The flu hit Merideth and I hard at the beginning of this year, so we wanted to make meals that we low key, warming, and flavorful enough to soothe our sniffles. With its warm spices and forgiving ingredients, curry is my go-to comfort food. I mixed my own curry powder for this out of turmeric, paprika, ginger, white pepper, and a pinch of salt, but any curry spice you have on hand will make a tasty dinner. I also roasted my own whole chicken (part of my stubborn determination not to turn on my heater in Florida), but to make this even easier, you can use a premade, grab and go chicken available at the grocery store or deli.
- Whole chicken, cooked (or store bought rotisserie chicken)
- 2 cans coconut milk
- 4 tbs garam masala or other curry powder
- 3 tbs fish sauce
- 2tbs tamarind paste
- 2 tbs fenugreek
- 1 cup grape or cherry tomatoes
- 2-3 shallots, diced
- 4 cloves garlic, minced
- 3tbs butter
- 2 cups spinach
- Cooked rice, to serve
- Debone cooked chicken and put bones into a medium pot. Cover with 6 cups water and simmer until reduced, about 30-45 minutes. Turn off heat.
- Melt butter in a large pot. Add diced shallots and minced garlic and cook until onions are translucent, about 5 minutes.
- Add coconut milk and garam masala to pot and simmer for 5 more minutes.
- Cut incisions in the tomatoes and add tomatoes and chicken to pot and ladle chicken broth into the mixture until curry has reached desired consistency.
- Simmer for 30 minutes and serve over rice!
This was the second course of our “one ingredient: 3 courses” dinner and I knew I wanted something a little different than the first course, the Potato and Mushroom Galette, but also that still had potatoes as the star of the dish. Since potatoes can be a little heavy and we had three courses to get through, I also wanted something that wouldn’t leave me needing to change to elastic pants halfway through the meal so these pierogies-meet-Indian flavors were the perfect choice–albeit labor intensive.
I opted to use pre-made wonton wrappers rather than make my own dough, since I had a big day ahead of me and don’t always have luck with making my own wrappers. If you have your own recipe, feel free to use it. I know I usually like to make everything from scratch when I do these posts, but as our dinner date approached and my back started to ache from stuffing these dumplings, I had no regrets. This will make quite a few dumplings and if you use full fat yogurt they should freeze nicely.
So, if you aren’t sick of potatoes yet, here is course #2:
- 2 medium potatoes
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3 cups roughly chopped spinach
- 1 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp oil
- 1 cup plain, full fat yogurt
- 2 tbsp butter
- Salt & Pepper
- Potsticker or wonton wrappers
- 1/2 cup plain, full fat yogurt
- 1 tsp curry powder
- 2 tsp lime juice
- Peel and cut the potato into quarters. In a medium size pot, add your potato pieces, enough water to cover them and a heavy pinch of salt.
- On the stovetop, bring the pot to a boil and cook the potatoes until fork tender, about 10 minutes.
- Drain the potatoes and mash. with a masher, ricer or food mill.
- Meanwhile, in a small skillet or saucepan over medium-low heat, add 1 tbsp of oil, onion and the minced garlic.
- Stir the garlic and onion, careful not to burn it, until fragrant: about 1-2 minutes. Add the garam masala, curry powder, cumin and turmeric and stir for an additional minute.
- Add the spinach and cook until fully wilted and turn the heat to low. Add the potato mash, yogurt, butter, and salt and pepper (to taste) and ensure that everything is fully incorporated in the potato mash. Remove from heat and allow to cool so that you can safely spoon it in the wonton wrappers.
- Once ready to start your dumplings, lay out your potsticker wrappers and a small cup of water to dip your fingers for sealing.
- Spoon 1 tsp of the potato mixture into the center of the wrapper and using a finger dipped in the water, wet one half of the outer 1/4″ of the wrapper. Fold the wrapper in half being sure to push out any air and making sure the filling does not come out. Press the two sides of the wrapper together firmly to make sure the dumpling is sealed.
- Repeat until you have no more filling. At this point, you could freeze these for later by lining the dumplings up on a cookie sheet and freezing flat for 30 minutes. Then, transfer the frozen dumplings to a plastic bag for freezer storage.
- When ready to cook the dumplings, first, whisk together the yogurt, curry powder and lime juice in a small bowl and set aside.
- Heat 1 tbsp of oil in a large pan and cook the dumplings on each side for about 3 minutes, until the skins look crispy and brown.
