Tag Archive | rice

Curry Yogurt Chicken with Naan Bread

chicken curry naan

I have missed blogging over the past year!  I have so many recipes that I want to blog about, but I just have not had the chance.

I got a job in June, Finally!  Then I lost it in August.  Then I was going to start school, and that fell through.  So, time to get back to blogging!

Yesterday I was shopping at Costco, and I found this package of Naan bread.  It looked light and fluffy, and made me crave Indian food.  So, After costco, I went to Winco and bought some curry powder in bulk.  I quickly looked up a yogurt chicken curry recipe and kind of got a list in my head of ingredients I would need at the store.  I got some yogurt and cilantro as well (coriander).  I wish I would have got some lime, but forgot about that.

So today, I thawed out some chicken, and got a marinade started.  I mixed the yogurt, curry powder, turmeric, cayenne powder, fresh ginger, paprika, garlic, cumin, and cilantro.

Mix all of the ingredients in a gallon zip lock bag, and separate half a cup for use later.  Next add 1 inch cubed slices of chicken to the bag.  Gently massage it all together for a few minutes, then let it marinade for several hours in the fridge.  I did it for about six hours.

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Once your marinading is done, the cooking goes by very quickly.  Start a pot for rice.  I used pearl rice, which only takes about 15 minutes or so to cook.  First boil four cups of water, then turn it down to low and add 2 cups of rice and cover until all the water is gone.

While the rice was cooking, I pulled out my husband’s grill skewers, and started putting the chicken on.  I heated my large cast iron pizza tray over a large burner, and started cooking three skewers at a time with a total of 5.  I also made two skewers of green bell peppers to add some color.

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cooking

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Next I toasted the naan bread for 30-40 seconds or so just to warm it up.  Turns out it is the perfect size to fit in my toaster!

naan in toaster

Then when all of the chicken, rice, bread, and bell peppers were cooked through, I assembled the plates. The first plate for my husband had naan with the extra yogurt curry sauce then chicken and peppers on top, with rice on the side.  I served this with a knife and fork.  Then I saw him picking up the naan, and thought eating it like a flat bread gyro was an awesome idea!  My plate had me put the rice on the bread as well, however this became problimatic to eat without a plate.  it was delicious, and I loved the fluffy rice mixed into the sandwich!  It just got very messy, as the naan is not very big, and everything came piling out.

I never thought I liked curry until my friend Niina introduced me to Panang pumpkin curry which I blogged about last December, but I do enjoy most Indian food I have tried, and I thought that I just wanted to try something new.  This recipe is also reminiscent of my Identity Crisis Chicken I blogged about several years ago, except that particular chicken did not have curry and was baked instead of grilled.  My husband RAVED about the recipe, and it is so simple.  It is filling without feeling heavy for sure!

done

Enjoy the recpie, and let me know if you make it and how you like it!

Marinade

1.5 cups yogurt

3 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon ginger

1 teaspoon paprika

2 teaspoons cayenne pepper (more or less depending on how spicy you like it)

1-2 teaspoon cumin (not my favorite but works well with this)

2 cloves of garlic sliced up

1 gallon sized zip lock bag

1 small bunch of cilantro

Mix all ingredients in the gallon ziplock bag.  I find marinating in a bag is easy as you can suck out most of the air, and it coats meat well.  When you are done mixing all of the ingredients set aside half a cup of the yogurt mixture for use later.  Then slice up two or three large chicken breasts into one inch chunks and put them in the bag with the mixture.  Put this in a bowl sealed up with as little air as possible and let it sit for a few hours to marinade.  I think I let mine sit for about 6 hours.  Then I dug out all of the chicken and put in all on skewers, and made two skewers of bell peppers that all got cooked on a cast iron flat top.

Bread:  I used pre-made bread found at Costco, however, you can always make your own naan as well.  I thought I had a recipe for it in my blog but I cannot find it so if I do I will add the link.

I used pearl rice, as that is what I find most authentic to the white rice i got in Korea, and it is what I had on hand.  I think basmati or jasmine would work great with this recipe as well.

When all ingredients were done cooking, I assembled the plate as described above.

My First (and maybe only) Korean Dinner!

