Tuesday, November 8, 2011

[Recipe Monday] Chicken Curry

Lucky for everyone I'm exhausted and dodging the last bit of crafting madness before tomorrow and I'm covered in wool fiber and smell like a wet sheep along with an assortment of essential oils.  Yes!  It's totally as awesome as it sounds.

So here is a recipe I've made because it's cheap and doesn't require much work.  Also, I've discovered that orzo is an awesome substitute for rice because it only takes 8 minutes to make, you can't fuck it up (unlike rice) and it's the same size and tastes close enough for me.  Jow is a princess and won't eat instant rice and rice is something I consistently fuck up so this has been our compromise.  Also rice takes way too long.  Way too long.  This can be described as "Indian-ish" at best.

Chicken Curry 
1 packet of chicken thighs (remove skin)
1 can of tomato paste
1 tablespoon fresh ginger (or powder, I don't care)
1 teaspoon ground cumin
1 medium onion, chopped
1 can of chickpeas, drained and rinsed
1 tablespoon curry
1 tablespoon chunky chaat
2 tablespoons butter or ghee
Splash of lemon juice
1 cup non fat greek yogurt
1/2 box orzo cooked according to box directions and drained
Salt and pepper to taste

Dump everything in the crockpot except the yogurt and the orzo.  Cook on low for 6 hours.  Fish out the bones if you like your guests or housemates.  Add the yogurt and stir.  Add the orzo and stir.  Fin!


petoskystone said...

i don't eat instant rice, either, or instant oatmeal. if i wanted something with the taste & consistency of baby food, i would buy a jar. orzo sounds interesting. (i use a rice cooker, btw, takes the guesswork out of cooking time)

Anonymous said...

Delish sounding nosh. I'm looking forward to trying it!

In case this helps with the rice, here's a method that works for me:

Dump 1 cup of white rice (any kind other than sushi rice) into a medium saucepan. Add 1-3/4 cups of water.

Put on high heat on top of stove. Watch until it comes to a boil (won't take long at all). Stir, turn down the heat as low as it will go. Count to 10, then cover with a lid (or plate, or something that covers the top of the rice).

Check the rice in about 8-10 minutes, or when you start smelling it. If it has little holes/pock marks in it, and little to no steam is rising, it's done. If you're not sure, use a fork or spoon to move the rice so you can see the bottom of the pan. No more water? It's done.

Turn it off and leave it covered another 5 minutes for perfection.

Hope this helps!

RevAllyson said...

I like to mix orzo and rice together, actually, for a very nice flavor and texture. I also like to cook my rice (or orzo) with broth to add flavor. :) I like coconut curry flavors (it's more mild than the red curries) and so I tend to skip the yogurt and add enough coconut milk to make a nice thick sauce. ;)

Deborah Castellano said...

@ petoskystone - I don't know if it's the rice cooker I owned or I just did it wrong but I still got burnt rice with it.

@ used key - That's Jow's method, I just get impatient because I'm used to pasta cooking so fast. :)

@ Allyson - I've never mixed the rice/orzo, I may need to try that! I do coconut curry sometimes too, yum!

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