Tag Archives: curry

Lemon Curry Chicken

25 Jun

I have a seriously awesome husband. Since we found out that we’re expecting a little foodNURDling in December my moods and energy have fluctuated a lot and he’s rolled with the punches (metaphorical punches, to be clear…my mood swings aren’t that intense!). I’m often too tired to cook, to clean, to make it past 9:30pm without a nap. So, to thank him for picking up the slack, I headed off to Kensington to pick up some delicious, fresh ingredients for a yummy dinner! This is Tyler Florence’s recipe, as is the mango-basmati rice with which it’s served. This recipe calls for a chicken in 10 pieces: if you go to the butcher, they will be happy to do this for you! You can also get chickens broken down at the grocery store…or you can try it at home yourself.

Ingredients

1 3lb chicken,  cut into 10 pieces
2 c plain yogurt
2 tb curry powder
1 lemon, zest & juice
1 tb sesame oil
salt & pepper

Directions

1. Preheat the oven to 400F. Rinse and pat chicken dry.
2. Stir together the yogurt, curry powder, lemon zest and juice, sesame oil and salt & pepper in a big bowl.
3. Add the chicken and toss gently with the yogurt marinade.

Prepped & read to go in the oven

4. Place chicken on a baking sheet and roast, basting twice with the remaining marinade as it cooks. (Roughly 45 minutes.)


5. Serve with Mango Basmati Rice.

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Quick, Healthy Vegetarian Curry

6 Mar

Back from vacation, it’s my turn to cook and…there’s just about nothing in the fridge. I have the chance to go the grocery store, but won’t be home for a while nor near a fridge so meat and cheese are out. What’s a girl to do? Make a simple, healthy, flavourful curry, that’s what!

I’ve made a number of curries before but they tend to be coconut milk-based and require a number of ingredients. This time, I wanted to try something that was a little healthier but just as delicious. Enter: simple veggie curry. Lots of healthy ingredients and it only takes about 20 minutes total to make. I topped mine with a spicy mango chutney that balanced out all the flavours nicely.

Serves 2.

Ingredients

1 tb canola oil
3 garlic cloves, minced
1 tb fresh ginger, minced or grated
2 ts curry powder
1 ts garam masala
1/2 head cauliflower florets
15 oz can of chick peas, drained and rinsed
15 oz can of diced tomatoes, including juice
salt & pepper to taste
1/2 c frozen peas

Directions

1. Heat the canola oil in a large saucepan to medium heat. Add the garlic, ginger,  curry powder and masala. Stir and cook til fragrant, 2-3 minutes.
2. Add the cauliflower florets to the pan and toss to coat. Then add chick peas and tomatoes. Season with salt and pepper to taste.
3. Place a lid on the pan and simmer til cauliflower is tender, stirring occasionally, 10-15 minutes.

Cooking away...

4. Add in frozen peas and stir. Cook til they’re warmed through, 2-3 minutes.
5. Serve on basmati rice. If you desire, top with yogurt and/or mango chutney.

Broiled Sea Bass w/ Coconut Curry Sauce

23 Jan

To all my fabulous readers: if you do nothing else, make friends with a fishmonger. They will always steer you right. There happens to be a fabulous fish store not too far from where I live (Avenue Seafood) and we’ve been getting great stuff from them for years. I walked in yesterday intending to buy some halibut fillets. The matriarch of the store shook her head – almost violently: “No, you don’t want the halibut. Look at these fillets: they’re not good enough for you. What else can I offer you? I have some great cod, or maybe some sea bass? How about some sea bass? I have some beautiful fish in the back!” I have learned from experience, just go with what she says. Since I was in the mood to try something new anyway, the sea bass was just fine with me.

(A note about sea bass: try to avoid buying Chilean as they are terribly over-fished.)

I surfed around the internet for a bit for inspiration and finally hit on some Indian-flavoured dishes that served as a jumping off point. Here’s what I ended up with. You’ll need about an hour total for this as the sauce needs to reduce and thicken. It’s an incredibly simple recipe, though, that requires almost no prep work at all. Just make sure to keep an eye on your sauce so it doesn’t bubble over.

Serves 2.

Ingredients

1 tb vegetable oil
1 onion, thinly sliced
2 garlic cloves, minced
2 ts curry powder
1 13oz can coconut milk
1/2 c chicken stock (low sodium if store-bought)
2 ts salt, plus more for seasoning the fish
1 ts pepper, plus more for seasoning the fish
1 ts fish sauce
1 dash chili powder, optional
1 tb lemon juice
2 sea bass fillets

Directions

1. Heat oil in a large sauce pan over medium heat. Add the onions, garlic and curry powder. Sauté until onions are translucent, approximately 4 minutes.
2. Add in the coconut milk and chicken stock. Stir to combine and bring to a boil.
3. Add in the salt, pepper, fish sauce and chili powder. Lower heat and let the sauce simmer for 45-50 minutes, stirring occasionally.  Taste every once in a while and adjust seasoning as necessary.
4.  Add in the lemon juice at the end and stir.
5. Meanwhile, heat the broiler and place the oven rack roughly 2″ from the top.
6. Line a sheet with foil and place the fish on top. Season with salt and pepper and cook for 8 minutes, until the fish is opaque.
7. Plate the fish and generously spoon the sauce over the top.  Best served with over rice to absorb the extra sauce.

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