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I know you have all had chicken and rice, or cheesy chicken and rice, it seems like an old fashioned staple in most areas of the country. I prefer to use fresh ingredients and real ingredients. I am not a huge fan of processed foods, however I try to adapt my recipes so that they can use either grade of ingredients in case some of you like them. I love Indian, Thai, and Japanese food. I like Italian and German food too, ha ha, ok so there isn't much that I don't like, except any form of seafood! ANY! I know most people enjoy it though, so I will be sharing some seafood recipes in the future. Today I will be sharing a classic dish with an Indian twist.
Alot of food that is considered from India contains certain spices that are harder to find in smaller ares like my rural town. Often you can make the spice mixtures at home. This recipe is easy and I was able to find all of the spices at our small grocery store with ease. I fed it to my daycare kids and they loved it, my five year told me that the kitchen smelled so good and it was making him hungry! Ha ha!
You Need:
2-3 cups cooked rice ( I use jasmine rice, it is sticky, tender and has a sweet aromatic flavor)
1/2 lb boneless skinless chicken breasts ( use a full pound if you like more meaty dishes)
1 1/2 C - 2 cups milk (use your judgement, if your sauce is too thick add more)
1 cup frozen peas or sugar snap peas
salt and pepper to taste
3/4 C - 1 cup shredded cheddar cheese or about 1/2 cup cubed velveeta. (velveeta will make this dish sweeter for some reason and not as easy to reheat later, but it works)
1 teaspoon each of the following spices: yellow curry, cumin, corriander, garlic powder ( or 2 cloves)
2 tablespoons or so olive oil for frying/browning chicken
corn starch
you can use more spices if you taste test it and find you want more... I never measure, I just add until it looks good, so use your taste buds, I like stronger flavors, so my measurements might be more than you like, or less.
To Do: boil chicken in a few inches of water in a covered frying pan for about 10 minutes, flipping halfway through. After sides are white(inside will still be pink) drain chicken and chop or shred meat into tiny bite sized pieces. Add a few drizzles of olive oil to the frying pan ( empty the water first) and add shredded or cut chicken to the pan. tossing until starting to brown. add garlic salt and pepper and stir or toss until all is coated. After a few minutes of cooking, when chicken is almost done, add remaining spices and stir wildly until all is coated evenly. Turn pan off and allow to cool for 5 minutes or so, add milk and stir quickly to warm the milk without curdling. Add peas, turn heat back on to low to heat the milk, as milk is warming mix small amount of milk with cornstarch ( use some and if your sauce isn't as thick as you like, add more.) add cheese then add cornstarch mixture to sauce and stir often until sauce comes to a boil, turn off and keep stirring until sauce is thick and smooth. Add in cooked rice and serve immediately! Enjoy!!!
Alot of food that is considered from India contains certain spices that are harder to find in smaller ares like my rural town. Often you can make the spice mixtures at home. This recipe is easy and I was able to find all of the spices at our small grocery store with ease. I fed it to my daycare kids and they loved it, my five year told me that the kitchen smelled so good and it was making him hungry! Ha ha!
You Need:
2-3 cups cooked rice ( I use jasmine rice, it is sticky, tender and has a sweet aromatic flavor)
1/2 lb boneless skinless chicken breasts ( use a full pound if you like more meaty dishes)
1 1/2 C - 2 cups milk (use your judgement, if your sauce is too thick add more)
1 cup frozen peas or sugar snap peas
salt and pepper to taste
3/4 C - 1 cup shredded cheddar cheese or about 1/2 cup cubed velveeta. (velveeta will make this dish sweeter for some reason and not as easy to reheat later, but it works)
1 teaspoon each of the following spices: yellow curry, cumin, corriander, garlic powder ( or 2 cloves)
2 tablespoons or so olive oil for frying/browning chicken
corn starch
you can use more spices if you taste test it and find you want more... I never measure, I just add until it looks good, so use your taste buds, I like stronger flavors, so my measurements might be more than you like, or less.
To Do: boil chicken in a few inches of water in a covered frying pan for about 10 minutes, flipping halfway through. After sides are white(inside will still be pink) drain chicken and chop or shred meat into tiny bite sized pieces. Add a few drizzles of olive oil to the frying pan ( empty the water first) and add shredded or cut chicken to the pan. tossing until starting to brown. add garlic salt and pepper and stir or toss until all is coated. After a few minutes of cooking, when chicken is almost done, add remaining spices and stir wildly until all is coated evenly. Turn pan off and allow to cool for 5 minutes or so, add milk and stir quickly to warm the milk without curdling. Add peas, turn heat back on to low to heat the milk, as milk is warming mix small amount of milk with cornstarch ( use some and if your sauce isn't as thick as you like, add more.) add cheese then add cornstarch mixture to sauce and stir often until sauce comes to a boil, turn off and keep stirring until sauce is thick and smooth. Add in cooked rice and serve immediately! Enjoy!!!
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