CROSS CULTURAL RECIPES #1
BAKED CURRIED CHICKEN, VEGETABLES, AND RICE
Dear faithful readers, I apologize for being away so long. I’ve been concentrating most of my spare time working on a novel (or series of novels) which is progressing at a glacial pace but is certainly enjoyable for me. Unfortunately, that has kept me out of the kitchen and zapped most of my creative juices in 2018. I don’t intend to be as active on www.dointhatragu.com as I was when I conceived this website but I do promise to post an occasional new creative recipe and commentary a few times per month.
In the meantime, I want to focus on something I really enjoy about cooking and that is to blend different food staples from one country to another. This first entry for this category is something I whipped up last night that blends a lot of different ideas from Asia into a casserole dish that comes from Europe or the United States. This is simple to do, and you can certainly substitute beef, lamb, pork, shrimp, or tofu as a protein and use any combination of vegetables you might fancy.
Thank you for understanding and being patient. If anybody has a suggestion or something, they would like to see on this website please don’t hesitate to write. I look forward to creating more unusual menu items for you in 2019!
4 TBSP Olive Oil or Canola Oil, divided
3 ½ TBSP Basic Curry Powder, divided
1 lb. boneless, skinless Chicken Breast, medium diced
Salt, to taste
Freshly Ground Black Pepper, to taste
1 TBSP grated or finely chopped Ginger
1 TBSP grated or finely chopped Garlic
3 Scallions, thinly sliced, white parts and green parts separated
1 Head of Broccoli, cut into bite sized pieces
2 medium size Carrots, peeled and medium diced
6 oz. Shiitake, Oyster, or White Button Mushrooms, sliced
¼ cup Water
14 oz. can Unsweetened Coconut Milk
4 cups cooked White or Brown Basmati Rice
- Preheat an oven to 350 degrees F
- In a wok or large frying pan, heat 2 TBSP Olive Oil over medium high heat
- Add 1 TBSP Curry Powder and fry for 30 seconds
- Add the diced Chicken Breast and sauté, turning a few times till the Chicken is cooked through, about 6 minutes. Remove cooked Chicken from wok or pan and place in a large bowl. Wipe out the wok or pan.
- Heat 2 TBSP Olive Oil in the same wok or pan over medium heat
- Add the Ginger, Garlic, white parts of the Scallions, and 1½ TBSP Curry Powder in fry for 30 seconds to 1 minute
- Add the Broccoli, Carrots, and Mushrooms and fry for 2 minutes. Add the Water and scrape up any brown bits at the bottom of the wok or pan. Simmer until water is absorbed and vegetables begin to wilt, about 4 minutes. Add more water to wok or pan if too dry. Remove cooked vegetables to bowl with Chicken.
- Meanwhile, shake the Coconut Milk so it blends, in a bowl or measuring cup add the contents of the can of Coconut Milk and 1 TBSP Curry Powder. Whisk until smooth.
- In a greased baking pan, add the cooked Rice and the Chicken and vegetables from the bowl and mix together. Add the Coconut Milk and Curry mixture and mix together.
- Cover the baking pan with aluminum foil and bake in the oven for 20 to 25 minutes. Let rest 5 minutes then add the green parts of the Scallions as a garnish. Serve hot in shallow bowls or plates.
WINE PAIRING: There are two types of wine I always feel go best with a curried dish and they are Chardonnay and Gewurztraminer. The latter I think works much better with this recipe especially if you decide to spice up this dish with a little Siracha hot sauce or chili. If you prefer red to white you can probably get away with a Gamay or Beaujolais.