A Mad Mulligan
Posts: 2,733 
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
February 12th, 2008, 12:09 PM
Quoting RomSpaceKnight
DELISH! I like to add a little Tammerine to the rice water to flavour the rice. And if you heat the spices a little in the pan before you place the chicken in, it will bring more flavour to the meat. We love peas in with the curry but I haven't tried cranberries. I'm going to give them a go next time I make it.
All my curry and curry like dishes for chicken are the same.
In a skillet with 2 tbsp of oil cook required amount of bite sized diced boneless skinless chicken breasts until turns white. Add 1/3 cup of plain yogurt and 4 tbsp of curry sauce (Tandoori, Masala, Butter-chicken) stir well, cover and simmer for 15 minutes. Serve with Basmati rice (I stir in dried cranberries before serving) and whatever veggie you like.
Yogurt and curry paste mix can also be used as a marinade. Prick same chicken pieces all over and marinade for 6 hrs to overnight. Chicken may then be baked, grilled or broiled.
In a skillet with 2 tbsp of oil cook required amount of bite sized diced boneless skinless chicken breasts until turns white. Add 1/3 cup of plain yogurt and 4 tbsp of curry sauce (Tandoori, Masala, Butter-chicken) stir well, cover and simmer for 15 minutes. Serve with Basmati rice (I stir in dried cranberries before serving) and whatever veggie you like.
Yogurt and curry paste mix can also be used as a marinade. Prick same chicken pieces all over and marinade for 6 hrs to overnight. Chicken may then be baked, grilled or broiled.
Super Genius
Posts: 1,384
Location: London, Ont. Canada
Location: London, Ont. Canada
February 12th, 2008, 06:26 PM
I put cranberries in my rice not the chicken curry dish. I have put them in rice with curry powder added. I always use veggie stock for my rice. Chicken stock if I'm having chicken. No one carries a fish stock. Beef, chicken and vegetable but no fish. I'm assuming it does not keep no matter how much salt you put in it. I buy a organic stock. They have the least amount of salt per serving. The chicken stock is actually named free range organic. Again I'm more interested in the lower sodium. 15% as opposed to 25% per serving. I used to use the powder stocks but salt is way up. Add to much veggie stock powder and your rice tatse too salty. A dash of black peper goes a long way in a rice dish. I put peas in my rissotto rice dishes.
I put cranberries in my rice not the chicken curry dish. I have put them in rice with curry powder added. I always use veggie stock for my rice. Chicken stock if I'm having chicken. No one carries a fish stock. Beef, chicken and vegetable but no fish. I'm assuming it does not keep no matter how much salt you put in it. I buy a organic stock. They have the least amount of salt per serving. The chicken stock is actually named free range organic. Again I'm more interested in the lower sodium. 15% as opposed to 25% per serving. I used to use the powder stocks but salt is way up. Add to much veggie stock powder and your rice tatse too salty. A dash of black peper goes a long way in a rice dish. I put peas in my rissotto rice dishes.
Ponderous Intellect
Posts: 4,198
Location: Minnesota: Gopher State
Location: Minnesota: Gopher State
May 9th, 2008, 10:03 PM
Here's a simple and tasty soup that I had tonight:
1 pork chop
1 can of Campbell's French onion soup
3/4 cup of white cooking wine
.................................................. .............................................
Boil water.
Add pork chop and give it a good boil for 30-40 minutes (low-medium heat)
Reduce heat to low and add soup for about 10 minutes
Add cooking wine for about another 5 minutes
I added three slices of American cheese to my soup and it was a delight!
Here's a simple and tasty soup that I had tonight:
1 pork chop
1 can of Campbell's French onion soup
3/4 cup of white cooking wine
.................................................. .............................................
Boil water.
Add pork chop and give it a good boil for 30-40 minutes (low-medium heat)
Reduce heat to low and add soup for about 10 minutes
Add cooking wine for about another 5 minutes
I added three slices of American cheese to my soup and it was a delight!
