For this week, I decided to make one my favorite meals that is quick to prepare and tastes great. I used a recipe from the New York Times cooking website to make this meal.
- 3 tablespoons vegetable oil
- 1 medium onion sliced
- 3 cloves of garlic
- 1 tablespoon of garam masala
- 1 6oz can of tomato paste
- 3/4 teaspoon kosher salt
- 1.5 pounds chicken breast
- 1 teaspoon lime zest
- 1 cup coconut milk
- 1/2 cup of chicken stock
To incorporate this week's cooking technique, I decided to slice the onions and incorporate that into the curry to provide some texture.
After I let the onions sweat, I added the spices, garlic, cooked chicken breast, and tomato paste to the pot. I then added the chicken stock and rather than using coconut milk I used half and half to thicken the curry.
As a side, I decided to prepare baked cauliflower and fingerling potatoes. I did not have a recipe for this; rather, I decided to mix some vegetables that I had laying around my apartment. I mixed the vegetables in a bowl with olive oil and kosher salt, and then I poured the vegetables into a baking dish.
After the potatoes were tender when I stabbed them with a knife, I pour the vegetables back into a bowl. I then decided to sprinkle more kosher salt and garam masala over the vegetables for extra seasoning. Once the vegetables were done, I served the Butter Chicken curry over the vegetables.
All in all, this recipe turned out very well. However, in the future I would add less garam masala to the vegetables since it mixed with the butter chicken and began to overpower the meal. I would also add more vegetables to the side dish such as zucchini, peppers, and I would try to substitute sweet potatoes for the fingerling potatoes.
Comments
Post a Comment