It’s too bad I can read through a cooking magazine so quickly. (It’s one of the main reasons I miss Gourmet so much.) I’ve been traveling a lot lately and it’s not uncommon to have read an ad-filled food journal before the plane reaches 10,000 feet.
I hadn’t peeked at any of the three cooking magazines I tucked into my carry-on until I settled in my seat. You never know from month to month if you’ll find something you actually want to make, and was happy to find that the most recent issue of Cooking Light (May, 2015) had some good material. After perusing the contents, I had dog-eared quite a few pages.
Last night I test-drove the recipe for chicken and vegetable curry. I modified some of the cooking times (I’m not keen on crunchy onions) and substituted shredded, rotisserie chicken for the chicken thighs. What we ate was tender, spicy, and very good – I’m guessing as good as the original recipe. It would be delicious served with or over Jasmine rice – something I’ll do next time.
Quick chicken and vegetable curry, a recipe modified from Cooking Light magazine. Serves 4.
4 teaspoons canola oil, divided
1 medium onion, finely chopped
1 tablespoon all-purpose flour
1 tablespoon garam masala
1 tablespoon minced garlic
¼ teaspoon crushed red pepper
1 ¼ pounds skinless, boneless chicken thighs, chopped (I substituted shredded rotisserie chicken, see notes below)
1 cup unsalted chicken stock (or more if it gets too thick)
2-3 carrots, peeled and sliced
2 cups frozen green peas, thawed
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; sauté until translucent, about 6 minutes. Stir in flour and next 6 ingredients (through red pepper); sauté 1 minute. Add chicken thighs, stock, carrots, and ½ cup water; bring to a simmer. Cover, reduce heat, and simmer 8 minutes. Stir in peas and coconut milk; cover and cook 5 minutes. (If using precooked, shredded chicken, add it at the very end and bring curry back up to a simmer.)
Spoon 1 ¾ cups curry into each of 4 shallow bowls; sprinkle with cilantro, if desired. Serve each bowl with naan or rice.
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