Forgive me readers, for I have slipped. It’s been one week since my last confession… I mean post.
Last weekend we were headed out-of-town to visit cousins on Hubster’s paternal side, Pumpkin was so excited (he wrote about it in his school journal). We received a phone call from his mother, his Uncle (maternal) had unexpectedly died of a massive heart attack. We changed our weekend plans and headed to my in-laws house for the weekend instead. Pumpkin was bummed, but was a really understanding. We headed back home for a few days before the services, but this past week was a little hectic and I didn’t have much time to make a real meal. So tonight, I needed a little comfort food… that’s where Indian food come in… (okay, okay, I think this dish is more British, but it does the job).
I’ve had so many variations of tikka masala, It’s hard to create the right balance of ingredients.
4 skinless boneless chicken breasts cubed, 1/2 c. coconut milk, olive oil, 1/2 c. water, 1 Tbsp. tomato paste, 2 Tbsp. minced shallots, 1 tsp. minced garlic, 1 green chilli, 1 tsp. grated ginger, 1/8 tsp. paprika, 1/8 tsp. red chili powder, 1/2 tsp. turmeric, 1/8 tsp. ground fennel, 1/8 tsp. ground coriander
Mix together paprika, chili powder, turmeric, fennel and coriander, split evenly. Mix together half of seasoning and 1/4 c. coconut milk, pour over chicken then marinate for an hour. Warm olive oil in skillet and brown shallots, ginger, garlic and green chilli. Add remaining seasoning and roast. Stir in water and tomato paste and simmer for about 15 minutes. Puree sauce and return to pan. Grill chicken or cook in a separate pan. Add cooked chicken and coconut milk to sauce and simmer until sauce is thickened.
Serve with basmati rice and potato spinach curry.
What is an unusual comfort food you enjoy?