Wednesday, November 10, 2010

Blog Challenge Day 21: A Recipe

Greetings Humble Readers!

Today's assignment is far too easy!  Share a recipe?  Me? 

Well, if you insist!

First up, just a reminder if you're new-ish to my hobbit-hole, make sure you check out the "Larder" tab up there at the top for all the links to the recipes I've shared over the last couple of years. 

Today's recipe is one that is in our regular rotation.  I originally found inspiration for this on my all-time favourite cooking website,, adapted and combined it with some flavours from my favourite Indian restaurant.

As always, keep in mind that measurements are approximate, and you are more than welcome to play around with the ingredients to make it what you want it to be.  This recipe also sizes up or down very easily, and it freezes very well.

Chicken Curry
2 boneless skinless chicken breasts & 6 thighs, cut into bite-sized chunks
1/4 cup flour
1 tbsp chili powder
olive oil
1 lg onion, coarsely chopped
minced garlic (I like a lot in this... 5 or 6 cloves)
2 tsp cinnamon
1 tsp ground ginger
1 tsp cloves
2-3 tbsp curry powder (depending how strong you like it)
1 can coconut milk (I always use the light coconut milk)
1 28oz can diced tomatoes, partially drained
1 1/2 cup frozen peas

Combine flour and chili powder, and dredge the chicken.  In a deep skillet, heat a drizzle of olive oil, and then add the chicken.  Brown the chicken pieces.  Add the onion and garlic to the pan, and saute until the onions are transparent, stirring often so that the garlic doesn't burn.  Move chicken, onions and garlic to the outside edges of the pan and add all the spices into the center.  After a moment or two you will start to smell the spices toasting.  Stir them into the chicken and onions.  Add coconut milk and diced tomatoes.  Combine well and reduce heat.  Cover and allow to simmer slowly for 15-20 minutes, stirring occassionally.  Adjust spices at this point, if you feel the need.  Add in the frozen peas just a couple of minutes before serving. 

Serve over rice, mashed potatoes, or noodles.

This recipe can also be made with a rotisserie chicken from the grocery store.  If so, skip the dredging, and saute the onions and garlic before adding shredded skinned chicken to the pan.  Sauce will be a little thinner, but not greatly. 

If you try it, please let me know what you think!


  1. Oh yum! That looks and sounds so delicious.

  2. Well you always have my favourite food make me want to come over...okay, you already know that, right?

    Can't believe it is just 17 days to your due must be getting some exciting....

  3. OMG! Looks great! I finally tried Indian food for the first time when we were in London. Our options for culture are limited here.


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