As I start back, I'm going to change some things, add some method to my blogging madness. Each week, the husband and I will choose our favorite dinner and I'll share it with you. I'm decided to categorize these recipes as "Dinner of the Week." :)
Every 1st week of the month, I'm going to include a feature called "Double-Green Tips" in my post. Why are these monthly tips double green, you ask? Because they are personally tested and proven ways for you to save both natural and financial resources :) I've already got the one for next week picked out, and I'm excited to share it with you!
THEN, every 3rd week of the month, I'll include a dessert recipe with my post, for my fellow sweet tooths out there :)
So, if anyone's still out there after my long AWOL period, here's the first "Dinner of the Week!"
DINNER OF THE WEEK
Chicken Curry
Ingredients:
1 1/2 T olive oil
1//2 onion, chopped
2 grated carrots
2 T flour
1 1/2 T curry
1/2 t cinnamon
1/2 t garlic
1/2 t ginger
1/2 t black pepper (fresh ground is best)
1/2 t crushed red pepper
1/2 t coriander
1/2 t cumin
1 1/2 c chicken broth or stock
2 1/2 c milk (for creamier consistency, use about 1 c half and half)
1/2 t salt
2 t lemon juice
4-6 cups of (preferably skinless) shredded, cooked chicken
Method:
For starters, I recommend cooking a whole chicken yourself in a crockpot, with onions, herbs, and spices of your choice. It will be very tender and easy to debone and shred. The best way to shred it is to simply pull it off the bones, then tear and mush it into small bits with your fingers. Messy, but effective!
Now, for the curry!
Saute the onions and 1/2 of the grated carrot in the oil, until onion is transparent. Add flour, curry, and other spices. Cook 1 minute. Add broth and milk slowly while stirring. Add salt and bring to a slow boil. Add the rest of the carrot and lemon juice, then transfer to a blender/large food processor, and puree until carrot and onion bits are gone. Return to stovetop, bring to a simmer, and cover. Let the curry simmer about 7-10 minutes, stirring occasionally to avoid browning on the bottom. Add chicken, and simmer until it thickens, about 3-5 minutes. Serve over rice, or with naan bread. Serves 4-6.
Enjoy! I'll see you next week!
