Mmmmm.... wintery weather and crispy cool temperatures just beg for warm spicy food, don't you think? It's been awhile since I've participated in Menu Plan Monday, but was inspired this week(Just a little late getting my post in on MONDAY... on the east coast, anyway). :)
Tonight I made a recipe based on my dad's Chicken Korma recipe (he was taught to make it by his room-mate in Bible College who was a native East Indian). This version has a few shortcuts and substitutions, but I thought it turned out fairly decent, and so did everyone else in the family, apparently, as all the bowls were scraped clean! :)
Chop 1 pepper in medium to fine dice (I used orange) and add it to the pot. While those are cooking,
Slice 4 large carrots into fairly thin slices and add those to the pot.
Cook these three ingredients until they are fairly soft(10-15 minutes?), then
Add 3-4 minced garlic cloves.
After about 2-3 minutes stir in the following spices (These are measurements to start with, but please adjust to taste~ I plan to play with them a little more myself, because they weren't quite "perfect" tonight, while still being quite delicious)
3 tsp cumin
2 tsp tumeric
2 tsp chili powder
1/4 tsp cloves
(2-3 tsp curry powder is optional, I didn't use it this time around... wasn't feeling curry-ish)
Stir the veggies and the spices over medium heat for 3-5 minutes then add your chicken.
I tend to made an open space in the middle of my saute' pan, leaving the veggies around the sides, and cook the chicken there in the middle.
I used 3 chicken breasts, cubed into about 1 inch pieces. We could have used a little more meat, but this is a good way to s-t-r-e-t-c-h that grocery budget! :)
When the chicken is reasonably cooked (about 5 minutes),
Toss in 1.5 to 2.5 cups whole cashews. Stir for a bit then
Add 2 cans purred tomato (I just whip diced tomatoes in the blender) and
4 cups broth (use your choice... I have been using Knorr's Concentrated vegetable broth)
Let this mixture come to a boil, then simmer for at least 1/2 hour (While you make your rice). It's even better if it can simmer for 1-2 hours to let the flavors meld.
If the sauce is a little too "soupy" it's great to add some freshly grated coconut. I grated in about 1/4 of a fresh coconut this time around (Yay for husbands who pick up ingredients like that! and it was a good one this time, too!)
Serve over rice.
For the rest of the week:Lentil stew/soup
Deli Meat/Cheese wraps
Sausage and Potato Frittata
Saturday is "Boys Fend For Themselves"~ Eldest and I will be eating at Rein's New York Deli on our way home from a Feis
What's cooking at your house? Feel free to comment here, post your menu plan, or browse for inspiration over at Menu Plan Monday. I'm also posting on "Try a New Recipe Tuesday" so head on over there for some more inspiration!