Sept-Oct 2010

I had to make this in a crock pot. Or slow cooker, what have you. Wait, is there even a difference? Anyhoo. I marinated the chicken thighs over night in olive oil, garlic, salt, pepper and a sprinkle of curry. Then I loaded the chicken, potatoes, onions and carrots and poured the cream, tomatoes and spices together and cooked on high for 3 hours. At that point I pulled my chicken out and de-boned it, added it back in and cooked on low for another 2 hours. About 30 minutes before we were ready to eat I added the greek yogurt. Serve over rice!

And if that is too complicated the original Sandra Lee recipe is AWESOME, I've made it her way but the first time I made it I accidently added HONEY Greek Yogurt and nearly hurled. That was my own fault. It's a good recipe. Seriously.

1 comment:

  1. wow this is a very new twist to my version of curry but an interesting one! I like how chefs experiment with their interpretation of a cultural cuisine.
    And laughing thinking about the Greek yogurt thing hehe!