Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘chicken curry recipe’
Posted: September 19th, 2013

indian cookingThanks to everyone who entered the drawing for “Savory Bites,” by Hollis Wilder. The winner is Diane Wisinski. I’ll pop it in the mail today.
If you are not Diane Wisinski, you are eligible to enter this week’s drawing for “Easy Indian Cooking,” by Suneeta Vaswani.
Boy, it’s getting harder and harder not to keep the cookbooks landing on my desk these days. I reluctantly surrender this one, which promises a an array of recipes for rich, aromatic dishes that I’d welcome at my dinner table any day of the week.
Anyone who loves Indian cooking understands why Christopher Columbus sent forth — at great expense and risk to himself and his crew — to find a quicker way to India, the home of intense spices found nowhere in Europe.
Now we have grocery stores, and books like this, and dishes like this one:
12 skinless bone-in chicken thighs, about 4 pounds
1 cup plain, nonfat yogurt, at room temperature
1 teaspoon cornstarch
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon minced, peeled gingerroot
1 tablespoon minced garlic
1 tablespoon minced green chiles, see cook’s note
1 tablespoon coriander powder
1 1/2 teaspoon cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne pepper
1 (28-ounce) can tomatoes, chopped, including juice
1/2 cup cilantro, chopped
2 teaspoons salt or to taste
1 1/2 teaspoon garam masala
1/4 cup cilantro, chopped, divided

1. Pat chicken dry.
2. Stir together yogurt and cornstarch until smooth. Set aside.
3. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and sauté until beginning to color, 6 to 8 minutes. Reduce heat to medium and sauté until dark golden, 10 to 12 minutes longer.
4. Stir in ginger, garlic and chile. Saute for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
5. Reduce heat to medium. Add coriander, cumin, turmeric and cayenne pepper. Mix well and cook for 2 to 3 minutes.
6. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
7. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
8. Remove from heat. Stir in garam masala and 3 tablespoons cilantro.
9. Garnish with remaining cilantro before serving. Serve with rice or an Indian bread.
To enter the drawing, send e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

Posted in: Uncategorized
Posted: January 15th, 2013
Bon Appetit got this recipe right -- and light.

Bon Appetit got this recipe right — and light.

Asian food runs the gamut between dripping with fat and sugar, or lean meat and vegetable stars in a dieter’s recipe rotation, Indian and Thai food included.
And it’s not hard to find delicious, well-spiced dishes that require no reason for despair.
Thai Chicken Curry, from the January issue of Bon Appeetit magazine, has me salivating.
It does call for yellow curry paste, which might be hard to get, but I found it in 4-ounce cans on Wegmans website, which I hope means it’s in the store. You can use green or red, which are more readily available, but the flavors will be different.
In general, green is the spiciest. Red is in the middle, and yellow is the mildest. But that can vary, too.
For more information about the differences between curries and pastes, check out this easy-to-understand explanation. from grocery-shopping.casaveneracion.com.
The author of that post, Connie Veneracion, said yellow curry is often availalbe in powdered form, is more for Indian cooking, but that for Thai cooking you really want the paste, which often includes ginger, coriander and lemongrass.

Posted in: Uncategorized
Posted: November 15th, 2012

Sorry I failed to show up yesterday. I was trapped under something heavy. Thanks for entering the drawing for “How to Build A Better Pie,” by Millicent Souris. The winner is Marilyn Goss. I’ll pop it in the mail today.

If you are not Marilyn Goss, you can enter next week’s drawing for “Cooking With Love: Comfort Food That Hugs You,” by Carla Hall.It’s not a fat-fest, but a nice collection of time-tested and beloved dishes with a twist or two. A couple that jumped out at me were Celery and Blue Cheese Slaw, Groundnut Stew, and Matthew’s Chicken Curry, see below.

To enter, send an e-mail to jennie.geisler@timesnews.com , including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

For those of you just here for the food, this dish looks fabulous.

3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
3/4 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
2 teaspoons ground coriander
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon canola or other neutral oil
l2 large yellow onions, very thinly sliced
1 serrano chile, stemmed, seeded and finely chopped
2 tablespoons chicken stock or water
4 garlic cloves, very thinly sliced
1 1/2 teaspoons grated peeled fresh ginger
3/4 cup coconut milk
3/4 cup water
Toasted cashews for garnish
Cilantro for garnish
Steamed green peas, for serving
Cooked basmati rice, for serving

1. Put the chicken breast chunks in one bowl and the thighs in another. In a small bowl, combine the coriander, cumin, turmeric, cayenne, salt and pepper. Divide between the bowls of chicken and turn the chicken pieces to evenly coat. Let stand for 20 minutes.
2. In a large, deep skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken thigh chunks in a single layer and cook, turning the pieces occasionally, until nice and browned, about 2 minutes. Transfer to a plate. Repeat with another tablespoon oil and the chicken breast chunks, transferring them to another plate. You just want to sear the chicken, not cook it through.
3. Add another tablespoon of oil to the pan, reduce the heat to medium, and add the onions and chile. Cook, stirring occasionally, until onions are golden and melted, about 7 minutes. Reduce the heat to low and add the stock, stirring in the beautiful browned bits from the bottom of the pan.
4. Add the garlic, ginger, 1/4 cup of the coconut milk and 1/4 cup of the water. Stir well, bring to a simmer, and return the chicken thighs to the skillet. Cook for 20 minutes, then add the chicken breasts. Cook for 5 minutes, then stir in the remaining coconut milk and water. Cook 5 minutes longer or until stewy.
5. Tops with cashews and cilantro. Serve with plain steamed peas and basmati rice.
– “Cooking With Love,” by Carla Hall

Posted in: Uncategorized