Wednesday, November 03, 2010

Oh for Pete's sake, another recipe post?

Dang straight it's another recipe post. When I stumble across something nommy, I do like to share the love, as it were. Today's love comes in the form of Lemon Curry Chicken, which will be presented for your information right after a few tidbits.

Tidbit 1) I like the word tidbit. It's adorable, don't you think? Tidbit. Tidbit tidbit tidbit. Saying it is fun! TIDBIT! Also a fun word - tad. It's the twin to tidbit, but just a little bigger. They're fraternal words, I suppose. Their big brother is 'touch,' as in 'a touch of the flu.' So, touch > tad > tidbit. Now you know.

Tidbit 2) Almond-scented soap is awesome. I fully expect someone to want to lick me today, is how good I smell right now. Indigo Wild soap FTW!

Tidbit 3) There is a good possibility that we've seen the last of the 90 degree days around these parts. I KNOW!!!! That is a squee moment, right there. Yes, It's freaking NOVEMBER, and so we really ought to have been well and truly done with them long ago, but as recently as a week ago the temps were in the mid 80's and it felt like we were living in Tampa such was the heat and moistness. Weirdness. Now though it's gray and cool, which is more like New Jersey. Not that it's a BAD thing, mind you, just that to wake up 800 miles north of where you went to sleep is ... odd.

OK, I have run out of tidbits. On to the recipe.

This is adapted from a recipe by Treva Davis (who I do not know but who was identified as the originator, so here's a tip o' the hat to Treva), originally from her "Spice of Life" cookbook which is no longer in print but which I like to imagine is full of oddly-tinted 60's-styled photos of 'exotic' foods that call for ingredients like the mysterious 'ginger,' and 'red pepper' flakes, for Treva is (was? I simply don't know) a lil' daredevil when it comes to challenging people's palates, old-school style.

(<--Hello, we bring dessert, '70's style!)

Anyhow. Do not be daunted by the long list of spices called for in this dish. Treva only uses curry powder, coriander, ginger, and turmeric, but here at the Tiny House we are an adventurous lot and thus threw in other things we knew would taste good. And, OK, she wants you to use apple juice and white wine as the liquids; we do not have apple juice or white wine at home, so I just went wild with the substitutions (vinegar for the acidity, mirin for the sweetness). Also, if you're out of sour cream and yogurt, fear not, for Treva only puts on the honey at the end and doesn't bother with such things as 'sauces' or, I think, 'mouth feel.'

Actually, now that I think of it, the recipe below is similar to Treva's pretty much in name only. Who knows? It might be better her way!

A) Mix together in a medium skillet the following:
  • juice of a lemon
  • 1 TBSP mirin (sweetened rice wine)
  • 2 TBSP cider vinegar
  • 2 TBSP water
  • 2 tsp curry powder
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1/2 tsp cardamom
  • 1/2 tsp cayenne pepper
  • dash cinnamon
  • 1/2 c minced onion
  • 1/2 c diced red pepper
  • 2 cloves minced garlic

B) Add 3 boneless skinless chicken boobies, sliced sideways in 1/2" slices (or thereabouts. No need for a ruler). Tofu might also work if you're meat-averse. Mix well, cover, and marinate for 30 minutes.

C) Turn on heat and simmer for 25 minutes or so.

D) Mix 1/2 c sour cream, 1/2 c plain yogurt, 2 tsp honey, add to chicken mix, let bubble until warmed through. Serve over rice. Basmati is always a good choice.

There you go. Another in a series of 'recipes that make your house smell like someone loves it,' and it easily serves 4.

And that's all I got for now. Have a wonderful Wednesday, y'all!

Tiff out.

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