Coconut Curry Chicken

 

In today’s economy, I have learned to do two things. First of all, I never waste any food if I can help it. Second, I only order in once a month, so if I get a hankering for some sort of ethnic cuisine, and I’ve already ordered in for that month, I have to make it myself. 

 

This recipe solved both of those problems. I decided to clean out my fridge, and in the doing, found some cilantro in the back of the vegetable crisper that needed using TODAY. Second, I really wanted to order in Indian food, but having already ordered in earlier this month from the local diner, I instead decided to try this recipe that I had downloaded to my Copy Me That app some time ago. It’s from the Damn Delicious website where I have never gone wrong with any of her recipes, and this one is no different. I started my rice first thing, and then kept feeding my pan ingredients as they were called for, and dinner was on the table, and a hearty one at that, in around 30 minutes. Next time I’m going to throw in a minced hot pepper because I could’ve used a bit of heat here, but you do you.

Coconut Curry Chicken

As seen on Damn Delicious

 1 c. basmati rice

1½ lbs. boneless, skinless chicken thighs, cut into 1” chunks

Kosher salt and freshly ground black pepper, to taste

1½ T. olive oil

1 medium Melissa’s shallot, diced

3 T. tomato paste

3 T. red curry paste

3 cloves Melissa’s garlic, minced

1 T. freshly grated Melissa’s ginger

1 12-oz. can unsweetened coconut milk

½ c. chicken stock

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

3 T. chopped fresh cilantro leaves

1 T. chopped fresh Thai basil leaves

1 T. freshly squeezed lime juice

 Prepare rice according to package instructions; set aside.

Season chicken with 1 teaspoon salt and ½ teaspoon pepper.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.

 Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.

 Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.

 Stir in bell peppers until softened, about 5-8 minutes.

Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.

Serve warm over rice.

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Mediterranean Pilaf

Despite its well-worn, splattered, and tattered appearance, one of my favorite cookbooks is Marlene Sorosky’s Cookery for Entertaining, first published in 1979, and one that I purchased shortly thereafter. What I didn’t know until I married Jim, in 1995, was that he did the same thing. Both of our copies were equally annotated, and we liked many of the same recipes. One of those recipes is this one for Mediterranean Pilaf, as flavorful as it is versatile. It’s featured in the cookbook with shish kebab, and it goes very well with that, but it is also a tasty and colorful side with ribs, chicken, pork chops, and ham. It takes well to being turned into a salad; chicken and vegetables stirred in turn this into a wonderful main dish meal.

This is a recipe that you are going to want to keep close at hand in your permanent repertoire. I can’t tell you how many times I have turned to this when I was looking for something a little extra special by way of a side dish. I have adapted it slightly from the original, for ease of preparation.

Mediterranean Pilaf
Adapted from Cookery for Entertaining

3 cups chicken broth
1½ cups uncooked basmati rice
2 tablespoons vegetable oil
2 tablespoons butter
 ½ cup seedless golden raisins
½ teaspoon turmeric
½ teaspoon curry powder
1½ tablespoons soy sauce

Place all ingredients into a 1-quart sauce pan. Bring mixture to a boil, cover and cook over low heat 20 minutes or until all liquid is absorbed and rice is tender. Makes 8 servings.

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Cilantro Rice is another of my favorites, and equally versatile.

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Cilantro Rice

I have an ancient (and by ancient I mean from the 70s) 1-quart Revereware saucepan that I refer to as my "special rice-cooking pan." The reason being is that this pan yields perfectly cooked rice every single time. Because I spray the inside of the pan lightly with Pam, rice never sticks. It fluffs beautifully with a fork, and every last grain comes out of the pan like a dream. It only yields two servings, in a pinch, perhaps three, which is pretty much all that my husband and I, and now I, ever needed.

Rice is so easy to make (and easy to customize to whatever main dish that you happen to be serving through the addition of herbs, seasonings, or diced vegetables) that I find myself making it all of the time. The other day when I was trying a new recipe for Cuban Pork (You are going to love this one, be sure to come back tomorrow!) I decided cilantro rice would be the perfect accompaniment. I did a little bit of experimenting, and came up with this recipe. It's pretty much the standard for making cilantro rice, but feel free to have a heavy hand with the cilantro if you love it as much as I do. As long as your liquid-to-rice ratio stays the same, you can pretty much toss in anything additional that pleases you.

Cilantro Rice

1/2 cup basmati rice, rinsed and drained
1 cup chicken stock
1 Tablespoon butter
Pinch of salt
1-1/2 teaspoons fresh lime juice
1/4 -1/3 cup chopped fresh cilantro

Place rice, stock, butter, and salt into small saucepan. (I spray mine with Pam to prevent sticking.) Bring to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 17 minutes. Stir the lime juice and cilantro into the cooked rice just before serving. If you love cilantro like I do, feel free to add even more!

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This post is linked to:

Full Plate Thursday

Grace at Home
Foodie Friday & Everything Else
Share Your Style
Simple Saturday Blog Hop

Basmati Rice Pudding with Vanilla Bean

Is there anything more comforting than pudding?  I ask you.  Isn’t this the hunker down, get cozy time of the year?  With the weather getting cooler (and, after our scorching summer, even 80s are welcome) it's time for serious baking, soup and stew making, along with warm custards and puddings for dessert.

Today we’re going to talk pudding, the most comforting of which has to be rice pudding.  Now I know there are tapioca aficionados out there, but there is just something about those spongy little balls that makes my hair stand on end, but I digress.

This soothing dessert is fragrant and flavorful.  It can be made a day ahead and warmed in the microwave for about 45 seconds per serving to return it to its delicious creaminess.  As this was a component of yet another meal delivered to my dad, I used small canning jars for easy transport, plus, it’s just so darned cute!

Basmati Rice Pudding with Vanilla Bean

2-1/2 cups whole milk

½ cup coconut milk

1 cup heavy cream

1/3 cup granulated sugar

2/3 cup basmati rice

¼ teaspoon ground cardamom

Pinch of cinnamon

¼ teaspoon orange zest

1/8 teaspoon salt

1/2 Melissa's vanilla bean, split lengthwise

1 teaspoon butter

Melissa’s Canela Cinnamon sticks*, for garnish (optional)

In a large saucepan, combine milk, coconut milk, cream, sugar, rice, cardamom, cinnamon, zest and salt.  Bring to a boil over medium-high heat, stirring frequently.  Be sure to keep a close watch on your mixture as it can boil over very quickly.  Reduce heat.  Scrape seeds from vanilla bean and add the seeds and bean to the mixture.  Simmer over medium-low heat, stirring occasionally, until rice is tender and mixture is thick and creamy, approximately 50 minutes.  Remove vanilla bean.  Stir in butter.

Divide pudding among four small serving dishes and garnish with chopped almonds, a sprinkle of cinnamon and a cinnamon stick.

*If you use cinnamon sticks with any regularity these are the ones that you want to buy.  This is REAL cinnamon from Sri Lanka, not the Chinese variety sold under different names.  My family is always worth the very best, and I’m sure yours is as well.

This post is linked to:

Sunday Sweeties

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Sweets for a Saturday