While I wouldn’t call my palate bland, I admit I am not super adventurous when it comes to new and exotic foods. So I am using this blog as an opportunity to transform this meat and potatoes gal into a more cultured, daring consumer.
My first thought was Indian food. I love, love naan and knew that I wanted to make it sometime this month. It seemed only natural to find a curry to pair with the pillowy bread.
Instead of a traditional curry, I opted for a stew with coconut milk and chicken. It features a lot of carrots and onions, and just the right amount of ginger and curry powder (the more mild yellow). A hint of cilantro really finished the dish nicely.
As for the naan, I am hesitant to post the recipe here, as the dough didn’t turn out the way it was supposed to. I found it way too soft to work with. More flour was needed. I did end up with something I could cook, and it tasted good, but I wasn’t able to form the dough into balls to roll out into more manageable pieces.
Overall, it was a decent meal. If you are looking for something with a little more heat, I’d recommend adding more ginger and/or a red curry powder.
Makes: 6 servings; Prep: 20 mins; Slow cook: 6 to 8 hours (low) or 3 to 4 hours (high)
8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
3 cups chopped carrots (6 medium)
2 cups coarsely chopped onions (2 large)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
14.5 ounces reduced-sodium chicken broth
1 cup unsweetened light coconut milk
1 tbsp curry powder
1/2 tsp salt
1/4 cup fresh cilantro
1 tbsp lemon juice
1. Heat a little bit of olive oil in a skillet over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown. Drain off fat.
2. In a 3.5- or 4-quart slow cooker or pot layer carrots, chicken, onions, garlic and ginger.
3. In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker or pot.
4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
5. To serve, stir in cilantro and lemon juice.
(Recipe from http://www.bhg.com/recipe/coconut-chicken-curry-stew/)
Prep time: 1 hour 30 mins; Cook time: 15 mins; Total time: 1 hour 45 mins
1.5 cups all-purpose flour
1/2 tbsp dry yeast
1/2 tbsp sugar
1/2 tbsp salt
1/3 cup water, warm
1 tbsp yogurt
1/2 cup milk
1 tbsp garlic, minced, or several cloves of roasted garlic
1. In a bowl, take 1/3 cup of lukewarm water and mix dry yeast, sugar and salt.
2. Stir until the yeast dissolves in the warm water. Keep aside for 5 minutes to activate yeast.
3. In another bowl, take plain flour and add yogurt, milk and activated yeast water.
4. Mix well using spoon or hand and knead into dough. Add more milk while kneading if required. (I found that I needed more flour. So, if your dough is very soft, add more flour until you can shape the dough into a ball.)
5. Cover the naan dough with a moist kitchen towel and keep aside in a warm place to rest for 1 to 1.5 hour.
6. The dough will double as the yeast activates. Once read,y divide the naan dough into 5-6 roughly equal size dumplings.
7. Take each naan dumpling on a dusted board and roll into naan using rolling pin. Alternatively you can make naan with hand stretching the dough in naan shape.
8. Sprinkle finely chopped garlic on naan and using rolling pin press it in naan.
9. Turn the naan to other side and apply water using hand.
10. Place the naan in a hot, cast-iron skillet wet side down garlic side up. Gently press using hand to stick in on the skillet.
11. Cook for until lightly brown on both sides
12. Smear on a little butter.
(Recipe modified from http://werecipes.com/garlic-naan-recipe-on-tawa/)