I'm headed in a food direction my husband frowns upon, but mostly in a teasing way. I was vegetarian for something like seven years, and the last three or so I have been eating meat again. It was a bit of a relief for family and friends--they didn't have to factor my meatless appetite into dinner plans. Ryan was glad to use one pan for cooking together. But it appears my mind and my body want to go back, and there's no denying it. Already, I've reduced myself to just fish and poultry; and I know I'll only miss the Osso Bucco at Staghead (so good) and corned beef and cabbage. I know, when I go back to being vegetarian, I'll miss clam chowder the most.
So, for now, as Ryan requested, I am trying a chicken curry recipe for our dinner.
Chicken Curry Indian Style
- 3 1/2 pounds chicken
- 6 tbsp. natural yogurt
- 2 med. onions, grated
- 1/2 tsp. fresh ginger, grated
- 1 tsp. tumeric powder
- 1/4 tsp. cayenne pepper
- 1 1/2 tbsp. cooking oil
- 1/2 tsp. cumin seeds
- 2 1/2 tsp. salt to taste
- 2 med. potatoes, peeled and halved
1. Take off skin of chicken and cut into pieces. Wash pieces. Now, in a glass bowl, mix chicken with yogurt, onions, ginger, tumeric, cayenne pepper, and oil. Marinate for at least half an hour.
2. Heat oil in saucepan. Fry potatoes until they are golden brown. Set aside. Fry cumin seed in same oil for a minute or so. Pour chicken with marinade into pan. Fry for three to four minutes.
3. Pour contents of saucepan into casserole dish. Place potatoes over the meat, cover it and put into a preheated 300-degree oven and cook for 50-60 minutes. Check for tenderness.
Note: You can omit the potatoes and just cook the chicken. Just add one cup of water and cook over medium heat until tender.
I had mine with a spinach salad with carrots and mushrooms. The curry turned out fine--nothing thrilling and not terrible either. Just an alarming mustard color.
I think I'm going to attempt a new recipe on Wednesdays; it's my day "off," and it's good for me as another one of those finding peace measures--a calming experience working with raw ingredients, getting my hands dirty, trying to work with new things. Curry is tricky, I fully admit. I'd like to work with new vegetables and whatnot on Wednesdays too--things completely new to me. I think this will help remind me of how important it is to make wise decisions for the body, to take care of it as best I can.
If anyone wishes to join me in new recipe Wednesday, I welcome it! Tell me what's new in your kitchen. xo
I'll start a little Flickr set right here.