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By Rod Cohenour
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This month we feature a really scrumptious recipe dreamed up by my daughter, Melissa, for her version of chicken curry. On the advice of a lady she encountered at Aldi's, Lissa bought a couple jars of Burman's Tikka Masala Curry Sauce. Having never prepared curry before, she decided she wanted to load the dish with our favorite veggies in addition to perfectly seasoned chicken breasts. We very briefly discussed what veggies would be good, then Lissa began prepping the meal.
I can only tell you the result was one of the most
divinely flavored meals in my memory! Warning: the Burman's Tikka Masala
Curry Sauce CAN be quite expensive although what she bought at Aldi's
was reasonable. (Hope they don't succumb to the import costs currently
impacting groceries and everything else!)
Before serving, Lissa had her daughter, Erin, prepare
white steamed rice. I was amazed to discover Erin prepared her perfectly
cooked, tender, fluffy, FLAVORFUL steamed rice ... In the microwave!
I've asked Erin to contribute her tips as well.
For me, personally, a repeat dish prepared by Lissa
(and Erin) cannot be delivered soon enough! Try this, you should
absolutely love the results of your labor.
Bon appetit~!
Lissa's Indian Chicken Curry
(Serves 9 or 10)
Ingredients:
- *5 lbs boneless skinless chicken breasts (seasoned as shown below)
- *Large 60 oz pkg. California Blend veggies (broccoli, cauliflower, carrots)
- *3 lg. Bell peppers, cut in 1/2" chunks
- *Lg. Purple Onion, cut in same 1/2" chunks
- *Jar (15 oz.) Burman's Tikka Masala Curry Sauce
- *Olive oil to toss veggies in before pan roasting in oven (Choose a brand whose flavor you enjoy)
- *Badia Complete Seasoning, made up of the following herbs and
spices (combine the following to make your own, per manufacturer notes,
no quantities shown):
- -Dried Minced Garlic
- -Dried Minced Onion
- -Ground Cumin
- -Ground Coriander
- -Ground Black Pepper
- -Dried Oregano
- -Salt (omit if desired)
- * 3 Tbsp. Parsley leaves.
- * 1 bunch fresh cilantro. Rinse and place on paper towels to
dry. Save a few nice twigs of cilantro for garnishing plates. Strip
leaves after drying, remove from stems. Chop leaves and wrap in
moistened paper towel to retain freshness until use.
- *Instant rice prepared in microwave as shown below:
Instructions:
- 1. Prepare the baking sheet(s) for roasting the veggies and
chicken. Sprinkle clean, dry pan(s) with Olive oil and spice mixture.
- 2. Season the chicken:
- Combine Olive oil with the Curry Sauce and stir.
- Rinse and pat dry chicken and place on large cookie sheet or
broiler pan. You want a shallow pan with a raised edge so everything
cooks evenly.
- Dribble on olive oil-curry sauce mixture, covering all sides of
chicken. Sprinkle seasoning on all sides of the chicken before
roasting.
- 3. Season the veggies:
- Rinse contents of California Blend bag and drain well. Toss fresh
veggies and drained California Blend and layer on cookie sheet.
- Sprinkle with olive oil-curry blend and Seasoning mix. Using
clean hands (your very best cooking tools), toss and stir veggies until
evenly seasoned. The olive oil marinade is seasoned with dashes of the
seasoning and the curry sauce combined on both veggies and chicken. Use
one jar because you don't drench the marinade you cover all chicken
pieces and veggies evenly.
- 4. Roast chicken and veggies on baking sheet(s) on middle shelf
of the oven and roast on separate sides or in separate pans in the oven
at 350° F until beautifully done.
- While roasting, turn the chicken and veggies 2-3 times for even
doneness, until chicken is perfectly done and veggies are lightly
browned and crispy tender.
- (NOTE: Lissa chose to use far less of the curry sauce than one
typically is served in an Indian restaurant. There the entire dish is
literally swimming in a thick, rich sauce, like Southerners serve ground
beef in white milk gravy. Lissa's dish was served with just a hint of
the delicious sauce, and delivered a fragrant, gentle flavor of exotic
sweet and spicy ground spices.)
- 5. While roasting, prepare a box of Instant Rice: (Recipe provided separately below.)
- 6. Serve over a bowl of Erin's Tender Steamed White Rice and prepare to luxuriate in the divine dish!
This dish is wonderful on its own, but you may choose to offer it
with traditional Naan (Indian bread) or Pita or even offer warmed flour
tortillas, and offer a variety of typical optional curry garnishes,
such as:
- *Toasted cashews, mango chutney, toasted slivered almonds,
roasted peanuts, plumped raisins or currants, crystallized ginger
(although this has a slightly sweet flavor it can be spicy Hot!), fresh
cilantro leaves, fresh mint leaves, lemon zest (or slices!), avocado
slices, chopped green onions, or even pineapple chunks or tidbits.
However you choose to serve Lissa's Indian Chicken Curry, you and your guests are in for a treat.
Erin's Tender Steamed White Rice
Ingredients:
- * 5 cups rice from box of Instant White Rice.
- * 2 cups chicken broth
- * 4 cups water
- * 2 Tbsp. butter or oleomargarine
- * 2 Tbsp. Parsley flakes
- * 1 Tbsp. freshly chopped cilantro leaves
Instructions:
PREPARE RICE IN MICROWAVE OR ON STOVETOP ACCORDING TO PACKAGE INSTRUCTIONS; (HOWEVER, THIS IS HOW ERIN PREPARED HERS)
Mix all ingredients in microwave safe bowl, suggest one that is about 4 qt. capacity. It should be large enough to hold the ingredients with a couple inches room. You will need a cover for the dish as well.Microwave about 5 minutes or until liquids come to a boil.
Turn off microwave. Set dish COVERED aside until all the liquid has been absorbed.
Fluff rice thoroughly with a fork. It should be fully cooked, tender and not clump together or reveal remaining liquid.
(* MEC NOTE: This dish might be enhanced by use of instant Jasmine rice. Most curry dishes recommend Basmati. )
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