Curry Chicken

Subtitled: the most life-changingly easy weeknight chicken of all time

For those not interested in the back-story (understandable), two jumps: Beginning of the actual recipe, and condensed, shorter recipe. But the back story is this, in a nutshell: I’m back. I have gone through a few life changes, including, but not limited to:

  • Getting married
  • Moving away from Chicago and to Charlotte, NC
  • Taking a honeymoon
  • LSF becoming TLH (Tax Lawyer Husband) and starting a new job
  • Travelling for work a ton
  • Getting pregnant
  • Losing the baby (one of the hardest things I have ever gone through, without a doubt, but the amazing support of all my friends and family has brought us through the other side)
  • Generally getting back in the swing of things and trying to be a semi-responsible, actual, factual adult.
  • Realizing that being a semi-responsible, actual, factual adult is kind of a bummer. So it goes.

But like I said, I’m back, baby! And I wanted to share one of the single easiest recipes I have come across in a long, long, LONG time. I have a pure distaste for recipes that say “easy weeknight meal!” and it takes an hour of your life and is super complicated. That is NOT what I call “easy” nor what I will ever qualify as “weeknight.” What I am sharing with you is an actually weeknight-qualifying, super easy chicken recipe that is just dang old tasty. I hope you like it!

This recipe actually comes from a (you don’t have to tell anyone!) pregnancy cookbook I picked up in the time when I was expecting. In my extreme cheapness I didn’t want to let a cookbook I payed for go to waste, and figured that food is food, I might as well try some recipes, right? It’s turned out to be an absolutely great cookbook – and my favorite part about this cookbook is that it tells you exactly how long all the recipes last in the fridge and the freezer. Brilliant!

As always, the cast of characters:

One pound of chicken (you will be cutting this into cubes, so I got tenders since they were the same price), 1 red bell pepper, 1 lime, curry powder, sweet onion, cilantro, sugar, canola oil, fish sauce (or soy sauce)…and…forgotten…green onions. But just pretend!

First, chop the red pepper into strips. I halved the stripes again.

Then, cut the sweet onion (please use sweet, not regular! It makes the recipe so much more special) into slices. Again, SO EASY.

Cut up the chicken into bite-sized pieces, and then put them all into a bowl together.

Now, the extra few ingredients. Add to the chicken/peppers/onions:

  • 1 tablespoon sugar
  • 2 tablespoons canola oil
  • 1 tablespoon curry powder

Stir all these together and then wrap in cling wrap, and let it marinate 30 minutes, or overnight. Usually I’ve been just making this in the morning or the night before, but leaving it and just set is so easy!

After you’ve let this mixture marinate for 30 minutes, or a day, or whatever length of time you needed to let it sit, heat up the skillet. Or start the rice then heat up the skillet.

A note on how to make rice: STOP MAKING IT SO COMPLICATED! Sure, you can use a rice maker, but here is the secret to good rice on the stove: DO NOT STIR IT. So here’s what you do:

  • Decide how much rice you’re going to make. Now, double that amount, and put that doubled amount of water into a pot with a lid that tightly fits over it and does not have a hole in the lid. I cannot stress how important the whole “doesn’t have a hole in the lid” thing is. You are steaming the rice to perfect – letting the steam out will only result in heartbreak.
  • Add a tiiiiiny (technical term, so go with say a tablespoon) of extra water to the water
  • Measure out the rice into the same container. So say you boiled two cups of water? Get 1 cup ready.
  • Put the water on the stove on high and get it to boiling
  • Once boiling, put the rice into the water and give it an immediate stir
  • Immediately, while stirring, or just after, turn the heat down to low.
  • Cover with the lid I waxed poetic on just above
  • Walk away for 20 minutes. DO NOT, I repeat DO NOT open that lid and stir the rice. I am serious. Do whatever it is you need to do to take away that temptation. I promise. Remember, steaming the rice. You wouldn’t open a rice cooker, right? Same thing.
  • After 20 minutes, open the lid, fluff the rice, and be amazed at your own rice-making abilities. Voila!

But back to the chicken. Heat the skillet over medium-high heat and heat the 1 tablespoon of oil you have left from the recipe ingredients. Then, put in half the chicken and half of 3 green onions that you chopped that I neglected to remember and cook until the chicken is cooked, aka, not pink, in the middle. It should take about 5-7 minutes.

Transfer this batch to a bowl, cover with tin foil, then repeat with the rest of the chicken and green onions mixture.

Then, pour it over your rice, serve with some chopped cilantro and some lime wedges…and we also had some Trader Joe’s naan (ALSO, life-changing, by the way) that we heated up…and it was…amazing.

Like I said – life-changingly easy.

Hope you enjoy it!


