I won’t bore you with the myriad of reasons/excuses I have for not posting for months (hint: engagement, work, general life…), but I’ve been feeling rather guilty about it as of late…
I’m making more of a conscious effort to cook at home, rather than eat out at restaurants (see earlier mention of upcoming wedding to understand the need to fit into a wedding dress and save some cash). Now, I love to cook, but I’m the first to admit that I can get stuck in a culinary rut. So, I’ve resolved to try at least one new recipe each week, to try and keep things interesting!
This week, I was inspired by a recipe featured in the June issue of Real Simple magazine: Green curry with halibut and corn.
One slight problem: there was no green curry paste at my local grocery store. Just red. Rather than scrap the whole recipe, I decided to just substitute… I also opted for haddock rather than halibut (it was on special).
This was actually a really easy recipe to pull together: minimal prep work and cook time. I also cut the fat a bit by substituting the coconut milk with light coconut milk… The red curry added some heat to the dish, but that was balanced out nicely by the natural sweetness of the coconut milk and the corn. It also looked pretty appetizing:
I found it needed a bit more salt added (and I’m not someone who tends to add salt to my food), but once it’d sprinkled on a bit of extra seasoning, it was perfect! Kevin also really enjoyed it, so based on the ease of prep, I’ll definitely be adding this one to the recipe collection. 🙂
We also had plenty left over for lunch (bonus!)
OH, and for anyone out there who has dietary restrictions, this recipe is also gluten-free.
If you’re in the same boat as me right now, the winter is bringing you down. I know, I know, we haven’t had much of a winter to complain about, especially over here on the east coast of Canada. But I still loathe having to scrape my windshield and sit in the car as it warms up (though I find that fiercely clutching a mug of hot coffee can help with the frozen-finger situation).
Back to the issue at hand: winter blahs. As a lovely escape from the grey, frosty days of January and Feburary, I like to disappear into the depths of my kitchen, warming myself by the oven while concocting dishes with a bit of a kick. Something to comfort and warm, you know? Chilis and stews are great options, but I always find they taste better after a day or two, when flavours have really had a chance to mingle. So, if I’m looking for instant results — and something with a bit of an exotic feel — my mind always turns to Indian food.
Now, I would never claim to be cooking authentic Indian cuisine. Hardly. I love me a good curry every once in a while, and I’ve tried my hand at one or two versions, with varying degrees of success. But my go-to “Indian” dish is actually a recipe from the Eat, Shrink and Be Merry cookbook: Better Butter Chicken. (Okay, okay, I know it has a cheesy name, but this is actually one of my favourite recipe sources: they’re pretty healthy, and there’s a wide variety of options. Plus, it was voted the best cookbook of the decade by Chapters, so I can’t be too far off-base).
I really hope the Podleski sisters won’t mind me sharing this recipe with you… I think it’s super easy, and absolutely delicious. I hope you think so, too! 🙂
BETTER BUTTER CHICKEN
- 2 tbsp. butter
- 1 cup chopped onion
- 2 tsp. minced garlic
- 1 tbsp. grated ginger
- 1 tsp. chili powder
- 1/2 tsp. turmeric
- 1/4 tsp. cinnamon
- 1 (19 ounce) can diced tomatoes
- 2 tbsp. tomato paste
- 1 tbsp. brown sugar
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1 whole rotisserie-cooked chicken, skin removed and meat cut up into chunks (not too small!)
- 1/3 cup light cream (5%)
- 1/4 cup light sour cream OR 1/4 cup light plain yogurt
- 1 tbsp. minced cilantro
- Basmati rice
- Melt butter in a deep skillet over medium heat, adding onions and garlic and cooking slowly, stirring often, until the onions are tender (about 5 minutes).
- Add ginger, chili powder, turmeric and cinnamon and cook for 1 more minute (if you’re suffering from winter blues, take a deep breath while these are cooking, and you’ll warm up!)
- Add your tomatoes, tomato paste, brown sugar, salt and pepper and reduce the heat to low. Cover and let this simmer for 10 minutes, stirring every once in a while.
- Add your cut-up chicken (the rotisserie chicken is totally cheating, as it’s not even close to tandoori chicken, but it’s super tender and will take on the flavours of your sauce, so no worries!), and your cream and sour cream. Simmer for another 5 minutes uncovered.
- Remove from heat and add the cilantro. Serve over a bowl of piping hot basmati rice.
I really hope you enjoy this recipe! It’s one of my personal favourites to make at home.