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Wednesday, April 29, 2009

Guest Recipe: Too-Tired-to-Cook Curry

Jeanetta Miller submitted this recipe in the comments, but we think it merits its own post. As the name indicates, it’s a recipe that comes in handy when Jeanetta and her husband are too worn out to try anything fancy and just want a reliable dish that they know will make them happy.
1 pound boneless, skinless chicken thighs
2 T. olive oil

14-ounce can diced tomatoes, with juice
3 cloves garlic, roughly chopped
½ t. ground ginger
2 t. garam masala*
½ t. chili powder
½ cup plain yogurt
handful of chopped cilantro
1. Cut the chicken thighs into bite-size pieces and brown them in the oil, using an oven-proof pan with a lid.
2.  Heat the oven to 375 degrees.
3.  While the chicken browns, blend the tomatoes, garlic, ginger, garam masala, and chili powder in a blender or food processor.
4.  Add the sauce to the chicken in the pan, bring it to a boil, cover, and bake in the oven for half an hour.
5.  Remove the lid from the pan, and let the chicken cool for a few minutes. Stir in the yogurt and cilantro.
Jeanetta suggests serving this dish on brown rice cooked with a tablespoon of wild rice: “It makes a huge difference in the texture and taste of the rice.” This is a great suggestion for stretching wild rice, which is as expensive as it is delicious.
* Garam masala, an all-purpose Indian spice mix, can be found in the ethnic section of some supermarkets or online. If you’re lucky enough to have an Indian market in your area, go there, and not just for garam masala—these stores have the freshest, cheapest spices for all kinds of dishes.

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