Wednesday, January 10, 2018

Chicken Curry ala Mark Bittman from author @DarylWoodGerber



From Daryl:


So after Libby mentioned that I could add Indian spices to my butternut squash recipe, I had a craving for curry. I haven’t made curry in years and I didn’t have a recipe, so I went through my vast array of cookbooks and landed on a recipe by Mark Bittman,  How To Cook Everything The Basics.

He wrote down the “basics” for lamb curry and then as a side note offered the possibilities of making a chicken curry.

Well, I’ve got to tell you, it was a hit with me! I tweaked, as I always do, and I made my portion for 2 not 4, so it’s not exactly what is in the cookbook itself.

It’s entirely gluten-free, if you can eat curry spice.  I omitted the garlic from the recipe as garlic has not been my friend lately. Sigh. Love garlic; it hates me. But it you can tolerate it, add it.

And I did two versions; one with the yogurt and one without, which means, yes, I had dinner for 2 nights! Yum!


Chicken Curry
Serves 2

1 tablespoon canola oil
1 pound boneless, skinless chicken, cut into 2” inch pieces. I used my kitchen scissors.
Salt and ground black pepper
1/2 sweet onion, chopped fine
1/2 tablespoon minced garlic * if you can tolerate it
1/2 tablespoon minced fresh ginger * more if you like
1 tablespoon curry powder
1 cup chicken broth (more if needed)
2 carrots, peeled and cut in 1” chunks
1/2 cup frozen peas
1/2 cup Greek plain yogurt (* take note of the 2 versions below!)

White rice, cooked according to directions

Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken and sprinkle with salt and pepper. Cook, adjusting the heat, and turning the pieces as needed so the meat doesn’t burn, until it’s nicely browned on all sides, about 8-10 minutes.

Meanwhile cut the onion, garlic, ginger, and carrots and measure the peas.

Pour off the fat from the pot (I didn’t have any) and turn the heat down to medium. Add the onion, sprinkle with a little more salt and pepper, and cook, stirring occasionally, until the onions begin to soften, about 3 to 5 minutes. Add the garlic (if you can tolerate it), ginger, and curry powder. Stir constantly about 1 minute.

Stir in the stock, scraping up any bits from the bottom of the pot.  The liquid should come about halfway up the side of the meat. If it doesn’t, add more liquid. Raise the heat and bring to a boil. Then lower it so that the mixture barely bubbles (simmer). Cover and cook, stirring every 15 minutes and adding liquid if necessary, until the meat slides off of a fork (about 30-45 minutes).

If the curry looks too watery, remove the lid and raise the heat.  If it looks too dry, add a little more stock.  Remove from the heat.

Note: 2 versions -  1) Stir in the yogurt or 2) Don’t add yogurt at all.  Both are tasty!!

Serve over white rice.










This is made without yogurt and I loved it! 

Version 2 with yogurt - a little "creamier" I LIKED BOTH


This is made with yogurt and is slightly creamier. Loved this version, too.

Here's a bit about my latest book:


Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

Savor the mystery!

*
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A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.







10 comments:

  1. Curry would certainly warm your insides up! It's mild here (50s to 60s) right now but it will be cooling down again in a day or two.

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    1. PAT, definitely warms up the insides. :) ~ Daryl

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  2. My husband says I'm famous now since you mentioned me!
    This sounds quite lovely and could be adapted to several different proteins (lamb, beef, fish, tofu). And wonderfully warming.
    We had a lentil vegetable curry last night.

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    Replies
    1. Libby, you are a star! Thanks for all your suggestions. Daryl

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  3. Looks and sounds lovely, Daryl. Bittman's book belongs on every cook's shelf.

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    Replies
    1. Leslie, I agree. It really helped my son and his spouse. :) ~ Daryl

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  4. This sounds great! Love the spice combination. I fell in love with Bittman's recipe for Shrimp with Saffron--it's become a household staple, both because it tastes good and it's super easy to make. Hope this one works as well.

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    Replies
    1. Sheila, I am not a saffron person. Got very sick as a girl having paella. Ooof! But Bittman's almost anything else? Yes. ~ Daryl

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  5. Love curry! I never thought of using my kitchen shears to cut up chicken breasts! Genius! I'm going to try that next time.

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    Replies
    1. Peg, chicken and other meats can be so squiggly. Hard to get them with a knife, even a serrated knife. So I use shears, and it's like magic! ~ Daryl

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