the other night, craig ventured into the kitchen again. i love cooking, so i tend to hog the kitchen, but, once again, craig impressed me with his cooking savvy. ...must be from watching me : )
my handsome fiance made chicken curry with chickpeas. yum! inspired by both his love for thai massaman curry and a men's health recipe from the march 2011 magazine. we invited my sis, han, over to share his creation and watch 127 hours. (and, bonus! she arrived with some lovely desserts from a nearby caterer.)
chicken curry with chickpeas
1 vidalia onion, sliced
1 tbsp red curry
1 tsp olive oil
2 chicken breasts, cut into tenders
1/3 cup chicken broth
1 cup plain low-fat yogurt
15 oz can chickpeas, rinsed
3 cups spinach, chopped
salt & pepper
1. in a large pan, sauté the onion and curry powder in oil. season with salt & pepper. cook until onions are translucent and softened.
2. season the cubed chicken with salt & pepper and nestle them into onions. add chicken broth and cover pan with lid and cook until chicken is cooked through, about 3 minutes.
3. stir in yogurt and cook for 1 minute more, uncovered, then add the chickpeas and spinach. cook until the spinach is wilted and the chickpeas are warm.
we enjoyed our chicken curry over quinoa (keen-wa), but it would also be great over couscous or rice.
no chickpeas? no problem. any canned bean will do, just be sure to rinse them well before cooking to eliminate excess salt.
we enjoyed some bully hill red with our meal. smooth & slightly sweet. this wine complemented the spicy curry fabulously.
and then, it was time for dessert. thank you, hannie!
|pb brownie, chocolate cupcake with vanilla buttercream & dark chocolate mousse! oh my!|
|original recipe from men's health march 2011|
we're leaving this afternoon to head up to craig's parents' house in ny for the holiday weekend. then we're driving back down to nj on sunday afternoon to enjoy easter dinner with my family. should be a fun (and busy) weekend.
i hope everyone has a wonderful weekend and a very happy easter! tgif