Korean dinner

 

This week was the Lunar New Year celebreation in Korea.  This is a huge holiday, where you people are often given a three or four day weekend.  It is a time when Koreans meet with their families, and the women and girls make tons of traditional food.  The families take some of it and offer it to their ancestors at their grave sites, and then they celebrate usually at the husband’s parents houses.  The children bow before their grandparents and are given money as well.  I don’t know a ton more about this holiday, but I sued it as an excuse for me to make a meal out of traditional Korean foods.

Whenever I go to a traditional barbecue restaurant, they always serve a tofu soup that I really like.  It is not super flavorful, but it is good spooned over rice, and since I have gotten over my aversion to tofu, I have wanted to try it…especially since I got my new traditional Korean soup pot!  I learned in the Cooking in Korea facebook page that the soup was called deonjang jjigae, which is fermented soybean paste soup.  This is the one soup I have really tried, and I enjoy it, so I was determined to make it.  I paired it with smoked duck breast, as that is an easy protein, and one of the meats that we most enjoy in Korea, and of course rice.

DSC01892First I made the soup.  I put the ceramic pot on the stove, and prepared the DSC01891ingredients.  I wish I would have had some kale or bok choy but I didn’t so I just used the veggies I had, which are not nontraditional on their own.

 I used 4 small potatoes, 1 carrot, 1 onion, 2 tablespoons of garlic, 2 teaspoons of Korean red pepper paste, and three tablespoons of deonjang paste in this soup.

First I washed, peeled, and cubed the potatoes.  Next I quartered one carrot lengthwise and then cubed it up as well.  I sliced the onion, and threw in the pulverized garlic.  Next I put it into the soup pot and turned it on high to let it boil, and cook all the root veggies.

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I turned the flame on high, and put the lid on.  I let it cook for about 10 minutes, came back and stirred, and checked the carrots and potatoes.  They were already getting soft, so I removed the pot from the stove, since I can only use one burner at a time.  Next I made my rice.  I have a brown and black rice blend, so my rice tends to look redish purple…you can use whatever rice you have.  I boiled

2  2/3 cups of water, and then turned it down to simmer with 1 1/3 cups of rice and covered for 15 minutes.  I added a drizzle of olive oil in hopes of keeping my rice from sticking to the bottom of the pan (I am good and getting rice stuck on pans!)

DSC01897When it appared that the water was gone from the pan (looking through a glass lid), I took the lid off, stirred it a bit, and removed the pot from the burner.

Next I used my grill pan.  I opened my package of smoked duck breast, and grilled it over the grill pan, just for a few seconds on each side, as it is actually pre-cooked.

Smoked duck is dense like ham, and smells a combination of ham and bacon, which is interesting considering it is a flying animal, not a pig!

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Using the grill pan for this is nice, because duck is very very fatty!  The grill pan allows for the fat to run off, and although it is a little dry, it is still very good…especially with the honey mustard sauce that the store included with it!

Once I had the duck cooked, I threw the pot back on the stove for another minute, just to make sure the soup was hot.  Over high heat, it started boiling again within two minutes, showing that this pot can retain heat very well.  At this point, I realized I forgot to throw in the tofu.  So I cubed up a chunk of firm tofu, and threw it into the pot, letting it simmer for a few more minutes.  I should have done this before taking it off the heat the first time, but it still turned out okay.  I tasted it and realized I was in fact missing a little something so I threw in less than two tablespoons of Braggs Aminos (aka soy sauce), and the salty flavor helped.  At the last moment before serving, I also threw in some chopped up green onions which were the perfect complement to the soup!

This is what it looked like done!

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Now in Korea, they would give each persona  spoon, a set of chop sticks, and all serve yourself on community plates and bowls.  I don’t have very many dishes in my house, so I did take advantage of this!  I set out one plate of duck, one large bowl of rice, and because the soup pot was so large, I did serve us each our own bowl of soup, although traditionally, it is brought to the table in the pot, and everyone just scoops from there.  My favorite way to eat the soup is with rice.

So anyway, here is my duck and doenjang jjigae.  It was not the best meal I have ever made, but it was pretty good, and my soup was close to those I have had at Korean barbecue restaurants around here.

Now on the the special dessert we got in Itaewon today…strawberry rhubarb pie!