Chicken in Yellow Curry

The posts are few and far between now - but I wanted to get this recipe on the blog since it is delicious and nutritious!  My teammate was asking me how to make it, and it inspired me to write on the blog a bit more.  Since I began teaching third grade this past December, my mind has been thinking more about my students than about my stomach.  With that said, teaching also reminds me how much I love writing, and so I wanted to try to keep blogging if at all possible!  So hopefully I can try to find time to do so!

This Chicken in Yellow Curry comes from The World Kitchen from Williams-Sonoma with some slight alterations made by yours truly.  It is a FANTASTIC cookbook and I use it more often than the other recipe books that decorate the counter in my kitchen.  It has authentic cuisine from countries around the world, and I have yet to dislike a meal that I made from this cookbook.

If you enjoy curry, give this one a try!  If you aren't sure about curry, try it anyway.  :)

This is great to make on a Sunday when you may have more time to cook.  Plan ahead because the mixture simmers for an hour, but it is well worth it!  This also makes great leftovers for the week.  Next time I may add some green pepper to give it some color because it is pretty yellow, as the name suggests!  Maybe I should have served it in a different color bowl...


Chicken in Yellow Curry
Ingredients:

• 3 T canola oil
• 3 lb. Chicken Thighs - I used boneless / skinless
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 T curry powder
• 1 T dark brown sugar
• 1 t red pepper flakes
• 1/2 t black pepper
• 2 t lemongrass (the easiest is using the kind from a squeeze tube); otherwise, 2 stalks chopped
• 1 inch fresh ginger, minced (if you want large pieces of ginger, slice instead)
• 1 C chicken broth
• 1 can lite coconut milk
• 2 T fish sauce
• 3 carrots cut in 1 inch pieces
• 1 med. sweet potato, peeled and cubed
• 3 T basil (optional, but it adds some color)!
• Wild, brown, or basmati rice

Directions

1. Warm the oil in a dutch oven over med-high heat and brown chicken  in batches (about 4 minutes each side). Once browned, remove from pan and set aside on a plate.
2. Once chicken is browned, at shallots and garlic to drippings in dutch oven and saute 30 seconds to 1 minute.  Then add curry, sugar, red pepper, black pepper, lemongrass and ginger.  Mix together and saute for about 30 seconds.
3. Add chicken broth to the pot and deglaze the pan.  You may need to scrape the bottom with a wooden spoon!
4. Stir in the coconut milk and fish sauce.
5. Bring to a boil.
6. Add the chicken thighs, carrots and sweet potato back into the coconut milk mixture.  Make sure to push the chicken and veggies down into the liquid with a spoon so they are covered.
7. Partially cover and cook over low heat for about 1 hour.  Chicken should be cooked through and tender, veggies should be soft.
8. Meanwhile, cook the rice.
9. Spoon rice into bowls, and scoop chicken curry mixture on top.  Garnish with basil and serve warm.

Bon Appetit!

Gourmet Getaways - Cuban in L.A. and Pakistani in Arizona

     Given that we are eating out regularly this summer, a restaurant really has to WOW us in order to be considered "blog worthy."  If I tried to blog about everything we ate, you would get bored and I would develop a serious case of carpal tunnel syndrome from typing every waking hour of the day.  Of course, I make exceptions for the best meals we eat - if you recall, just a couple of days ago I posted about Lemonade a delightful, mouthwatering wonder that we found in L.A. (Side note - I plan on making strawberry rhubarb lemonade today because our L.A. find was such an inspiration - will let you know how that goes).  Anyway, I wanted to tell you about two delicious places we recently ate that were quite different, but also amazing.  If you ever visit L.A. or Phoenix, it is worth going out of your way for these meals!

Cuban in Los Angeles - Portos Bakery and Cafe

Mariquitas (Plantain Chips) with Mojo (garlic sauce)

     Every time we told someone in L.A. that we were there for a few weeks they always asked where we were staying.  We told them we chose to stay in a hotel central to the many spread out events we had while there – Downey, CA.  Many people looked at us with a shameful, pitying glance suggesting we made a terrible mistake, perhaps thinking we should have asked for their advice on where to stay; however, in my mind we made an excellent choice!  Not only were we central to events, and have a two room suite (important given the amount of boxes we had to store), we also enjoyed two movies at a theater only one block away, AND we stumbled upon an incredible, unexpected culinary paradise right next to our hotel.  Now let me tell you about THIS gourmet getaway!

     We ventured into Portos Bakery and Cafe one afternoon simply to find out what they had.  We were greeted with beautiful cakes, a variety of sandwiches and salads, a complete espresso bar, fresh pastries including guava strudels, mango turnovers, fresh croissants, and Cuban delicacies.  There was an entire section of the store dedicated to cakes, the long, glass pastry shelves lined both counters of the cafe and there was, without fail, always a line of eager customers.  We had entered a world of Cuban culinary cuisine and we would venture back to this place at least 4, maybe 5 times, during our stay.

