Tonight Scott and I made The Kitchen Bible’s Chicken Tikka Masala recipe that he found through Cookstr.com. Had I taken a close look at the recipe initially, I probably would have realized that though it was pretty tasty, it wasn’t too authentic. The final dish had a very acidic taste, probably from the boat load of lime juice involved in the sauce and marinade. It was also lacking in the spice department. It contained plenty of cilantro, some red chili, and a bit of turmeric and cumin. A classic Garam Masala spice blend would have been a better choice. Anyway, the final dish was pretty tasty, but hardly a knock-out, and not all that much like what I expect Chicken Tikka Masala to taste like. Next time I try for Tikka Masala, I think I am going to try Pioneer Woman’s version, which came highly recommended by my littlest sis, Cait.
Tag Archives: curry
Leftovers are a challenge that require some cunning to overcome. Without a dash of daring, a tad of spice, or a bit of flair, your leftover meat bits can leave you unfulfilled. They dry out, they lose flavor, they just plain suck it up. After my Mom whipped up a Rump Roast that would make angels cry it seemed a shame to reheat the once perfectly cooked meat and eat it in the same way. My answer? Curry! Who doesn’t like curry, anyway? By stewing the meat in this creamy curry stew/sauce it remained juicy and tender. Best of all, noone suffered from Dejavu when it came round for its second show. This basic curry sauce can also be used to create first round meat dishes, and vegetarian or seafood based curries. Just quick cook any meat or fish on the side, then add it when I mention adding the “meat”. If you are looking for some other veggies that get along with curry, try cauliflower, asparagus, carrots, mushrooms, or black beans. One of my favorite vegetarian additions to curry is tempeh. Chop it into bite sized rectangles, fry it in a little hot peanut oil, and sprinkle it with a dash of soy sauce. Your curry will love it!
- 1 Yellow Onion (Thin Scliced)
- 4 tbsp. Butter (Salted)
- 2 tbsp. Curry Power
- 2 Cloves Minced Garlic
- 2 Cloves Grated Garlic
- 2 Knobs Minced Ginger
- 2 Knobs Grated Ginger
- 2 – 4 Dried Chinese Hot Peppers (X’ian Peppers) cut into thirds – Optional
- 2 Cups Vegetable Broth
- 1 can Coconut Milk
- 2 tbsp. Wondra
- Leftover Meat (I used 1 lb. Rump Roast, chopped into bite size pieces)
- Leftover Veggies (I used 1 cup peas)
- Fresh Veggies (I used one sweet potato, diced)
- Whisk together Coconut Milk and Vegetable Broth in a microwave safe bowl, then warm in the microwave for 45 – 60 seconds. Set aside.
- In a deep skillet, combine butter, onion, minced garlic and ginger. Saute over medium heat until the onions have browned.
- Increase heat to medium-high, and begin slowly adding wondra, teaspoon at a time, along with small amounts of the Coconut Milk/Veg Broth mixture. Mix constantly to create a smooth texture. Continue adding liquid until the mixture is uniform in texture.
- Add any meat or seafood followed by any fresh veggies and the grated garlic and ginger. If you are adding hot peppers, now is the time. Try to remember how many pieces of hot pepper you’ve added so that you can remove them at the end.
- Increase the heat and bring the mixture to a boil. Once it is boiling strong, reduce the heat and leave the curry to simmer for the next 10 – 15 minutes. While the mixture simmers, stir occasionally, keeping an eye on the texture of the sauce and any fresh vegetables you have added. You don’t want the sauce to burn, or for your veggies to become overcooked.
- When your veggies are tender and the sauce has reduced a bit, give the curry a taste and add any salt or other spices you think it might need. Carefully remove any hot peppers you have added. (Chopsticks work well for this step.) Then add any leftover or pre-cooked veggies that you like. If you are adding any tempeh or tofu you can do so now. Let everything new warm up, then remove from heat and serve along with rice or egg noodles.
I would have included a photo, but curry just isn’t that good looking. Tasty though, quite tasty.