Always be Prepared- Chicken Curry

I love to prepare for things in advance, whether its an outing with friends, or holiday decorating, I like things to be simpliest at the end. When I can apply this mantra to food I am estatic. I have come across a few variations of this recipe and I am going to share my favourite with possible subsituations and/or additions.

Chicken Curry
1 jar RED CURRY PASTE
1 can COCONUT MILK
2 CHICKEN CUTLETS
4 tablespoons OIL
1 cup WHITE RICE
2 cups WATER
1 WHITE ONION
2 GREEN BELL PEPPERS
2 teaspoons SALT
3 cloves GARLIC
1 LARGE FRYING PAN
1 medium POT

Additons/subsitutions
1- instead of peppers use green peas
2- instead of peppers use cauliflour
3- instead of chicken use a lb of shrimp
4- instead of chicken use firm to-fu cubed
5- add chickpeas and cauliflour and spinach (this is great in regular curry as well)
6- add brown sugar to sweeten
7- add crushed red peppers to make more spicey
8- add lime juice and basil

As you can see there are many different and delicious ways this meal can be made. I am sure you can think of your own combinations, if you do please share them!

Preparation in advance-
Start by cutting up fresh chicken cutlets into cubes, and freeze. Wash and cut your green bell peppers (removing all seeds) into strips. Cut your onions root ends off, then cut in half and cut into thin slice. Freeze both the onions and the peppers. Combine your coconut milk and red curry paste. I use about 3 to 4 tablespoons of red curry, you can use as little or as much as you'd like. Mix together in tupperwear and freeze.
Day of-
While you don't have to pepare in advance I do find it usful, if you are using fresh ingredients prepare them all now. If using frozen let them thaw over night in the fridge EXCEPT THE ONION AND PEPPER. The day of you have only to mince to garlic and prepare the rice.

Set the rice to boil 2 cups water, 1 cup rice, 2 table spoons oil, and 1 teaspoon of salt. While this is waiting to boil take 2 table spoons of oil, your garlic and your cubed chicken and place in a large frying pan. Wait for the chicken to brown. Once you notice your water boiling with the rice stir, turn off flame and place a plate on top so that the rice stays warm and continues to cook via steam.

Once the chicken is browned drain most of the oil and add your onions and peppers. Since they are still frozen let them cook slowly on a medium flame. Once they are half way done add the curry/coconut mixture. Let this simmer for about 10 minutes. Once done let it sit with the flame off for a few minutes.

Plate in bowls rice on the bottom, curry chicken on top. I sometimes sprinkel basil and lime over it, but you don't have to.

I hope you enjoied this simple meal. My next recipe will be peanut buttercookies =]

Monday Munchies- Broccoli Rabe and Sausage Heros

I love making comfort food, especially toasty heros. Warm, crunchy, chewy and tasty, what more could you want? How about the fact that it contains almost all the food groups all in one sandwhich!

Broccoli Rabe and Sausage Hero
1 package SPICY ITALIAN SAUSAGE
1 BUNCH BROCCOLI RABE
1 bag SHREDDED MOZZERELLA
1 WHITE ONION
4 tablespoons OIL
4 cloves GARLIC
1 LOAF ITALIAN BREAD
1 BEEFSTEAK TOMATO
1 teaspoon SALT
1 tablespoon SUGAR (white)
1 POT
1 LARGE FRYING PAN
1 MEDIUM FRYING PAN

Making broccoli rabe depends on personal taste. I like bitter food when paired with non bitter foods, I will go on to explain ways to fine tune the flavour to your tastes
Fill your pot with water and your salt, while this is getting ready wash your broccoli rabe off and cut into peaices, keep stems, disgard buds. You will want to keep some of the stems. Cut your root ends of your onion off and peel the exterior off. Cut in half then cut into small slices with the grain of the onion. Place 2 table spoons of oil into your large frying pan and put your onions in and sprinkel them with your sugar. This carmalizes it. Place them in a thin layer to ensure even cooking.

Your water should be boiling now, place your broccoli rabe in. You can keep the flame on high. Once the onions are done turn flame off strain the broccoli rabe. You don't have to worry about getting rid of all the water because a little bit will help he onions from drying out. Place the broccoli over the onions.

Now if you don't like your broccoli rabe too bitter after its done boiling place in an ice and water bath. Then transfer to onions. I really don't find this nessicary but its all personal taste. Cut up your garlic into thin slices and then cut those in half and add them to the frying pan.  Turn flame back on mix up and sautee untill soft and water has evaporated. While this is sauteeing take 1 tablespoon of oil and place it in a small fryingpan and add your sausage. Keep turning on a medium flame half way before they are done cut all in half and fry inside down. Once they are done transfer them to a plate, and stop sauteeing your rabe.

Now cut you italian bred into sandwhich size peices and slice in half. Sprinkel mozzerellaon one side and place in broiler for 5 minutes or untill melted. Cut your beefsteak tomato into thin slices. Now you can esemble your sandwhich. I usually place susage on the bottem, then broccoli rabe, then tomato and drizzel with oil.

Tomorrow I will share my simple chicken curry recipe =]