I was starring at my cupboard yesterday trying to figure out what to make with the chicken that had been in the fridge begging to be used. Does it bother/amuse anyone else how uncommon ingredients only come in larger sizes, while common ones come in both large and small sizes? For example: I have dried rosemary in both the normal shaker and a smaller shaker. (Don't ask me why, I don't know). However, the only way to purchase garam masala (a spice used in Indian cooking) is by the bucket full (not really, it just seems that way). What am I going to do with all of that? I'll have the same jar for the rest of my life. That's not a very good business model!
Anyway, I decided curry sounded great so I marinated some of the chicken for a couple hours then baked it up. For a twist, I served it with pasta instead of rice.
[side note: Have you tried Barilla's "Next Generation" pasta called Barilla Plus? It comes in a yellow box and is the bomb. It's a multi-grain pasta (best one I've had so far) with added protein, finer, and omega-3. Seriously, if you love pasta, you should try it. You'll definitely feel better about splurging on a heaping bowl of carbs!]
Attached is the recipe for anyone who's adventurous. It's a bit spicy, I tend to go over board on red pepper flakes, but they can be omitted or you can substitute diced red bell pepper if you prefer. It can also be made vegetarian by substituting eggplant, firm tofu, or paneer (Indian cheese). If you do try it, let me know what you think!
It makes me happy that I inspired this.
ReplyDeleteMy creamy pesto pasta was so effing delicious. I'll have to make it for you sometime.
I'm going to have to try this...im scared of curry though!
ReplyDeleteI should add- if you have a fan on your range you should turn it on. Otherwise, your house will smell a bit like curry for a couple days.
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