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CURRY IN A HURRY
Inspired by Maneet Chauhan’s many victories on the Food Network.
RICE: I put jasmine rice in the rice cooker. At the end threw in a nob of butter before serving.
HERB OIL: I cleaned out the veggie drawer and made an oil out of soft herbs. Mint, cilantro, dill, scallions and parsley, I think. I think for indian flavors, mint and cilantro are most important, but you can dial any direction. I threw in some salt, lemon juice, olive oil. BRRRRRRRRR goes the blender! When it got a little stuck around the base of the VitaMix, i poured a little water in. I put it through a food mill to strain it into a smooth sauce; if you don’t have one more of a chunky sauce is fine!
CHICKEN: I seasoned (with Tony Chachere’s) two skin on chicken thighs and pan seared in OO and butter. (Use whatever cut & seasoning you want; this is what I had and thighs are my fav.) Let the skin get quite crispy before flipping (if using a skin-on cut). Cook through to about 150 degrees then let rest.
SAUCE: After I pulled the chicken thighs, I used the same pan with the leftover fat and seasoning in it. Chucked in a chopped up nob of ginger, some red onion, a few nobs of a jalapeno, a scallion, a couple garlic cloves. All roughly chopped – this is going back in the blender so you don’t have to like dice.
After that all got some color and started smelling great, I poured a can of tomatoes over top. I seasoned it with turmeric, cinnamon, cumin, and a little lime leaf that I had in the pantry, but follow your nose to tell you what would fit in your sauce. Let that cook down and get all delicious – maybe 15 min? Then I put it in the blender.
While the sauce blends, put some more oil in the pan and seared some garbanzo beans till they got a little color. Then pour the blended sauce over top and let it all cook together for a few minutes.
SERVE: Rice + sliced chicken + garbanzo + herb oil over everything!
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HEY BOOBOOS
The world is ending, why not blog again?
I made a great recipe last night, and loved it so much that I ended up writing it down so it doesn't disappear into the ether like so much of my vibes-based approach to cooking. A friend pointed out that this would have been classic blogs t r e t c h content and I thought... hey... I loved blogging. Let's blog!
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