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Apple Time Giveaway  It’s cold in Okieland!! Who would have believed this past summer, as we suffered through 60 some odd days of triple digit temps, that we could ever reach 30 degrees! It’s glorious. The sun is shining, we got a little rain yesterday and the air is clear. Good times! In this cold weather, this wonderful chicken dish is hot, fast and filling. Accompanied by hearty Indian Basmati rice and fried spinach you’ll think you are in Calcutta. Mr. Fix-It loved this dish and ate two helpings. I think you’ll love it too because it is so easy to fix. So here you go: 4 boneless, skinless chicken breasts, cut into cubes or strips 2 tablespoons olive oil 1 small onion chopped 2 cloves garlic minced or 2 tsps garlic paste 1 14.5 oz can crushed tomatoes 2 tablespoons yellow curry powder 1/2 cup coconut milk salt and pepper to taste 3/4 c. flour 1/4 c. cornstarch 1/4 tsp tumeric 1/2 tsp. soda 1 egg 1/4 – 1/2 cup ice water  Pour olive oil into large skillet  Add chicken and cook on medium high until lightly browned but not cooked all the way through. Remove from skillet and set aside.  Add onions to the skillet  And garlic. I have found this wonderful stuff at Walmart. It is in the produce section. There are a variety of organic herbs in paste form. How cool is that? It takes two teaspoons of this garlic paste. Cook until onions are tender and slightly clear  Reintroduce lightly cooked chicken to the skillet with the onion and garlic and add tomatoes. I am using home canned tomatoes here, that I pulsed in the blender for a few seconds. Stir until ingredients are mixed.  Add two tbslps curry powder and stir until curry is mixed throughout. Simmer the mixture for 30 – 40 minutes, stirring occassionally, until thickened and chicken is cooked and tender. Start your rice.  You can find coconut milk at any grocery store. Shake the can and then pour out 1/2 cup. Store the rest in the frig in a refrigerator dish.  Add coconut milk and stir to incorporate. Allow to simmer 10 more minutes, stirring occassionally.  While the curry is cooking, mix flour, corn starch, tumeric and soda in a bowl and add beaten egg. Slowly add 1/4 cup ice water and stir. Add more water as necessary to form a nice, thick batter like pancake batter. Start a skillet or pan of hot oil about 3″ deep and heat to 350º.  Take a handful of fresh spinach and dip the entire handful into the batter.  It’s messy, I know. It doesn’t matter if all of the spinach is covered. The object is to make all the leaves of spinach stick together.  Drop battered clump of spinach into hot oil and fry on one side until browned and then turn. Drain on a rack over a paper towel.  Put rice onto plates and spoon curry over rice. Add spinach and a salad and you are done!  |
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I have only recently started cooking with curry and I LIKE it! Gotta tell you though, I’m not too sure about the fried spinach! LOL!!
Oh, you HAVE to try it!! It goes so well with the curry. I knew about this side dish from an Indian restaurant we have here. The actual recipe calls for chick pea flour and some other things that I would never have in a million years and so I made up my own version. It’s tasty!