"What the heck can I cook for dinner?!" Episode... um... Five hundred?

Last night at 6:45, my husband looked up at me and asked, "So, what are we going to do for dinner?" (And for those of you feminazis who are about to hit the roof, he was perfectly willing to go nuke a potato for himself, so there!)

I looked up from my mad quilting frenzy (I got EIGHT more tops for baby quilts done last night!), and started pondering what I had available - and what I came up with got RAVE reviews! I don't know what to call it; the spices are inspired by Indian (that's India-Indian) cuisine, so I suppose I can call this a curry... And it does have curry powder in it... Ah, well, maybe it'll just be referred to as "That thing you did the other night with the chicken and the spices..." LOL

Ingredients:

• 4 chicken thighs
• 1 14oz can of diced tomatoes, undrained
• 1 TB, heaping, of minced or grated ginger
• 1 TB, heaping, of minced or pressed garlic
• 1 TB, heaping (gosh, this is getting to be a habit!), of hot curry powder (preferably from Penzey's)
• 1 tsp each: ground cardamom, ground cumin, and ground white pepper
• about 10-12 coriander seeds
• 1/2 tsp red pepper flakes
• salt and freshly ground black pepper, to taste

Rinse the thighs, pat dry and season with the salt and black pepper (both sides).

Heat about 2 TB of oil (vegetable or peanut) in a saute pan, and then brown the chicken on both sides. When done, move the thighs to a plate, and add the coriander seeds to the pan. Stir for about 10 seconds while seeds brown, and then add the ground spices, stirring constantly. When all the spices are fragrant (about another 10-15 seconds), add the ginger and garlic and keep stirring for about 1 minute. Add in the tomatoes and bring to a boil.

Turn the heat down and add the chicken back to the pot, spooning the tomato mixture over to cover the thighs. Cover and cook on low heat fr about 30 minutes, or until the thighs are cooked through.

That's it! Nice and easy, huh? I'm assuming that this would double and triple easily, just make sure your saute pan is large enough. I was quesstimating on the amounts of the ground spices, so you can adjust the level of flavor and heat to your particular taste.

Oh, and I'm sorry that there's no picture: it got gobbled up too quickly! ;-)

(And I'll try to have pictures of the new quilt tops up ASAP...)

Comments

[Denita TwoDragons]

1.

Oooooohhhh baby...serve that over a heaping mound of fluffy basmati rice, with a dollop of homemade unsweetened yogurt and a wedge of lime. *drool*

You're not helping my pregnancy cravings, you realize that...? You're an EVIL! EEEVIL!! Evil vile meany mean-head!

--TwoDragons

[Kat]

2.

Yeah, but Denita - it's really quite healthy! Erm, at least when eaten in moderation, LOLOLOL

[Denita TwoDragons]

3.

What is this word, "moderation" that you are speaking...? ;-)

Eric took us to my favorite Indian restaurant on Thursday for our anniversary/birthday/baby sonogram gender discovery (check your Inbox!) celebration. Ohhhhhh, baby. the leftovers are calling to me even as I type this...

--TwoDragons