|Killer of Sacred Cows (griffen) wrote in cooking,|
@ 2008-03-21 03:00:00
|Entry tags:||chicken, cream of mushroom soup, curry, green beans, indian food, mushrooms, nutmeg, onions, rice, waterless cookware|
Welcome to Cooking!
I'm making several asylums to parallel the ones I enjoyed on LJ. Please feel free to post recipes, recipe questions, general cooking questions, baking questions, photos of your food (as long as it's behind a cut tag, please, to spare people's bandwidth), questions about kitchen equipment, funny cooking stories, anything as long as it has something to do with cooking and isn't a gross-out story. To start things off, I'm going to share my chicken mushroom curry recipe which I perfected the other night and which met with approval from my East Indian friend. Note the tags for this post: all the main ingredients, the prominent spice or spices, the cookware if applicable, the type of cuisine - all of those are tags which are appreciated in any post.
And now, curry!
Chicken Mushroom Curry
1 cup long-grain white rice
2 cups water
Bring rice to boil in water over medium heat. Cover and let cook until water is mostly absorbed. Turn rice off and let it sit, with lid on, to keep in heat.
2 medium chicken breasts, frozen and about half-thawed so they're still firm, then sliced into thin 1"-long strips
1 15-oz can cut green beans, drained
1 12-oz jar sliced mushrooms, drained and refilled with red wine
2 small sweet yellow onions, diced
1 can cream of mushroom soup
1 to 2 TB curry powder
2 tsp ground black pepper
1 tsp sea salt
1/2 tsp ground nutmeg
Olive oil for sauteeing
Soak mushrooms in red wine for several minutes before beginning to cook. Heat about 2 TB olive oil in large cover-able skillet. Add onions to pan and cook until beginning to brown, stirring often to prevent sticking. When onions soften and brown, add mushrooms and red wine. Allow to simmer until most of the red wine has boiled off, then add pepper, salt, and curry powder over the top of the vegetables in a layer, coating everything. Add chicken on top of this and stir until everything is combined, then add green beans and mushroom soup and stir again. Finally, sprinkle nutmeg over the top of everything, add 1/4 cup water to the pan, cover, and simmer over low heat for 15 minutes, stirring occasionally to prevent sticking.* Serve over rice in bowl. Serves 2.
*Trust me about the sticking. If you have waterless cookware like I do, close the valve and bring the heat down to "almost nothing," and watch that puppy like a hawk.