Well I've got another job this time as a bookkeeper. I've heard about the lack of qualified "anythings" here lately. During the first day of my employment my cell phone rang five times from other resumes I had sent out. Some of the positions sounded really interesting. Oh well.I have my own office, posting and shuffly papers all day. So far it's great. Nothing to do with food though.
I've even managed to do some cooking too. This week I've made hamburgers and fries twice. They were so good the first time, I just had to repeat it two days later. With my handy dandy george foremen grill. (How did I live without this thing) and my wok as a deep fryer.
So today I'm remaking something I made on sunday last week.
I spotted a cook book at a book store a few weeks ago and since I've watched (and copied recipes from the show) her show on the food network or somewhere, I'm not sure what channel it's on. But the book only had one recipe that appealed to me and the price for one recipe wasn't enough to tempt me to buy it. Easy butter chicken. I thought maybe I'd go home and request it from the library. But later that day I stopped in at costco and low and behold there it was, much cheaper, so I bit the bullet and bought the book on the basis of only one recipe. So I made the chicken, and it was really really good. My husband ate the leftovers the next day (I was planning on doing just that). In spite of the curry paste ingredient. He didn't turn his nose up. So that's a recomendation if ever there was one. So I bought some chicken yesterday and the plan is to redo the chicken again. This time i'll make more. I even added the recipe to my binder. For easier reference. Who knew Butter Chicken would taste soooo good made with heinz tomato soup. Wow. So I'm off to the kitchen
Butter Chicken
1/4 c butter
4 chicken breasts, boneless, skinless (1 1/3 lbs or 600 g)
1 tbsp garam masala
1 tsp paprika
1 tsp cinnamon
1 tsp sugar
1/4 tsp chipolte chili powder
1 tbsp madras curry paste
1 tbsp peanut butter, smooth
1 can tomato soup (10 oz)
1/2 of the soup can,filled with milk
3/4 c chicken broth, or veg broth
1/4 c fresh cilantro (hate chilantro used dried fennel about 1/2 tsp)
Melt butter in a large stove topot at med high heat. cut each breast into 9 chucks, adding to butter as you cut. Toss until no longer pink. Add garam masala, paprika, cinnamon, sugar, chili powder, curry paste and peanut butter, stir to coat.
Graduallystir in soup, milk and broth. Toss in dried fennel. Stir and heat at a high simmer. Turn down heat and let thicken. Should be dark brown and thick. Let cool before serving. Humm amazingly this matches really nicely with kraft dinner. Super fast and easy. Great leftover possibilities for lunch at work next day.
