Tuesday, June 16, 2009

Unjinxing dinner (Thai-style curried chicken)

I have had one cooking disaster after another lately. The crockpot ravioli all the Recipezaar commenters loved had the texture of shoe leather; a recipe for zucchini pizza squares that turned out fine the last time I made it (ten years ago) seemed to have lost its zip and wasted a whole lot of cheese; two different cookie recipes sounded good but didn't turn out so well. Mr. Fixit had a tussle on the weekend with a bag of uncooperative charcoal that wouldn't cook, wouldn't cook, wouldn't cook...even the toaster oven quit working.

Well, the Apprentice's birthday buttertart squares turned out all right.

And tonight's dinner was good too. I adapted this Canadian Living recipe for Oven-Baked Curried Chicken to make it on the stovetop, and also to lower the sodium a bit. I've made it in the oven (you should probably allow more cooking time than CL recommends, depending on your chicken) but I think I like it better on the stovetop anyway.

So this is my version. Total cooking time is 30 to 40 minutes. It might sound weird with the Dijon mustard and everything, but we thought it was very good, especially with some jasmine rice and Oriental-style vegetables, and a basket of chow mein noodles. And slices of microwave chocolate cake for dessert.

Mama Squirrel's Thai-Style Curried Chicken

1/3 cup 2% plain yogurt
3 tbsp liquid honey
4 tsp. Thai Kitchen Red Curry Paste
1 tbsp low-sodium soy sauce
1 tbsp vegetable oil or as needed to cook the chicken (I used more)
2 tsp Dijon mustard
1/4 tsp pepper
1 tbsp. cornstarch if required
4 boneless skinless chicken breasts (or more; we ended up with extra sauce so could probably have put in more chicken)


In a bowl combine together yogurt, honey, curry paste, soy sauce, mustard and pepper. Set aside.

Cut the chicken in medium-sized cubes--it's easier to cut if it's still partly frozen.

In a skillet (I used non-stick), heat the oil and start cooking the cut-up chicken. Now what actually happened tonight was that I put the lid on, and the chicken poached more than it browned, giving off quite a lot of liquid. That was fine too; but I stirred a tablespoon of cornstarch into the sauce mixture just in case. Cornstarch could be added at the end instead, if needed. Cook the chicken cubes until pretty much done, then stir in the sauce. Simmer the whole thing, stirring occasionally, 15 to 20 minutes more or until the chicken is well cooked and the sauce smells good. Serve over cooked rice (I like jasmine rice with this).

No comments: