#tumeric chicken

[mothtowers]

testing out the new rice cooker

[nourishcolourbites]

Chicken Curry ✨

Made with curry powder, vegetables and served with rice.

Love 🤍

IG: NourishColourBites

[awkwardnerdylesbian]

Share pictures of your chickens

not home yet but i have these of a month ago because my mom wanted to see the roosters

[lunasilvis]

Some superb Indian butter chicken I made tonight, comfort food lvl 100 🍛🧡

[radioactive-earthshine]

Someone cursed my curry, I've never had a curry go wrong. Chicken. Woody. Turmeric. Bitter. Coconut. Not coconutty.

[thrill-seeker-vn]

do y'all have any foods you like to eat while having a cold? I'm #ill rn so I have to figure something out LMAOOOO

[askwhatsforlunch]

Chicken and Butternut Lentil Dahl

Spicy and comforting on a wet and grey day, this vibrant Chicken and Butternut Lentil Dahl will warm you up as you come home from a walk or a potter in the garden under a light drizzle!

Ingredients (serves 2):

2 tablespoons ghee

1/2 large onion

1/2 red Bell Pepper

2 teaspoons Garam Masala

1 teaspoon ground tumeric

1/2 teaspoon cumin seeds

1 large garlic clove, minced

¾ teaspoon Red Chili Flakes 

2 heaped teaspoons Ginger Paste

4 chicken drumsticks

1 thick slice of a lare butternut squash

1/3 cup split red lentils

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup coconut milk

2 cups water

Melt ghee in a large pot or Dutch oven, over medium heat.

Peel and thinly slice onion. Add to the Dutch oven, and cook, stirring often until softened, about 3 minutes.

Seed and chop Bell Pepper. Increase heat to medium-high, and stir chopped Bell Pepper into the Dutch oven. Cook, a couple of minutes.

Add Garam Masala, ground tumeric and cumin seeds, and fry, one minute more.

Stir in garlic and Red Chili Flakes. Cook, another minute. Then, stir in Ginger Paste.

Add chicken drumsticks, and cook, to brown on all sides.

Peel and cube butternut squash. Add to the Dutch oven, along with red lentils, stirring well to coat in ghee and spices. Season with coarse sea salt and black pepper.

Then, stir in coconut milk and water. Bring to the boil.

Once boiling, reduce heat to medium-low, cover with the lid, and simmer, 25 minutes.

Serve Chicken and Butternut Lentil Dahl hot, with Paratha.

[mylunchisatvdinner]

Spicier than I was expecting it to be.

[sleepymccoy]

This is also a bit of a culture query, cos these are all in my house so I genuinely cook with these all (except chicken salt, that's been in my cupboard for ages)

But I'm not from the USA and most people here are, so I wonder if that's similar! Maybe your cupboard is identical to mine. Maybe we use the same stuff but call it something else. Maybe USA has a different relationship with pre mix spices and you use none of it. Maybe you've never heard of pre mix spices. I dunno. That's why I'm asking!

I use plain herbs and spices as well. Especially when making a complex meal I'll do it myself. But I use pre mixes other times, so I'm voting. Voting for a pre mix doesn't mean you don't also use paprika! If you genuinely have no pre mixes in the kitchen tho, then hell yeah, tell me!

Also, I know I haven't listed everything in the world. One, that's impossible. Two, this is a bit of a culture thing so I just checked my kitchen and used those. This selection is representative of me only

(you don't have to be from the USA to vote, obvs, we just all know that's how the results will end up. Please tell me about your spice mixes in other countries!!)

Morrison spice blend: Pepper, tumeric, ginger, cardamom, parsley, salt

Chinese five spice: Star anise, cinnamon, clove, fennel, Sichuan pepper

Chicken salt: Salt, chicken stock, garlic, paprika, pepper, onion, celery

Gluhwein gewurz: Orange peel, cinnamon, lemon peel, star anise, hibiscus, clove

Chimichurri: parsley, garlic, oregano, vinegar, chilli, salt, pepper

Za'atar: thyme, cumin, coriander, sesame seeds, sumac, salt, chilli

Garam masala: coriander, cumin, cardamom, cloves, pepper, cinnamon, nutmeg

[wabisabikitchen]

Bridge and I both loved this. Used TJs no cook noodles and TJs precooked sliced chicken chopped up. Make again!!

[forthefictionallesbians]

Compiler Log - Phaeophyta Maresell (5th Bloom) - January 18th, 2641 4:12 P.M. <Tags Hidden> Total Ingredients : 14

Produce, Terran Chicken (Breast). 3/4th lb Produce, White Onion. 1/2 whole Produce, Tomato (Roma). 1 whole Produce, Baby Corn (Cut). 4 oz Produce, Cilantro (Leaves). 1 tbs Produce, Green Onion. 2 tbs Oil, Canola. 3 tbs Milk, Terran Coconut. 28 oz Water, Pure. 2 cups Juice, Lime. 1/4 cup Spice, Cayenne Pepper (Ground). 1/4th tsp Spice, Tumeric (Ground). 1/2 tsp Spice, Tom Kha Paste. 2 tbs Sauce, Fish Sauce. 4 tbs ----------------------------------------------------------

Liz could feel her affini smiling down on her as she worked the can opener to dump the coconut milk into the big pot they were using. It was a soft, gentle sensation, like the sun on bare skin or the gentle clasping of hands. How had she ever lived without it? Even with her gaze firmly fixed on the metal cans turned upside-down in her grasp, the still-new haustoria cradling her nervous system let her bask in the delight of Phaeophyta's approval. It was a delicious sensation, and her mistress and her had decades and decades to learn everything it could do.

One of the cans fell from her hand as she stared blissfully ahead. Before she could even react, a vine reached out and caught it. Embarrassment flooded her. She had just barely recovered enough for Mistress to allow her back near the kitchen, and here she was, dropping things? Her head just still felt so woozy, her limbs too floppy, but she could help! She could, she could, she could! A sudden tingle of warmth sparked in her brain, and she turned her dazed vision up to her mistress. Phaeophyta had been talking to her! She smiled widely.

Stars, Phaeophyta thought. Her little Liz was just too cute! The poor thing clearly hadn't understood a word of her instructions, but that was to be expected. She'd seen enough florets fresh from receiving their haustoria to know how long the process took, and Liz needed another few days at least before returning to normal. But she had been ever so eager to help out, especially with her favorite food. And how could Phaeophyta say no to that adorable little pout? So here they were, her chopping all of the produce into little cubes and cooking thin ribbons of chicken in the oil while Liz poured the thai soup's base.

She lifted the soup can back into Liz's hand and brought out her best 'pay attention, cutie' voice. "Good job, Liz! You did so good with the coconut milk! Such a good, helpful girl for me!" Her floret practically glowed at the compliment, cheeks flushing, shoulders and hips rotating back and forth in an unbelievably cute little wiggle. Had it really been less than two years since they had gotten to know each other, when Liz had become her ward after she hit a depressive slump? It was incredible how much progress they had made together, how close the two had become, even before a grafting of her core tissue had snuggled up against the girl's brain. She could barely remember the hollow eyed stare, the defeated tone, the constant tears that had plagued those early weeks. Phaeophyta was an affini, and that meant taking care of all sophonts. But it was still always a good reminder to see how her work had paid off.

Liz was still staring up at her, eyes adoring, and Phaeophyta forced herself away from her thoughts. "Can you fill each of these cans with a cup of water for me?" Her floret nodded, excitedly, and began retracting her hands, but Phaeophyta kept her grasp on one can for a moment longer. "Remember, swirl around the water inside each one to get as much of the coconut milk as possible, and then dump it into the pot, okay?" Another nod, and she relinquished the can this time as it was pulled away. Hopefully her little one wouldn't get that too mixed up, but if she did, Phaeophyta would be right there to help. Forever and always.

Water splashed Liz's face and she sputtered, nearly dropping the cans again. She had shaken them too hard. It felt like her whole front was dripping with the cold water she'd spilled, and looking down, her dress definitely had splotches of coconut milk where the thicker globs had jettisoned themselves. Liz looked up at Mistress, eyes wet from multiple sources. Phaeophyta cooed, and cradled her face with the vines not engaged in cutting and frying. "There there, Lizzy-mine. It's okay. No harm done." One of her thumbs wiped away some of the water, and yet more vines broke off of the arm to take the cans away. Lizzy-hers gave them without struggle, melting into her mistress' touch. This was so much easier, warmer, and it made her brain sing.

"My sweet, sweet girl," she crooned, picking her up and cradling her close. The sweet girl let her eyes close and went limp, safe and happy, so close to the pulsing of Mistress' core. She heard Phaeophyta refill the cans with a cup of water each, and pour them in with the coconut milk. Then she curled deeper, and let sleep take her.

If Phaeophyta had a heart, it would have burst. As was, her core felt like it was overflowing with tenderness for the tiny bundle in her arms. Avoiding the temptation to drag Liz out, to stroke her and pet her and dress her up and so much beyond, was nearly agony. But the girl clearly still needed her rest, and Phaeophyta would survive, for now. She would just have to surprise Liz with the soup when she eventually woke up. Setting the milk and water to a medium heat, she let it boil before upending all the chopped produce, besides the cilantro and green onions, into the pot. The chicken, cooked white inside and out, was the next in, oil and all. As she worked, she shifted Liz closer and closer towards her core, until the darling floret was cradled right next to it, deep inside her chest.

Whether consciously or not, Liz reached out and wrapped her arms tight around it. Phaeophyta curled inwards, embracing her with everything she could. At the same time, she instructed the haustoria to dose the cutie with some class-z and a tiny bit of class-a. Liz would be out like a light, but there was no reason why they both shouldn't enjoy the nap as much as possible. Phaeophyta chucked slightly at herself, and let her vines gently knead and caress her floret while she finished up the meal. Tom kha paste, fish sauce, lime juice, and the spices were supposed to be added at the same time as the produce, but the brief delay was harmless. Besides, it all needed to stir and boil for about a quarter hour anyways while the onion cooked in the broth. So, with a contented sigh, she dragged a chair over to the kitchen and sat down in it, leaving one vine to idly keep the contents of the pot moving. Another vine reached off and grabbed a book in affini, "Kitchen Safety for Attentive Pet Owners."

Cooking had been one of Liz's few respites, once upon a time, and Phaeophyta had been happy to learn alongside her ward. But, and she would never admit this to Liz, the thought of her floret around sharp knives and hot stoves still occasionally filled her with anxiety. But she could get over that, for Liz's sake. If it would make her little one happy, she would learn. One of her vines brushed at Liz' nose, eliciting a tiny sneeze from inside her chest. Not for the first or last time that day, Phaeophyta smiled. Then she stood, pushed the cilantro and green onions into the soup, grabbed a steaming platter of rice and two bowls from the compiler, and prepared to wake her floret up. Dinner was served.

[thorlokibrother]

Comfort Soup

I've made myself soup for breakfast, and it is so tasty (it's soup season)!

Ingredients:

3 tablespoons olive oil

3 white onions

3 carrots

3 cloves garlic

2 baking potatoes

2 stock cubes (I used chicken)

500ml boiling water

1 tablespoon ground black pepper

1 teaspoon ground turmeric

½ teaspoon ground ginger

Crispbread, crackers or bread rolls to have on the side

Dice and sautée three white onions in olive oil.

Then dice and add: two baking potatoes; three carrots; three cloves of garlic; two chicken stock cubes.

Add about 500ml boiling water (cold if using a soup blender), 1 tablespoon ground black pepper, 1 teaspoon ground tumeric, ½ teaspoon ground ginger.

Blend and then cook (on a hob, medium heat, but I used a soup blender so it's automated) for 25 minutes, blended again, to make about three helpings.

Very cosy and warming for a day when I'm not feeling 100% well, and full of good stuff.

Can be made vegetarian or even vegan, with vegetable stock cubes :)

The crackers are Aldi brand rosemary and sea salt crispbread, which I break in half to fit in the bowl.

[prettyboykatsuki-moved]

Hey, I've been trying to make butter chicken for a really long time and no matter what I do the food cart in my city makes it better. I was wondering if you have a recipe that you would like to share since you said you're really good at making butter chicken. Totally okay if you want to keep it private or just not respond to this ask. Also, I love your writing. Long time fan.

HI!!

i was supposed to answer this last night but i took my melatonin super early and fell asleep on accident. i do have a recipe to share and i saw a few people were interested. im not very good with writing down like... formal recipes i cook by heart so to speak so i hope thats alright

but also thank u!! i see u in my notifs a lot so i was happy to see your ask

FANGS BUTTER CHICKEN RECIPE:

a couple of things to know prior, making a really good curry usually takes a long time. im not one to be super picky on authenticity but if you're wanting to eat something super delicious it will take you upwards of an hour ++ some, start to finish.

ingredients for chicken

chicken breast / chicken thighs (i normally use a little less than two pounds of chicken thighs, boneless and cubed)

yogurt for marinade, about a half to three quarters cup

a tablespoon of premade ginger-garlic paste or equal parts of fresh ginger and garlic

about two teaspoons of garam masala, and one teaspoon of cumin, coriander, chili powder, tumeric and salt

FOR THE CHICKEN: it's up to preference what cut of meat you want to use for butter chicken, but i personally used cubed chicken thighs that i manually clean the fat off of.

in my opinion, the biggest difference this will make is in the marinading process. if you are using chicken breast, i would recommend marinating for up to twenty four hours. if you're using chicken thighs, you can get away with less time. but you need to marinade your chicken up to at 30 minutes.

mix everything together and set aside until ready.

ingredients for the sauce:

one large onion, medium diced (about a cup and a half)

half a head or garlic, finely chopped (i use a lot but you can use less)

some freshly chopped ginger or a tablespoon of garlic-ginger paste. about a tablepoon.

tomatoes (roughly two cups)

for the tomatoes, there are various substitutions you're welcome to make. most restaurants used crushed, canned tomatoes but if you're wanting the smooth texture without blending - used jarred tomato sauce as your base.

with whatever type of tomato you use, you will have to adjust for acidity and sweetness. i use a mix of fresh tomatos and tomato paste for depth and adjust for acid with sugar.

if you are using jarred tomato sauce or canned tomatos, you will need about a cup and 3 quarters or 14ozs of liquid over all.

if you are using a fresh tomato and paste combo like me - i recommend about a cup and a half of diced tomatoes and a 3 tablespoons of tomato paste.

spices including, 2 teaspoons of garam masala, 2 teaspoons of cumin, 1 teaspoon of coriander, chili powder to taste and a table spoon of pre-packaged butter chicken spice mix.

you will also need kasoor methi powder or fenugreek powder which imo is not optional

NO MORE than a half-teaspoon of fenugreek

salt to taste

sugar to taste (i use about a tablespoon)

for seasoning: while i use the teaspoon measurement here - it's more important you understand the ratios. im much more heavy handed with my spice mixture because i make it according to my own tastes and i like strong flavors.

i used pre-packaged spice mixes to add flavor but if i dont have it i wont use it and use about a teaspoon more each of the plain spices.

the one thing you shouldn't skip imo is the kasoor methi aka fenugreek powder. this is probably the thing most people are missing butter chicken at home. it's savory and mildly bitter, a bit like fennel and its what gives it a very classic indian flavor

3/4 cup of cream + 1/2 cup of milk (you are welcome to use one cup of cream if you like a thicker gravy, but i prefer a thinner one. you can also replace the milk with half and half)

a little oil to coat the bottom of my pan (a teaspoon or two)

3 tablespoons of ghee (or 2 tbps of butter + 1 tbsp oil)

cilantro to taste (optional)

if you can find ghee or make it at home, i would highly reccomend using it over butter and oil. ghee makes a huge difference to the flavor profile.

while i say 3tbsps, i would say be heavy handed and use enough to cover the pan. this is a fat heavy dish as is.

ONTO THE COOKING PROCESS:

first: you will want to grill / char your chicken. you can pick what method you use for this. i use a searing hot pan (i use a dutch oven for this entire recipe) and little oil to get the best cook.

fry the chicken on high heat until charred and take it off once all sides are cooked. DO NOT OVERCROWD YOUR PAN. it will released too much water.

set aside the charred pieces. the chicken will finish cooking in the sauce.

NEXT, THE SAUCE

after you've cooked off the chicken, turn your heat down to medium, drop your ghee and your onions and cook until totally soft

this will take roughly 15 minutes of stirring and watching.

once the onions are translucent and halved in size, drop in your garlic and ginger

cook until fragrant. i like to go a little under ten minutes

add in your spices here (EXCEPT THE KASOORI METHI). this step is crucial

the key to good desi curry is understanding the process of bhuna, which is essentially frying your spices together for optimum flavor. you will want enough oil in your pan to fry / cook the seasoning which is why i say you might want to be heavy handed.

stir your spice mix with your onions, garlic and ginger - making sure it doesn't stick and burn in the process. let it cook until very fragant.

i let it go for a few minutes but if you don't cook often, a minute or less will be okay. too long and the spices will burn.

(i also like to add a pre-emptive amount of salt at this stage but you can salt afterwards)

next, add your tomatoes. if you are using tomato paste, add it before you add your other tomatoes and let it fry for about a minute to soften and cook down the taste

if you are are using jarred sauce or canned tomatoes feel free to toss it all in at once.

THIS IS IMPORTANT BUT LET THE LIQUID COOK OFF YOUR TOMATOES AS MUCH AS YOU CAN

i would recommend up to twenty minutes if possible, being careful it doesn't burn on the sides. the sauce will change color as a result, turning a deep brown / red and that's when you know it's ready. the pan should feel almost dry.

if you like a blended sauce - now is the time for you to take out from the pan and blend with a little water *

i do not like a completely blended sauce, so i will instead use the back of my spoon to crush up my tomato and onion mixture as much as possible once cooked soft enough.

THIS IS NOT TRADITIONAL OR COMMON. but i prefer a bit of texture in my sauce and once soft enough i find the sauce still turns out silky smooth.

after you sauce is blended / smooth, add in your cream mixture, your sugar, and fenugreek powder, and cook your chicken for another few minutes

usually a little under 10 minutes for thighs and around 8 minutes for breasts if you're picky about timing.

turn your heat off and wait for the curry to stop boiling before adding in chopped cilantro

AND YOU'RE DONE YIPEEEEEE. serve with white basmati rice or naan/paratha of course 🫡

OTHER GENERAL TIPS:

the seasonings i list are intentionally light handed but i honestly use about double of everything above, so if you find that the taste is too light for you after cooking - fry more seasoning in oil in a separate pan and add it afterwards.

depending on your preference, you might like a thicker or thinner gravy. if you prefer it thinner, add more liquid (preferably water or milk) and if you prefer it thicker, feel free to just use one or the other.

be careful during the spice frying process and watch like a hawk if you dont anywhere else, because the burning will make it bitter.

PLEASE FEEL FREE TO SEND ME ASKS IF YOU WANT TO TROUBLE SHOOT!!!

[i-am-a-living-god]

You know what, I just made the best soup of my LIFE, I wrote out the recipe so I won't forget it, and now I'm posting it here.

Soup!

Either 2 small onions or 1 big onion. Slice in half and than chop lengthwise, do not dice!

Pour olive oil into pot, add onions and cook on low heat while you prepare the other ingredients.

First chop three medium size potatoes into small cubes. Set aside.

Chop the garlic, you don't have to mince it, you can just slice it or even cut em in half. I used 5 cloves, but adjust to taste.

Once the onions are caramelized (important!) add in the potatoes, followed by the garlic.

Slice a small (idk like the size of from the tip of your finger to the first knuckle?) piece of ginger, add to the pot and stir.

Chop colliflower stems and broccoli. (Add whatever vegetables you want tbh these are just the ones I had, carrots are good! But I didn't have any)

Add to pot and stir. In a bowl add in about 1 and a half spoons of chicken stock powder, and about a tsp and a half of baharat, a half tbs of cumin, a tbsp of paprika, a half tsp of sugar, a large pinch of salt, and a half tbs of tumeric. (Adjust to taste, and I didn't actually measure, these are just estimates.)

Pour in some hot water, a decent amount, and mix. Pour into pot, mix, and add in one can of chickpeas, (Drained ofc.)

Boil more water and add it.

Let boil for about and hour and a half, and surve with couscous or egg noodles.

Enjoy!

[argyleheir]

Hey Argyle, may I know 55 and 56 for the ask game and 33 because I'm curious? 👀

Great asks, thanks @0nelittlebirdtoldme! 🖤

55 Favorite high-effort meal that you make?

It's not extremely haute but I really enjoy Anthony Bordain's recipe for clam chowder!

56 Favorite low-effort meal that you make?

What I would consider weeknight chicken curry, which is a recipe-less simmer of chicken breast, crushed tomato, onion, chickpeas, cream, and spices (garam masala, curry powder, tumeric, cumin, coriander, cinnamon, pepper, salt) and rice done up nicely in the cooker :)

33 What's something you collect?

Pins! Love collecting unique enamel pins for my bags and jackets, brooches, and can never resist a little container of buttons sat next to a cash register. I want to get a real button maker to make interesting and subversive buttons a la carte.

Ask me!

[tuulikki]

I drunk kitchened pretty successfully and I hope I’ll find this again if I write it down:

1 sweet potato

2 Chinese eggplants (salt and sweat if using Western eggplants)

2 zucchini

1 lb ground beef

Cut all veggies. Toss with olive oil. Start roasting in oven on high.

Sauce:

1 tsp nutmeg

1 tsp cinnamon

1 tsp mint

3 tbsp sugar

1 tbsp tumeric

5 tbsp pomegranate syrup

1 big can diced tomatoes

3 cloves garlic

2 onions diced

Red chili flakes (less than usual)

Salt

Chicken stock (until lightly drowned)

(Didn’t use pine nuts but maybe next time)

Throw into casserole dish and stir. Take out veggies once crispy and toss them in. Bake high temp.

(Tomato rice to serve. Add garlic powder.)