- Transfer the cooked dumplings to a plate and drizzle with the yogurt sauce and some fresh cilantro or green onion slices. Enjoy!
This weekend, I found myself home alone which has become a bit more rare in married life. Therefore, Amanda and I got to talking about meals we like to make when no one else is home and we have the whole kitchen and day to ourselves. While I like to use these home alone days to delve into new culinary experiments, I do often love to use this time to treat myself to an old comforting favorite that I could probably eat every night of the week. Of course, for me, this means one of two meals: Curry, or Chicken Satay.
While these two meals are hardly exotic or out of the realm of Amanda’s and my normal cooking, I wanted to combine these two favorites to create the ultimate comfort meal with leftovers enough to entertain me for the rest of the weekend should I decide sip wine and watch rom-coms for the rest of the time alone. This can be as hands off as you’d like once you get past making the roux (which can be done in advance or you can buy this part), or you can go more traditional with the actual frying of the chicken if you’re feeling it. The possibilities are what you’d like to make of it! The results are something I’ll certainly be adding to my comfort food rotation and I hope you like it too.
Satay Spice Blend
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper, if desired
Satay Marinated Chicken Katsu Ingredients:
- 2 tbsp Satay spice blend
- 1/4 cup fresh cilantro, roughly chopped
- 1 tbsp low sodium soy sauce
- 2 tbsp water
- 1 tbsp Mirin
- 1 tbsp sesame oil
- 2 lbs boneless, skinless chicken breasts butterflied and pounded thin
- 1/3 cup all-purpose flour
- 2 eggs
- 2 cups of panko breadcrumbs
- Salt & pepper
- 2-3 tbsp butter (if pan frying)
- In a small bowl mix together the spice blend, cilantro, water, soy sauce, mirin, and sesame oil until blended.
- Place the butterflied and pounded chicken breasts into a large zip-top bag or a shallow dish and pour the marinade over the chicken. Make sure the chicken is fully covered by the marinade and allow to sit in the refrigerator (covered/sealed) for 8-24 hours.
- Once the time has passed, prepare 3 shallow dishes (or paper plates for easy cleanup). Add your flour to one, the egg to the second (and scramble it) and the panko with some salt and pepper to taste to the third. Remove the chicken from the marinated and try to shake off any excess liquid.
- Dip the chicken first into the flour and shake off the excess, then dip into the egg and then the panko ensuring even coating at each step. Repeat with additional breasts.
- The traditional Katsu is fried, but you can either pan fry with 2-3 tbsp of butter over medium heat for about 3-4 minutes on each side or you can bake on a greased wire rack over a baking sheet at 350°F for 30 minutes if you want a lower maintenance approach. Slice and serve with the curry.
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp satay spice blend
- Over low heat, heat the flour and butter in a small saucepan,stirring constantly so it does not burn.
- Once the butter has melted, continue stirring over heat for 20-30 minutes. The mixture should thicken and take on a light brown color.
- Add the garam masala and satay spices and heat for about 30 more seconds until the mixture is thick and there is little liquid left.
- Allow to cool and use immediately or refrigerate until needed. It will keep in the fridge in a sealed container for up to a week or you can freeze for up to a year if needed.
- 1 yellow onion, peeled and cut into thin slices
- 1 tsp garam masala
- Remainder of satay spice blend
- Curry roux from above or store-bought cubes.
- 4 cups chicken broth
- 3-4 carrots, peeled and sliced into 1/2″ chunks, soaked in water for at least 30 minutes to remove starch
- 2 medium russet potatoes, peeled and sliced into 1/2″ chunks
- 1 tsp of salt
- 1 tsp vegetable oil
- Cooked white rice to serve
- Over medium heat in a large saucepan, add the oil, onions and spices to the pan and cook until the onions are semi-translucent and fragrant.
- Add the carrots and potatoes to the pan and saute for 2-3 minutes.
- Add the broth, roux and salt to the pan and bring to a simmer. Stir to incorporate the roux, and simmer for 20 minutes until the vegetables are soft.
- Serve with white rice and the breaded chicken. Enjoy!
Alternate Pressure Cooker instructions:
- If you’re looking to have a maintenance free night, saute the onions, oil and spices in the pressure cooker. Then add all other ingredients and cook on high pressure for 20 minutes. Valve release the pressure and spoon over white rice and add your chicken.
Wine Pairing: Since these flavors are pretty unique and loud by themselves, I’d go with a Pinot Grigio to lighten it up a bit.