Wednesday, November 9, 2011

What's for Dinner?

My daughter is a very picky eater.  If you remember the movie, "When Harry Met Sally" and the scene where Meg Ryan is ordering her salad, but everything is done just so, and things are "on the side" - well, that's my daughter.  Everything must be done just the way she wants it, and she WON'T eat vegetables.  Except for broccoli and corn, which is another story.

So, mealtimes at our house are accompanied by grumbling and whining.  Usually.  Except for days like yesterday.  I made one of the girl's favorites - curried chicken and rice.  Yum.  With peas.  (ha - I had to get a veggie in there somehow)

I've been making a variation of this dish for years, since I lived across the street from a very sweet woman who introduced me to the power of curry.  I like to use sweet curry powder from Penzey's, because it's good and fresh, with a bit of a citrusy bite.  Not hot, and the kids love it.

How to:
Make a pot of rice (1 1/2 cups rice, 1/2 tsp butter or olive oil, 3 cups water.  Bring to a boil, turn on low, cover and cook for 20 minutes - don't open the pot until it's done)

Cut up 3 chicken breasts (small package, about 1 1/2 to 2 lbs) into cubes.
Add 2 tbsp butter (real butter) into a pan (I use a wok-style pan) , turn on medium heat and melt butter.
Add 1/2 tsp cumin
Add 2 tsp (plus a little, depending upon how much chicken you have) Sweet Curry powder.
Let the spices cook in the butter for a minute or two to bring out the flavor.
Add the chicken cubes.  Cook, stirring occasionally until all pieces are done through, aobut 5-10 minutes.
Add 1-2 tsp soy sauce to a half cup of water.  Stir 2 tsp cornstarch into this.  Pour into pan, stirring to keep the sauce from becoming lumpy.
Serve over the rice.
With peas.  (ha)

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