rivers_bend (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rivers_bend) wrote2011-01-28 09:22 am
rivers_bend) wrote2011-01-28 09:22 am
Indian inspired chicken
I finally got a chance to actually cook something on my day off Wednesday, but as I didn't really follow any recipe I wanted to put it here for future reference, and also in case any one else wants to try it :D
I cut up a knob of ginger, about 3cmX6cm and put it in the mini-food processer with the juice of a small lemon. I might try lime next time. When it was finely chopped I put that into a large bowl with 2 teaspoons of ground toasted cumin, 1 teaspoon ground cinnamon, salt to taste, a pinch of cyanne (I don't like spicy), and a good lashing of black pepper. Into that I stirred a cup of whole-fat plain greek yogurt.
I had one of those costco foster farms packs of chicken tenders cut into bite-sized pieces. maybe a pound? of chicken breast meat. sauce could have coped with more.
I marinated the chicken in the above for about an hour, and then fried in a pan until it went translucent (white instead of pink on the surface). Then I added one, one-cup's worth sachet of chicken stock but mixed with two cups of hot water and a small can of tomato paste, about 3/4 teaspoon curry powder, the rest of the chicken marinade, and four cardamom seeds, turning the heat down to low. I completely forgot to add the garlic, and though it was good without, I think I will try some next time.
Cooked for about 10-12 minutes, and served over brown rice with a piece of naan bread. SO. GOOD. It's kind of a mash-up of chicken tikka masala, butter chicken, and what I had to hand. it was great for lunch yesterday, too.
Shopping list:
ginger
lemon or lime
cumin
cinnamon
salt and pepper
cyanne
whole-fat greek yogurt
chicken
stock
tomato paste
curry powder
cardamom seeds
garlic
I cut up a knob of ginger, about 3cmX6cm and put it in the mini-food processer with the juice of a small lemon. I might try lime next time. When it was finely chopped I put that into a large bowl with 2 teaspoons of ground toasted cumin, 1 teaspoon ground cinnamon, salt to taste, a pinch of cyanne (I don't like spicy), and a good lashing of black pepper. Into that I stirred a cup of whole-fat plain greek yogurt.
I had one of those costco foster farms packs of chicken tenders cut into bite-sized pieces. maybe a pound? of chicken breast meat. sauce could have coped with more.
I marinated the chicken in the above for about an hour, and then fried in a pan until it went translucent (white instead of pink on the surface). Then I added one, one-cup's worth sachet of chicken stock but mixed with two cups of hot water and a small can of tomato paste, about 3/4 teaspoon curry powder, the rest of the chicken marinade, and four cardamom seeds, turning the heat down to low. I completely forgot to add the garlic, and though it was good without, I think I will try some next time.
Cooked for about 10-12 minutes, and served over brown rice with a piece of naan bread. SO. GOOD. It's kind of a mash-up of chicken tikka masala, butter chicken, and what I had to hand. it was great for lunch yesterday, too.
Shopping list:
ginger
lemon or lime
cumin
cinnamon
salt and pepper
cyanne
whole-fat greek yogurt
chicken
stock
tomato paste
curry powder
cardamom seeds
garlic