Thursday, June 9, 2011
Sometimes I'm not sure why I try to make Indian food at home, it never meets my expectations. At first I thought it was decent tasting, but the more I ate it, the more I realized I didn't like it. I can't figure out what it's missing, but maybe you'll enjoy it. I made mine stove top instead of the slow cooker, but even on the left overs after the flavors had time to seep, I wasn't too impressed.
Recipe from Tasty Kitchen
* 1 kilogram Boneless Skinless Chicken Breast, Cut Into Large Cubes
* 1 whole Onion, Peeled And Halved
* 4 cloves Garlic, Peeled
* 1 whole Small Green Bell Pepper, Seeded And Quartered
1 red pepper
* 1 can (6 ounces Can) Tomato Paste
* 1 can (about 400ml Can) Coconut Milk
* 1-½ teaspoon Salt
* 1 Tablespoon Curry Powder
* I Teaspoon Ground Ginger
* 1 Tablespoon Garam Masala (Indian Spice Mix)
* 2 whole Dry Red Chili Peppers (optional For Extra Heat))
* 2 Tablespoons Water
* 1-½ Tablespoon Cornstarch
* 1 bunch Coriander (optional, For Decoration)
1. Place chicken cubes inside the slow cooker.
2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.
3. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!
Wednesday, September 22, 2010
I guess I like to think I enjoy spicier foods than my palate actually enjoys. I used the full amount of suggested curry and peppers, yeah it was definitely a little too hot for my liking. I did really enjoy the hint of coconut though.
Recipe from Proceed with Caution, who was inspired by Check It Out
* 2 1/2 pounds chicken (I used boneless, skinless chicken breasts)
* 1 can coconut milk (I used King Arthur's coconut powder)
* 2 cups chicken broth
* 2-3 teaspoons cayenne pepper (depending on how hot you like your food)
* 2 tablespoons curry powder (again depending on how much you like curry)
* 1 teaspoon garlic powder
* 1 tablespoon sugar
* 1 teaspoon coriander
* salt and pepper to taste
* 1-2 jalapenos, seeded and diced
* juice of 1 lime
* 1/2 cup fresh cilantro, chopped
* 2-4 carrots, peeled and sliced on the bias
* 1 tablespoon butter (optional)
* white or brown rice, for serving
Preheat oven to 375 degrees.
Wash and pat dry the chicken with a paper towel. Pour the chicken broth, coconut milk, and jalapenos in a baking dish then lay the chicken in the broth. Sprinkle with salt and pepper. Then sprinkle the rest of the spices and squeeze the lime all over the chicken and broth. Add the carrots.
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the dish from the oven, carefully remove the foil and mix up the broth mixture so the coconut milk breaks up. Put the baking dish back in the oven uncovered for another 30-45 minutes or until the chicken is fully cooked and very tender.
Once you remove the baking dish from the oven, carefully pour the sauce into a saucepan and add 1 tablespoon butter (optional - I made it without the butter and it was delicious!). Mix using a whisk, bring the sauce to a boil and whisk till smooth and reduced. Taste the sauce to make sure it is spicy enough for your liking. If not, add more cayenne pepper and curry powder. Serve chicken and carrots over rice and add the reduced sauce.
Tuesday, November 3, 2009
Nestie Gracie2762 adapted it from Kraft Foods
3/4 cup dry white wine (I used cooking sherry)
1/4 cup Honey Mustard (I used Ken's Steakhouse)
2 Tbsp. brown sugar
1 lb. kielbasa, cut into thin slices
4 medium potatoes, cut into 3/4-inch cubes (I used 3 cans of sliced new potatoes)
1 large onion, sliced (I probably only used about 1/2)
PREHEAT oven to 400°F. Mix wine, mustard and brown sugar until well blended.
MIX kielbasa, potatoes and onion in roasting pan. Drizzle with wine mixture; toss to coat.
BAKE 50 minutes or until potatoes are tender, stirring occasionally. Garnish with chopped fresh parsley, if desired. I usually put the broiler on for a few minutes at the end to get the kielbasa crisp. It tastes even better leftover!
Thursday, October 29, 2009
I didn't read the recipe before hand, so I started in a large pot....umm...that wasn't large enough, so mid way I had to pour everything into the largest pot I had on hand--what'd I'd call my crab steaming pot if we could actually buy live crabs in Omaha.
Either way, I thought the soup was pretty close to Chili's and definitely worth making again, but perhaps only a 1/3 of the recipe next time. Here's the recipe with my adaptations.
1/2 cup Vegetable oil
1/4 cup Chicken base (I used 1/2 chicken stock)
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic (I grated two cloves instead)
1/2 tsp. Cayenne pepper
2 cups Masa Harina (I used 2 1/2 cups)
4 quarts Water (divided)
2 cups crushed Tomatoes
1 can diced chiles (not in original recipe)
1 lb. processed American cheese, cut in small cube (Velveeta)
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil. Once mixture starts to bubble, continue cooking 2－3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16－20 servings.
Wednesday, August 26, 2009
I found the recipe on sparkpeople.com. I know it's the diet version, but the sauce didn't taste like General Tso at all. As Joe says, "it was so, so." I have vastly improved on my fried rice abilities though =). Overall, I'd give the dish a B, but not for imitating General Tso's. I probably won't be making this again.
Ingredients1 tsp ground ginger
1 tsp red pepper flakes
4 tsp olive oil
2 cloves garlic, minced
2 medium scallions, chopped
4 Tbsp soy sauce, low sodium
3 Tbsp splenda (or sugar)
3 Tbsp corn starch
1 lbs boneless skinless chicken, cut ino bite size cubes
1.5 C chicken broth, low sodium
2 Tbsp vinegar
DirectionsIn a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice.