It seems like my friends and I trade foods a lot. We had some curry in the freezer that someone had given us in exchange for something I made so it was time to have a curry dinner. We weren’t really sure what type it was, since it was only labeled curry. That’s OK. I just added a few extra touches to it and made it my own. I served it over some lemon rice with some naan bread, and made a delicious Indian dinner, although Larry and I both agreed we needed to spice it up a bit more.
The curry was already made up and we had no idea what was in it. I cut up some leftover Costco rotisserie chicken and added that along with some bell peppers, tomatoes and one of the sunburst squashes that I purchased from the Farmer’s Market. The Farmer’s Market
I sauteed the bell pepper and squash together in olive oil for about 5 minutes.
Then added the curry, chicken and tomatoes. Once everything was mixed together thoroughly, I brought it to a boil, then reduced the heat to a simmer and continued to cook for about 10 minutes, stirring frequently. Right before serving, I mixed in some chopped cilantro.
I served the curry over lemon rice, which I think really enhanced the whole dish and made all the flavors just pop.
1 cup rice
2 cups water
1 tsp salt
2 TBSP olive oil
1/2 tsp turmeric
1 jalapeno, diced fine
1/4 cup lemon juice
2 TBSP lemon verbena, basil or curry leaves, chiffonade fine
Cook the rice in the water and turmeric until it is completely cooked and the liquid has all evaporated. When the rice is cooked, add in the lemon verbena, basil or curry leaves and mix together well.
Cutting the lemon verbena.
Saute the jalapeno in olive oil in a separate skillet for about 1-2 minutes, then add the rice and mix everything together thoroughly and continue to cook for about 5 minutes, stirring constantly.
Serve the curry over the rice along with some naan bread and a glass or two of either a Riesling or a light white wine on the side, and it is now ready to enjoy.
Stay safe and stay well Everyone. ‘Til next time.