Horchata Espresso

      From the pastries to the breakfast sandwiches to the horchata beverages and lunch sandwiches - nothing failed to satisfy our hunger.  Some highlights to get your mouth watering are below.

      It was mid-day and we hadn't planned on eating - just  wanted to check out the menu - but we couldn't resist.  

We left with:

• a horchata smoothie - horchata is a traditional Mexican drink (but also made in a variety of ways in other countries) that is very rich and creamy - often made with ground rice, vanilla and cinnamon
• a rellenito sugar coated plantain stuffed with black beans (it doesn't look appetizing at first but it is jaw dropping delicious)
• mariquitas (plantain chips) with a side of Cuban garlic dipping sauce (mojo) - I just can't get enough of my bananas!  

  

  Rellenitos (photo pulled from website)

  
  
      In future trips we stopped in for breakfast, lunch and dinner, trying items on the menu such as:   

Machacha Wrap (photo from Portos website)

 
 
 
 

• Machacha Wrap (egg, roasted pork, cheese, tomatoes, peppers and onions in the best tortilla I have ever tasted)
  
• Chorizo and Egg Omelet Sandwich on Cuban Bread
• Caprese Sandwiches
• Torta de Pollo (chicken, goat cheese and black bean sandwich)
• House Salad with Mango Vinaigrette
• Horchata Espressos

Chorizo and Egg Omelet Sandwich

  We unfortunately were unable to try the  cakes, because splitting a whole cake between two people is just wrong.  I imagine they are delicious given the droves of people that left the store with boxes upon boxes of cakes, plus, this is how the bakery and cafe originated.  When the Porto family emigrated to CA from Cuba in the 1960's, Rosa Porto began selling cakes out of their home to make ends meet.  Being the amazing baker she apparently was, she slowly developed a strong customer base and later opened Portos Bakery and Cafe, which now has three locations in California.  You can read the whole story here (which is quite interesting), and see the menu.  If you are ever in Los Angeles, you must try this place!
  
Pakistani Cuisine in Phoenix - Curry Corner 

     We made another amazing find in Phoenix after watching an episode of Diners, Drive-ins and Dives.  As the show came on, I thought outloud, "I wonder what places this show covers that are in Phoenix?"  Sure enough, Curry Corner was featured on that very episode!  It was destiny!

Bass Pro Shops Photo Shoot (note the hat Lucas is holding)

     We had a late event the following day so Lucas had made plans to go to a Bass Pro Shops in the morning to get a trucker hat since truck stops had proven to not have the right kind.  The Bass Pro Shops was about 30 miles from where we were staying, and there was a brewery in the same area that Lucas had his eye on.  Just our luck, Curry Corner was in the same general area so it was easy to tack on to our plans for the day.
    After an amazing trip to Bass Pro Shops (more later) our stomachs began growling.  We decided to hit Curry Corner before getting Lucas' growler filled - partly because of our very talkative stomachs, and partly because we were concerned a growler full of beer wouldn't hold up in the heat of the car when we stopped for lunch.  This stop at Curry Corner was one of the best detours we have ever made.

Cheese and Garlic Naan

     The restaurant itself is tucked away in the corner of a strip mall and doesn't scream "amazing eating establishment" as you pull into the parking lot.  This was a perfect example of the old saying, "Don't judge a book by it's cover."  We were seated quickly once inside, we beat the lunch rush apparently, and the service was wonderful.  We quickly ordered cheese naan and garlic naan since we had watched how it was made on DD&D the night before.  I took one bite and am pretty sure I said something along the lines of "Oh my Lord, this is the BEST naan I have ever tasted."  The satisfaction didn't stop there.
     Lucas ordered the Chicken Tikka Masala and I ordered the Tandoori Chicken Tikka which was also featured on the show the night prior. Both dishes were overwhelmingly delicious and were very generous portions (enough to have for dinner as well)!  I would not do the meals justice by trying to explain what spices and herbs were included in each one.  I wish I had that kind of palette, but alas, I do not.  I suggest watching the clip on Diners, Drive-ins and Dives since we ordered those dishes (with the exception of the goat dish).

Tandori Chicken Tikka

     Next time you are in Phoenix, make the trip to Curry Corner, even if it is out of the way.  Look how happy Lucas was enjoying his meal!!

    

Curried Butternut Squash Soup

While I am on a curry kick, you MUST try this delicious curried butternut squash soup.  I found this recipe in the Colorado Classique cookbook and the two times I have cooked this I made some very slight, but hardly noticeable changes to the original recipe. 

This soup was a pleasant discovery because I have a bad habit of staying away from potato/squash/ pureed soups because
1. They often times use heavy cream and my unfortunately slow metabolism and I try to avoid heavy creams more often than not, and
2. They seem like much more work than broth based soups

Well, now that I have a handy dandy high tech food processor I can no longer find an excuse for not making delicious pureed soups....and as for the metabolism, that is what a treadmill is for! 
Please note, this soup does not actually use heavy cream (yes, good find Leah) but I felt the need to explain to you why I am turned off by creamier soups. 

