I’m in Urban Outfitters wandering about and drooling over all the dresses and the skirts and the shirts that I just can’t afford (they’re kinda overpriced anyway). I find myself in the home section and I come across the cookbooks. I’m always on the lookout for new cookbooks. I love the pictures! Anyway, I’m perusing this one cookbook wishing that I could buy it. It’s witty, fun, and has great recipes. I was so sure it would be like $30, but when I turn over the book, to my complete surprise, it was on sale for $2! Happiness. I take it and run to the register as if the price would change if I didn’t immediately leave the store. I love unexpected bargains. So this book is called Bite Me and it is written Julie Albert and Lisa Gnat. It’s fresh and fun. I think this book will become a staple, starting with tonight. I made the Chicken Curry on page 143 and served it with rice. I made some additions and omissions to the recipe and I’ll make note of those, as usual.
2 tbsp curry powder
1 tsp garam masala
1 tsp cumin
1 tsp chili powder
3 tbsp butter
1 onion, diced
2 garlic cloves, minced
2 tsp ground ginger (I left this out)
1/2 tsp Kosher salt
1 tbsp tomato paste
4 boneless, skinless chicken breast halves, sliced thinly
1/2 cup chicken broth
1 19oz can diced tomato, pulsed 2x in food processor
1 3/4 cups canned chickpeas, rinsed and drained (I left these out)
1 cup frozen peas
1/4 cup heavy cream
1 cup chopped roasted cashews (I left these out)
1 cup plain yogurt, for topping
I added carrots and scallions because I had them home
1- In a large skillet, over medium-high heat, toast all of the spices until they become fragrant, about 30-60 seconds. Remove and set aside.
2- In the same skillet, melt the butter over medium heat. Add the onion and cook until tender and golden. (At this point I added the carrots and scallions and let them cook for a few mins).
3- Add garlic, ginger, salt, tomato paste and spices. Stir to combine.
4- Increase heat to high, add sliced chicken and stir to coat with spice mixture. Add the chicken broth, processed tomoatoes and bring to a boil. Reduce heat to simmer and let chicken cook and sauce thicken slightly, about 10 minutes.
5- Add chickpeas, peas and cream, cooking on medium heat for 3-5 minutes until heated through.
6- Serve over rice. Garnish with yogurt and cashews.
Dinner for the next two nights:)