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chicken and sweet potato curry: semi-improvisational
For dinner tonight, I I turned some leftover roast chicken from last night's dinner, and some leftover pieces of roast sweet potato from Saturday's dinner, into a really good sweet potato and chicken curry. I've made leftover-chicken curry with this approximate method plenty of times, but the sweet potato was new, and definitely an improvement.
I started Duolingo German a couple of weeks ago, and one of the early example sentences is "the food is delicious" ("Das essen ist lecker"), and I was reminded of that while we were eating.
Method: Cook some rice while doing the rest of this. I set a 20-minute timer for the rice, stirred frequently, and added extra water as needed.
I measured the rice, and the chicken broth, and eyeballed everything else.
Cut up (or get someone else to cut up) an onion, a bunch of leftover chicken, and some Granny Smith apple. Mix up some spices and a large spoonful of flour: this time I used garam masala, Penzey's Singapore seasoning, powdered ginger, and a little turmeric. This gets me the flavor profile of curry, and a little heat (from ginger and black pepper) without being more capsaicin than I can handle.
Heat some oil in a pan with a cover. Saute the pieces of onion for a few minutes over a medium-low light, then add the apple. Cook that for a minute, sprinkle the spices and flour over the apple and onion, and cook a little longer.
Pour in 12 ounces of chicken broth (we use Better than Bouillion), stir, cover, and reduce the heat.
When the rice was close to being done, I added the sweet potato to the pan, stirred it into the mixture, and covered it again. I gave that a few minutes, then removed the cover from the pan, and stirred in the chicken and some lemon juice. Cooked that for a minute or two, just to warm the chicken. Then I added 4 or 5 tablespoons of canned coconut milk, stirred well, cooked another minute (the recipe I started with, ages ago, has "reheat but not to boil" at this step.
Finally, I put some rice on each plate, spooned the curry over it, and we ate it.
This worked well, and I will probably do it again, if we have leftover chicken and sweet potatoes. If I had leftover roast potatoes, I'd use more apple.
Inevitably, the canned coconut milk had separated before we opened the can, but![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cattitude and adrian_turtle mixed it sufficiently, and then Cattitude handed me a small bowl of coconut milk.
This is the relatively thick coconut milk sold as an ingredient for Thai cooking, not the thin coconut milk sold as a drink.
I started Duolingo German a couple of weeks ago, and one of the early example sentences is "the food is delicious" ("Das essen ist lecker"), and I was reminded of that while we were eating.
Method: Cook some rice while doing the rest of this. I set a 20-minute timer for the rice, stirred frequently, and added extra water as needed.
I measured the rice, and the chicken broth, and eyeballed everything else.
Cut up (or get someone else to cut up) an onion, a bunch of leftover chicken, and some Granny Smith apple. Mix up some spices and a large spoonful of flour: this time I used garam masala, Penzey's Singapore seasoning, powdered ginger, and a little turmeric. This gets me the flavor profile of curry, and a little heat (from ginger and black pepper) without being more capsaicin than I can handle.
Heat some oil in a pan with a cover. Saute the pieces of onion for a few minutes over a medium-low light, then add the apple. Cook that for a minute, sprinkle the spices and flour over the apple and onion, and cook a little longer.
Pour in 12 ounces of chicken broth (we use Better than Bouillion), stir, cover, and reduce the heat.
When the rice was close to being done, I added the sweet potato to the pan, stirred it into the mixture, and covered it again. I gave that a few minutes, then removed the cover from the pan, and stirred in the chicken and some lemon juice. Cooked that for a minute or two, just to warm the chicken. Then I added 4 or 5 tablespoons of canned coconut milk, stirred well, cooked another minute (the recipe I started with, ages ago, has "reheat but not to boil" at this step.
Finally, I put some rice on each plate, spooned the curry over it, and we ate it.
This worked well, and I will probably do it again, if we have leftover chicken and sweet potatoes. If I had leftover roast potatoes, I'd use more apple.
Inevitably, the canned coconut milk had separated before we opened the can, but
cattitude and adrian_turtle mixed it sufficiently, and then Cattitude handed me a small bowl of coconut milk.This is the relatively thick coconut milk sold as an ingredient for Thai cooking, not the thin coconut milk sold as a drink.
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*chick peas/garbanzos or white beans, and add them partway through simmering the onions in the liquid, so they'd pick up the flavors as well as warming up
*mushrooms, also added partway through, would probably be tasty if not a source of protein by themselves (I haven't tried this because
*add soft tofu about when I added the chicken, or firm tofu earlier in the cooking. If I had leftover baked tofu, I'd probably add it late in the cooking, like the chicken.
If you want a vegetarian but not necessarily vegan alternative, you can use cream or (full-fat) cow's milk instead of canned coconut milk, for a bit less hassle.
The recipe I started with, many years ago, was for a shrimp curry. The instructions for that were to simmer the sauce for 20 minutes, then add raw shrimp, simmer until the shrimp was cooked through, then add cream or milk.
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Sweetheart's solution for the inevitable separation is to shake the can vigorously before opening it.