Anyway, now that the first winter storm has hit the Colorado Front Range and Thanksgiving is somehow right around the corner, you should give this soup a try and thank me for providing you with an easy to prepare accompaniment to your Thanksgiving meal or just thank me for the comfort your body will feel when you consume this butternut deliciousness on a cold winter day.

Curried Butternut Squash Soup

Makes 6-8 portions. 45 minute Prep.  30 minutes cook time

Ingredients

• 2.5 - 3 lbs of butternut squash, cooked until tender 
• 4 T butter
• 2 large shallots, chopped
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 T curry powder
• 4 C chicken broth
• Optional: grated white cheddar cheese (Colorado Classique garnishes with plain yogurt & mint)
  

Directions 

1. Preheat oven to 400 degrees.  Chop squash and place on rimmed baking sheet.  Drizzle with olive oil, salt and pepper and roast for 30 minutes.  (You can also cut the squash in half and cook in the microwave for 8-10 minutes cut side down, but I prefer the oven roasted flavor)

2. Meanwhile, prep other ingredients
3. When there is 5-10 minutes left on the squash, melt butter in a stockpot

 4. Add shallots, onions, garlic, and curry powder and saute for 5 minutes

5. Add cooked squash to the pot, add chicken broth and bring to a simmer
Cook for 30 minutes

6. Puree the soup in a blender or food processor, season to taste and garnish with white cheddar cheese, or with plain yogurt and mint

 7. Serve Hot...Of Course!!

The second time I made this I served it with green beans that were boiled, and tossed with olive oil, salt, pepper, craisins, and sliced almonds.  Not a bad combination if I say so myself!

Bon Appetit!

Chicken in Yellow Curry - a delicious and hearty dish!

      For those of you that have followed my blog since the beginning (maybe you are out there somewhere...) you may have read about the unbeatable Italian treat: Roasted Balsamic Strawberries.  That recipe as well as the recipe below comes from one of the greatest cook books I own, The World Kitchen. 
     I have made many recipes from this unique and worldly cookbook, but the Chicken in Yellow Curry is my first adventure in trying a recipe from the Thai and Vietnamese region of the book.  I do love curry though, so I had a lot of faith in how this recipe would turn out; plus, Luke and I both were aching for some sweet potatoes!
     This dish is relatively easy to make (although cooking the chicken can get time consuming) but the delight that follows is well worth the wait.  Tender chicken soaked in a sweet, yet slightly spicy sauce...what more could you ask for?

 Chicken in Yellow Curry Deliciousness (makes about 6 servings, allow just over an hour for cooking)
Ingredients:

• 3 T canola oil
• 3 lbs, skinless chicken thighs (recipe calls for bone in, but I prefer boneless)
• 3 cloves garlic, minced
• 2 shallots, minced
• 3 T curry powder
• 1 T packed brown sugar
• 1 T red pepper flakes
• Freshly ground pepper
• 2 stalks lemongrass (*Note: Lemon grass can be expensive.  Instead I substituted 1.5t lemon zest and 1/8t minced ginger....thanks to the AmAzInG Food Substitutions Bible)
• 1 T minced ginger
• 1 C chicken stock
• 1 can (13.5 oz) coconut milk
• 2 T fish sauce
• 3 carrots, cut into about 1 inch chunks
• 1 sweet potato, peeled and cut into chunks
• Slices of fresh basil leave (to garnish, about 3 T)

Directions:

1. In a dutch oven or heavy pot (3.5 quarts is just big enough), warm the oil over med-hi heat.  Working with about 3 thighs at a time, sear chicken until browned on both sides (about 8 minutes per batch).  Set aside on plate.
2. Add garlic and shallots to pot and saute until fragrant (30 seconds or so).  Add the curry, brown sugar, red pepper flakes, about 1t black pepper, lemongrass (or substitute), and ginger and saute until fragrant and well blended (another 30 seconds or so).  Add the stalk and scrape the brown bits off the bottom of the pot.  Stir in coconut milk and fish stalk and bring mixture to a boil.
3. Once boiling, add all chicken, carrots, and sweet potatoes.  Make sure all are pushed down into the pot to be covered by the sauce.  Partially cover and cook over low heat for about an hour.  Veggies should be tender and chicken cooked through.
4. Spoon mixture into bowls and garnish with the basil.  Serve hot for a heart warming, curry experience!  (*Note: the recipe says to spoon the mixture onto a platter, but as far as I am concerned this would create a terrible saucy mess....so I opted to spoon straight into bowls.  One less thing to clean)!  

Heart Warming Deliciousness in Every Bite!!

This is a nice warm meal, perfect for a fall or winter day.  Please let me know what you think and Happy Cooking!

Bon Appetit!