-
-
Well as the snow is melting and it is still literally freezing outside, I wanted to make something warming today....and to continue to use up those yukon gold potatoes I have, so I give you chicken and potato curry!
I essentially followed this recipe from the YouTube channel, Food with Chetna: https://www.youtube.com/watch?v=xwiWXsHQd38
This is a simplified curry and comes together very fast. Into a pot you add some cumin seeds and large-diced yellow onion and let that fry up in some oil until golden. Add in some minced garlic until fragrant, then you add a can of diced tomatoes (I used Muir Glen fire-roasted) and let that reduce down a bit.
Dice up some potatoes and chicken thighs to roughly the same size and add those to the pot along with some garam masala, coriander, chile powder (Kashmiri if you got it), salt, and turmeric. Add in some water and about 5 ounces of full-fat greek yogurt. Stir to combine.
Simmer, stirring often, for about 30 minutes. (My chicken was still partially frozen, so I had to let it go a bit longer.)
When the chicken is north of 175 F and the potatoes are starting to fall apart, you're done. Taste for seasoning. (I had to add more salt and more chile powder.)
Serve with jasmine rice!
This was really good and delightfully warming. I really need to explore curries more than I have....those Indian spices are really earthy and tasty!
Comment
-
If you want to explore curry and the like…without losing your mind trying to find potentially obscure ingredients…I can easily recommend https://greatcurryrecipes.net/
He started by trying to replicate English curry takeout. As he got better, some actually shared their recipes… Is it completely “authentic”? Probably about as authentic as most “foreign” foods are in this country. It was mostly takeout in the beginning. But the dishes are good. I have one of his books, “The Curry Guy.” -
surfdog I was looking for some of those obscure ingredients for curry but did find them. I made a yellow curry like you get at restaurants and it was good.
Michael_in_TX looks good.
-
-
While the temperature has climbed rapidly from 18 F to 40 F already, that is still a little chilly. So let's have a very-much-not-chilly bowl of chili on this chilly morning.
(I sprinkled in some Trinidad Scorpion chile flakes, but just a little. That is a nice burn, but a little goes a very, very, very long way!)Comment
-
The beef belly I smoked yesterday - forgot to take the final pics until this morning. I pulled it off the SnSK when it hit 185o to wrap. I moved it to the oven at 225o because it was getting dark outside and the area I where was walking to the pit was turning to ice. When it hit 205o I turned the oven off and let it ride until this morning. It turned out great! Almost but not as good as pork belly.
And we can't have a blizzard on the Texas coast without a bowl of Texas red. I used the pack of Oakridge chili mix that I got when they went out of business. I used ground bison and bison stock. This is as good of a Texas chili as any I've made or had in restaurants.
Comment
-
I needed to use up the last of the potatoes tonight, but didn't quite feel like venturing out in the melting ice and snow, so I did potato soup with what I had.
I diced up an onion and got that frying in some oil, then added 3 lbs of peeled and diced yukon gold potatoes. I added four cups of chicken stock to that and let it simmer until the potatoes were about to fall apart. I then added some garlic powder, butter, salt, pepper, and one cup of heavy cream. I then immersion-blended the heck out of it.
I added two ladle-fulls of that to a bowl of browned andouille sausage and roasted asparagus.
I garnished with some green onion, cheese, and some bacon.
I guess I got fancy.
Creamy and comforting! Perfect for this cold weather.
Comment
-
Last edited by ofelles; January 22, 2025, 09:59 PM.Comment
-
Night before a PET scan a high protein low/no carb diet is called for. We had somewhere to run (church) at 6, and got tied up and did not make it home until 5:30. S I split one of the two steaks I planned to grill for dinner, turning a 1.25 inch steak into two < 0.75 inch steaks, with my trusty Rapala filet knife. They cooked in about 5 minutes! And we scarfed them down with some some green beans, and were out the door at 6. No pics of that, but we got home from church about 7:45 or so, and Yvonne was hungry, and there are not many no-carb snacks that will fill you up, so I told her I would cook the other steak, and she could eat all she wanted of that!
She wouldn't let me go out into the cold to the grill and stand over it, so I got to dirty up the stove and skillet again!
Just keep flipping method, every minute for about 10, plus getting the edges for maybe 30 seconds each.
Started with this NY strip - dry brined all day in the fridge, then liberal application of pepper, and some olive oil in my Lodge skillet:
The results speak for themselves. GREAT crust, and the center was a perfect 135 in most places. Wish I had a pic of it after I cut it up to share.
I think I almost like these skillet steaks as well or better than my grilled steaks! Not that I plan on doing it all the time mind you. I had to clean the stove top AND the skillet not once but twice last night...Comment
-
I smoked up this pork shoulder last night. Gonna make some carnitas burritos down at the sauna tonight. I can't wait!
Comment
-
You gotta do it. after smoking, dump the drip pan into the dutch oven. All that concentrated flavor in the drippings are unreal. Then add a couple yellow onions, some more rub and some chicken or beef stock. Then I throw it in the oven at 200 F. I just let it ride for hours and hours. Then what you have is pure BBQ braised magic. The flavor is unmatched. jfmorris
-
I just made the best soup I have ever made/had in my life. And it was mostly leftovers?!
You saw the potato soup I made last night, well I took that base and mixed it with a copious amount of dried dill and lemon-pepper seasoning, and got it going in the microwave until piping hot, stirring every 30 seconds. To that I added flaked salmon that I had done in the air fryer for seven minutes at 400 F.
The skin crisped up nicely, so I added that to the top as a 'cracker.' Freaking amazing. Stupidly, stupidly good. I think I am going to have this again tomorrow!
Fresh dill would make it even better. I also did a trick I learned from a Joshua Weismann video: most lemon-pepper seasoning is very muted on the lemon side. He suggests adding a bit of citric acid (found at most grocery stores in the aisle with the canning supplies). For this bowl I used about 1/4 tsp and it was perfect.
Excellent balance of creaminess and acidity with the wonderful taste of roasted salmon. (The only seasoning I applied to the filet was salt and olive oil.)
I am shocked it was that good! $15 easily in a restaurant!
Comment
-
The pinnacle of Japanese comfort food - Katsudon. Made with the leftover Katsu from last night. I can't move.
Comment
-
Chicken quarters dry brined with Lane's Garlic rub, then on the Weber Kettle and Vortex with a small chunk of post oak.
Nice dinner tonight.Attached FilesComment
-
-
Is it ok to do a Taco Thursday instead of Taco Tuesday? Are breakfast tacos ok for dinner?
Bacon
Chorizo sausage
Onion and jalapeno
Eggs [double yolk optional]
All together now
YUM!
Comment
Comment