Monday, August 3, 2009

Craving Curry

If there is one thing I love about SB it's the variety the diet affords. I've been craving Indian food lately, and so I whipped up a tasty SB curry last night, with some lentils - which were AMAZING, and totally made the dish.
I'm all about the lentils right now it seems.
(cook's note: recommended appetizer)

Indian Chicken
1 1/2 lbs boneless/skinless chicken, cut into 1" pieces
1 tbsp canola oil
1 small onion, diced
2 garlic cloves, minced
1 tbsp curry powder
1 tsp ground ginger
1 (2 lb) head of cauliflower, cut into florets (4 cups)
1 can light coconut milk
1/2 c low sodium chicken broth
salt and pepper

Season chicken well with salt and pepper. Heat the oil over med-hi and cook chicken til lightly browned. Remove chicken to a plate using a slotted spoon.
Reduce heat to medium-low and add onion, garlic, curry & ginger. Cook about 2 minutes. Add cauliflower, coconut milk and broth; cover and simmer - stirring occasionally until veggies are crisp-tender (about 5 min). Add chicken back to pan, and let cook uncovered to thicken sauce - about 5 minutes.

Indian Spiced Lentils
4 tsps evoo
1 medium onion, diced
2 garlic cloves, minced
1 tsp curry powder
1 c dried lentils, picked over and rinsed (I used the already cooked beluga lentils from TJ's)
1 1/2 c low sodium chicken broth
2 tbsp chopped fresh parsley (which I totally did not know went into this recipe until right now - which means you can skip it and it'll still be good)
salt and pepper

In a medium saucepan, heat oil over medium. Add onion and sautee about 3 minutes til soft. Add garlic and sautee another minute. Stir in curry powder and lentils. Add broth, bring to a simmer, cover and cook til tender about 20 minutes (or less if you got the already cooked kind!). Season to taste with salt and pepper. Fight over spoonfulls to eat with your chicken and cauliflower curry.


Cynical Siren said...

I will make this. Oh yes, I will.

Quinn said...

Those lentils were great!