Quick and Easy Chicken Curry

From: Eating For Pregnancy

(I made 0 changes!)
Ingredients

  • 1 pound chicken tenders, cut into 1/2-inch slices on the diagonal
  • 1 red bell pepper, cored, seeded, quartered and cut into 1/4-inch strips
  • 1 medium sweet onion (such as Vidalia), halved and thinly sliced
  • 1 tablespoon mild curry powder
  • 1 tablespoon sugar
  • 3 tablespoons canola oil (split)
  • 1 tablespoon fish sauce or soy sauce
  • 3 scallions, trimmed and sliced into large pieces
  • 1/4 cup chopped fresh cilantro, or to taste
  • Freshly squeezed lime juice, to taste
  • Lime wedges for the table

Instructions

  1. Combine the chicken, red bell pepper, onion, curry powder, sugar, 2 tablespoons canola oil, and fish sauce in a bowl. Mix well until combined, then allow to marinate, covered and refrigerated, for at least 30 minutes, or overnight.
  2. Heat the remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add half of the chicken mixture and half of the scallions and saute for about 5 to 7 minutes, or until the chicken is cooked.
  3. Transfer the cooked chicken to a serving bowl and cover with foil to keep warm. Reheat the skillet, add the remaining chicken mixture and scallions, and repeat the procedure.
  4. Garnish with the cilantro and a squeeze of fresh lime juice. Serve immediately with lime wedges.

I served with rice (best way to make rice below, reviewed from the post).

How to make rice, condensed:

  1. Double the amount of rice and put that+1 tablespoon into pot with tight-fitting lid (no hole in the lid! – so if you are making 1 cup of rice, boil 2 cups+1 tablespoon of water)
  2. Bring water to boil
  3. Once water is boiling, put rice into boiling water, stir rice, and simultaneously turn heat down to low
  4. Let rice sit and DO NOT STIR for 20 minutes
  5. Open lid, fluff rice, and serve

Chocolate Chocolate Chip Cookies

Seriously, y’all.

Seriously.

That’s all I have to say. I just…can’t even describe these. Here’s a sad fact: I don’t tend to have good luck with cookies. For some reason, my cookies just don’t tend to ever taste as good as anyone else’s, and I had grown a complex about it.

It was a cookie inadequacy spiral.

Until now! If you’ve been following along, you know that I have a major crush on the recipe book 100 Recipes Every Woman Should Know. I’ve made Spicy Peanut Sauce Noodles and Lemon (Engagement Chicken) and both are some of my favorite recipes of all time. Well this, friends, is no exception. The official recipe name is “Make Friends and Influence People Cookies” and boy do they ever. I suggest making them immediately! For those who want to jump the gun, here’s the jump to the recipe!

The cast of characters, you ask?

Flour (I used whole wheat, but white would be fine I’m sure, too), unsweetened cocoa, baking soda, salt, butter (let it soften!), brown sugar, white sugar, 2 eggs, vanilla, and chocolate chips (I used dark because I have an obsession with dark chocolate). The recipe calls for optional walnuts, but I just omitted them. I’m sure they’d be delicious though!

Now, here’s a moment when I admire my appliances. I’m ashamed to admit, this another one of those moments. This, friends, is my mixer. I love him. A lot. And for cookies, he’s just fab.

So after you’re done admiring your mixer of choice, whether that be your hands, your hand mixer, or your Kitchen Aid mixer, preheat your oven to 375° and position the racks in the lower and upper third of your oven.

Then, in a separate bowl from your mixer bowl, put in 1 and 1/4 cup of flour….

3/4 cup of unsweetened cocoa…

And then 1 and 1/4 teaspoons of salt and 3/4 teaspoons of baking soda, and whisk it all together.

Then in your mixer bowl, put in 2 sticks of butter (1 cup), 1 cup of packed brown sugar, and 1/2 cup of granulated sugar and put that sucker on high. (Or mix it by hand until they are all totally completely combined.)

Then, add in each of the 2 eggs one at a time. Which means crack an egg in, mix it, and then do the other.

Then mix in 1 and 1/2 teaspoons of vanilla. I truly believe that vanilla is what makes chocolate chip cookies taste so delicious.

Then, add in that flour mixture I bet you had almost forgotten about! Just add it in while you’re mixing slowly.

Then, take the mixer out, and hand mix in the chocolate chips! The recipe calls for 12 ounces, but I honestly didn’t use that much! I just used enough that there was a generous smattering in the dough.

Then, onto your baking sheets…plop tablespoons onto the baking sheets about 2 inches apart.

Once you’ve filled your baking sheets, bake them for about 8-9 minutes. Basically, until they’ve flattened out and they look so delicious you can’t take it one more second and have to pull them out of the oven.

I said it at the beginning, and yup, I’ll say it again.

Seriously, y’all.

Seriously.

Enjoy!

Here’s the original recipe, from 100 Recipes Every Woman Should Know, the only change I made was to use white Whole Wheat flour and dark chocolate chips. Hope you like them!


Win Friends and Influence People Cookies
(Chocolate Chocolate Chip Cookies)

Ingredients

  • 1 1/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 2 sticks of unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • One 12-ounce package of semisweet or bittersweet or dark chocolate chips
  • 1 cup coarsely chopped walnuts (optional)

Directions

  1. Preheat the oven to 375°F. Position the racks in the upper and lower thirds of the oven.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
  3. In a large bowl, with a mixer on high speed, beat the butter and sugars until light and fluffy, about 4 minutes.
  4. Beat in the eggs, one at a time. Mix in the vanilla until combined. Add the flour mixture and combine thoroughly. Stir in the chocolate chips and walnuts (if using).
  5. Drop rounded tablespoons of the mixture onto ungreased bkng sheats about 2 inches apart. Bake for about 8 minutes, until puffy and the bottoms are golden brown. Let cool on baking sheets about 2 minutes, then transfer them to wire racks to cool completely.

Enjoy vigorously!