Prog Chefs Unite!!!

Nothing planned as of yet. Just hanging with the wife and kid. I usually plan the weeks meals on Saturday, so it'll be a game time decision.

Tonight it was chicken and sausage mac and cheese.

E

Angelo wrote: I made chicken curry yesterday, with fresh naan bread. I made that quite often, but yesterday it turned out just perfect - better than ever.Right now I'm enjoying the smells of onion soup that my wife is making.

Angelo, I will name my second child after you if you share your chicken curry recipe with me. I always say that when I get to Heaven, I hope it smells of curry. I freakin' love the stuff.

I may even make it tomorrow.

E

E-Dub wrote: Angelo wrote: I made chicken curry yesterday, with fresh naan bread. I made that quite often, but yesterday it turned out just perfect - better than ever.Right now I'm enjoying the smells of onion soup that my wife is making. Angelo, I will name my second child after you if you share your chicken curry recipe with me. I always say that when I get to Heaven, I hope it smells of curry. I freakin' love the stuff. I may even make it tomorrow. E

Oh, I'll share the recipe, but only if you withdraw that proposal for child abuse

Here's the recipe for approximately 2 adults and 2 children (or 3 adults), except for the naan bread, I got that from the Indian store and they only sell the bread, not the recipe:

Ingredients (if you do all cutting etc. before turning on the heat it's finished in 15-20 minutes):
koriander seeds (large teaspoon spoonful)
mustard seeds (slightly smaller amount than the koriander seeds)
3 large or 4 medium sized onions - very finely chopped (I always run them through the food processor)
3 green chili peppers, cut lengthwise andseeded, then cut into 1 cm wide strips
1 tomato (finely chopped, like the onions)
400 ml of coconut cream
2-3 table spoons of garam massala (curry powder)
2 teaspoons of kurkuma (yellow colorant, I keep forgetting the English name)
a handful of chopped koriander leaves

300 grams of chicken breast (cut into 1.5 cm wide strips)
2 teaspoons of cayenne pepper

Heat oil in a (stewing)pan with a thick bottom. Put in the koriander and mustard seeds. Once the seeds start popping, add the onions and heat for 2-3 minutes while stirring. Add the chili peppers, stir for another minute. Stir in the garam masala and the kurkuma, and let cook on moderate heat.
Meanwhile, heat oil in a frying pan and lightly powder the chicken strips with cayenne pepper. Put them in the frying pan until they start to brown (it's ok if they are still a bit raw the middle).
While chicken is browning add the coconut cream to the onions and spices, and after that add the tomato to the mix. Add the browned chicken and let cook for another 5-10 minutes, giving it an occasional stir to prevent sticking. Add the koriander leaves before serving (stir them into the sauce).

Serve with white rice or warm naan bread - goes well with cold bear or some cool white wine.

If I need a bit more, e.g. because we have an extra adult, I sometimes put in 100 grams of sugar snaps together with the chicken.
On occasion, I replace the chicken with some chunks of firm white fish for a fish curry.

Enjoy!!!


Edited by Angelo - April 07 2007 at 12:14

Ghost Rider wrote: I haven't made curry in years, but I remember that in the past I used to make some mean vegetable curry. However, today I'm quite busy with traditional Italian stuff - used those polenta leftovers and baked them in the oven with tomato sauce and goat cheese, then sautéed a nice batch of Roman zucchini (thin and light green, with flowers attached) for lunch. They're so good they don't need anything that a little oil for the sautéing, salt and pepper. Now I'm off to make pastiera - must cook the wheat berries in milk with various flavourings (orange and lemon rind, and a piece of cinnamon stick). The artichokes are ready, and in the fridge I've a rather sizeable shoulder of spring lamb ready to be roasted tomorrow!

Thanks a ton, Angelo. I've already done the shopping for the week, but I know what I'm making next Sunday.

Tonight I'm making baked spaghetti with garlic bread. Got 'er in the oven right now.

E

Happy Easter to you and all others here, Micky. I think I have an idea of what your nose is going through ;-)

Our Easter lunch was wonderful: the pasta was great (I'll give you the recipe next time), the lamb roasted to perfection, the cake was better than it would have been if bought in a pastry shop. The only disappointment were the artichokes, though not because of my cooking: the outer leaves were tough and the hearts were quite thorny. Unfortunately, it's very difficult to check when you buy them raw, so I suppose I shouldn't complain too much. However, my better half loved them (they did taste good at least)... Now we're both feeling a little sleepy, as well as tipsy after having drunk three different kinds of wine (Italian sparkling wine before lunch, Chianti with the main meal, and a marvellous Passito di Pantelleria with the cake).

Angelo:  fantastic sounding curry recipe, I've copied and saved it off.

BTW, the English word for kurkuma is turmeric.

Anybody ever have breakfast for dinner? We just had bacon, eggs, hash browns and toast. Some of my favorite dinners are breakfast items.

E

The hash browns were frozen; but, there's this organic brand called Alexa that we've been getting lately and it really tastes fresh. They also make oven fries that are to die for.

The good thing is they're lower in fat and have no partially hydrogenated oils.

E

Thinking about taking my girls out to dinner tonight. It's unseasonably cold here in America's midwest, so I'll probably make a huge batch of chili one last time before the weather turns warm.

I do admit to making a killer batch of chili. Even won first place at a chili cook off at my previous agency. Key ingredients are brown sugar and red wine.

E