(no subject)
The other day in town I stopped in to the Bulk Zone, a bulk food store and while browsing, saw that they now carry Garam Masala. So I had to buy some.
Yesterday I thought it would be a good time to cook something with it, being that it was so bloody cold outside.
Well, here was the result, an awesome Chicken Curry that is easy to prepare and tastes so scrumptious. I used more curry powder than the recipe called for, (almost double) and substituted the cream of chicken soup for cream of mushroom soup. I also added a can of sliced mushrooms for more bulk and texture. The result was worth it! I cooked up some Basmati rice to serve with it and also grilled up a batch of Naan bread. I had some boneless, skinless chicken breasts in the freezer, so used them instead of a whole chicken. Worked wonderfully.
I have a cast iron grill pan and lately have been using to make Panini sandwiches. It worked great for making the naan, marking the bread nicely with the grill marks. For sure this recipe will be made again and again. The whole meal was very filling and perfect for a cold winter supper.
Chicken Curry II
Ingredients:
1(2 go 3 lb.) whole chicken, cut into pieces
1 tbsp. garam masala, or enough to coat chicken parts
1 tbsp. garlic powder
2 tbsp. olive oil
2 onions, chopped
1 cup chicken broth
1 (10.75 oz) can condensed cream of chicken soup
4 potatoes, peeled and cubed, (small is best)
4 tbsp. curry powder
salt and pepper to taste
2 oz. golden raisins
Directions:
1. Rub the chicken with the garam masala and garlic powder. In a large saute pan over medium heat, brown chicken in olive oil.
2. Remove chicken to a large pot and saute onions in same oil, until golden. Add to chicken in pot. Cover chicken with broth and simmer until the meat is tender and can be easily picked off the bone. Remove the chicken to cool.
3. Mix the soup into the broth in the pot, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add the golden raisins at this point, if desired. Adjust seasonings and serve.
Naan
Ingredients:
1 tbsp. active dry yeast or 1 (.25 oz.) pkg.
1 cup warm water
1/4 cup white sugar
3 tbsp. milk
1 egg, beaten
2 tsp. salt
4 1/2 cups bread flour
2 tsp. minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of golf balls. Roll into balls, and place on a tray. Cover with a towel, adn allow to rise until double in bulk, about 30 minutes.
3. During the second rising preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 -3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Yesterday I thought it would be a good time to cook something with it, being that it was so bloody cold outside.
Well, here was the result, an awesome Chicken Curry that is easy to prepare and tastes so scrumptious. I used more curry powder than the recipe called for, (almost double) and substituted the cream of chicken soup for cream of mushroom soup. I also added a can of sliced mushrooms for more bulk and texture. The result was worth it! I cooked up some Basmati rice to serve with it and also grilled up a batch of Naan bread. I had some boneless, skinless chicken breasts in the freezer, so used them instead of a whole chicken. Worked wonderfully.
I have a cast iron grill pan and lately have been using to make Panini sandwiches. It worked great for making the naan, marking the bread nicely with the grill marks. For sure this recipe will be made again and again. The whole meal was very filling and perfect for a cold winter supper.
Chicken Curry II
Ingredients:
1(2 go 3 lb.) whole chicken, cut into pieces
1 tbsp. garam masala, or enough to coat chicken parts
1 tbsp. garlic powder
2 tbsp. olive oil
2 onions, chopped
1 cup chicken broth
1 (10.75 oz) can condensed cream of chicken soup
4 potatoes, peeled and cubed, (small is best)
4 tbsp. curry powder
salt and pepper to taste
2 oz. golden raisins
Directions:
1. Rub the chicken with the garam masala and garlic powder. In a large saute pan over medium heat, brown chicken in olive oil.
2. Remove chicken to a large pot and saute onions in same oil, until golden. Add to chicken in pot. Cover chicken with broth and simmer until the meat is tender and can be easily picked off the bone. Remove the chicken to cool.
3. Mix the soup into the broth in the pot, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add the golden raisins at this point, if desired. Adjust seasonings and serve.
Naan
Ingredients:
1 tbsp. active dry yeast or 1 (.25 oz.) pkg.
1 cup warm water
1/4 cup white sugar
3 tbsp. milk
1 egg, beaten
2 tsp. salt
4 1/2 cups bread flour
2 tsp. minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of golf balls. Roll into balls, and place on a tray. Cover with a towel, adn allow to rise until double in bulk, about 30 minutes.
3. During the second rising preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 -3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.