Wednesday, March 17, 2010

Chickpea Curry & Butter Chicken

Of all the take-out food in all the world, Indian is by far my favorite. It also seems to be rather hard on our maternity leave budget. Not one to let money stop me from enjoying things, I have started sourcing out recipes for Indian dishes that I can easily make at home.

My dear friend gave me this gem and I had to make it for our weekly dinner with the girls. I served it as a side dish to butter chicken - recipe also included - but it would serve two people perfectly with a big salad and naan bread on the side. You must use arborio rice (the same as used in risotto) because I made it with regular white rice and it was just not as creamy.

We had store bought naan bread, sauteed on the stove and I made quinoa using 1c. coconut milk, 1t. ginger paste and 1c. chicken stock as steaming liquid.
Delicious dinner enjoyed with good friends...

Chickpea Curry
recipe from Heather

1 Can of Chickpeas (190z) rinsed and drained
Arborio Rice 1/2 cup
Cooking Oil 1 tsp
Chopped Onion 1/2 cup
Hot Curry Paste 1 tbsp
Small Garlic clove, minced
Coconut milk 1 cup
Prepared Vegetable broth (I use chicken) 1/2 cup
Liquid Honey 1 tsp
Salt 1/4 tsp
Chopped fresh parsley

Combina chickpeas and rice in grease 2 quart casserole. Set aside.

Heat cooking oil in small saucepan on medium. Add next 3 ingredients. Cook for about 5 minutes, stirring often, until onion is softened.

Add next 4 ingredients. Stir, bring to a boil.
Pour over chickpea mixture. Stir.
Bake, covered in 400F oven for about 35 minutes until rice is tender and liquid is almost absorbed.
Let stand, covered, for about 5 minutes until liquid is absorbed.

The Better Butter Chicken
adapted from 'Eat Shrink & Be Merry'

2T. olive oil
1c. chopped onions
2t. minced garlic
1T. grated gingerroot
1 1/2t. chili powder
1/2t. turmeric
1/4t. cinnamon
1 can (19oz.) diced tomatoes, undrained
2T. tomato paste
1T. brown sugar
1/2t. salt
1/4t. pepper
2-3 chicken breasts cut into 1" pieces - I used two b/c I like more sauce than chicken
1/3c. light cream
1/4c. light sour cream or yogurt - I always use yogurt

In a deep 10" skillet, over medium high heat, cook the garlic and onion in the olive oil until onions are tender, about 5 min.

Add gingerroot, chili powder, turmeric and cinnamon. Cook one more minute.

Add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low.

Add chicken and simmer, stirring occasionally, until chicken is cooked through.

Add cream and sour cream, then simmer, uncovered, for 5 more minutes. If you want the sauce smooth and creamy, remove the chicken and blend the sauce using a hand blender. Add the chicken and simmer 5 more minutes.

I usually leave the sauce chunky, only because it is faster!

1 comment:

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