March is supposed to come in like a lion and go out like a lamb. Well so far so good. We got walloped something good this morning with snow. The weatherman last night kept predicting this horrible storm with 8-15 inches of snow... supposed to start at 7pm. Well at 9:30ish when nothing was doing we thought for sure it passed us by. Boy were we wrong... we woke up to a vast white vista. Wind on top of snow makes for crazy snow drifts all over the place. The snow was up to my knees in the front yard and clean steps in the back.
We are staying in and eating leftover curry chicken from last night. I got this great recipe on myrecipes.com... Curried Chicken with Spring Peas.
* 2 teaspoons vegetable oil
* 3 cups chopped onion
* 1/4 cup minced peeled fresh ginger
* 1 1/2 tablespoons curry powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 2 garlic cloves, minced
* 2 tablespoons all-purpose flour
* 2 tablespoons tomato paste
* 2 teaspoons sugar
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (16-ounce) can fat-free, less-sodium chicken broth
* 3 cups (1-inch) cubed peeled red potato (about 1 pound)
* 1 cup diced peeled Granny Smith apple (about 8 ounces)
* 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
* 1 pound skinned, boned chicken breast, cut crosswise into 1/4-inch strips
* 1/3 cup low-fat sour cream
* 6 cups hot cooked basmati rice
Heat oil in a large nonstick saucepan over medium-high heat. Add onion, and sauté 10 minutes or until browned, stirring frequently. Add the minced ginger, curry, cumin, cinnamon, and garlic; sauté 1 minute. Add flour, tomato paste, sugar, salt, and pepper; cook 1 minute, stirring constantly (mixture will have a thick, pasty consistency).
Gradually add chicken broth, scraping the pan to loosen browned bits, and bring to a boil. Add the cubed potato and diced apple, and bring mixture to a boil. Cover; reduce heat, and simmer 10 minutes. Add peas, and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until peas and potatoes are tender. Add the chicken to pan, and simmer, uncovered, 6 minutes or until chicken is done. Remove from heat, and stir in the sour cream. Serve with rice.
The first time I made it I used mango instead of apples and soy beans instead of peas. It was delicious. Last night I used butternut squash instead of apples and corn instead of peas (hubby hates peas). The butternut squash takes a little longer to cok so I suggest roasting or steaming it first. Otherwise great recipe and pretty easy... tip: follow the times they are super close. I served this with wheat cous cous last night and am looking forward to the leftovers for lunch. Below is a picture from last time we made it.