Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Curry Chicken With Sweet Potatoes

curry-chicken-with-sweet-potatoes

Curry Chicken With Sweet Potatoes is one of my favorite dishes to serve to family and friends. Many times you’ll see curry chicken made with coconut milk. The coconut milk helps to balance the warm spices that go into the dish. I’m changing that up!  For my recipe, I’m using sweet potatoes to balance the bold flavors of the Garam Masala, Turmeric, and Curry powder.

I’m also serving my Curry Chicken With Sweet Potatoes over yellow rice with mixed veggies. I love the vibrant colors of this dish, and how the rice absorbs the delicious sauce. The unique flavors will let you experience what I call, “a roller coaster for your taste buds”.

My recipe for Yellow Rice With Mixed Vegetables can be found under either ” side dishes” or “vegetarian dishes”.

spices

2016-09-07-15-31-08

2016-09-07-16-15-15

Photo May 29, 8 05 39 AM

2015-09-28-04-31-32

Stuffing (2)

2016-09-07-16-15-01

2016-09-07-16-07-38

2016-09-07-16-07-41

2016-09-07-16-17-24

2016-09-07-16-19-30

2016-09-07-16-55-39

Cilantro

curry-chicken-with-sweet-potatoes

 

 

 

Prep Time: 20 minutes
Inactive Prep 30 minutes
Cook Time: 50 minutes
Yields: 4 servings
Equipment: 6-quart Dutch oven, 6-quart pot

Ingredients:
1 1/2 pounds, skinless-boneless chicken breasts, 3-inch cubes
1/4 cup of vegetable oil plus 1 tablespoon, per batch, for browning chicken
1 1/2 cups of onions, large dice
1 cup of celery, large dice
3 1/2 cups of sweet potatoes, peeled and diced (3 medium-size potatoes diced into 3-inch cubes)
1 tablespoon of ground turmeric
2 tablespoons of ground garam masala
2 tablespoons of ground curry
2 tablespoons of Kosher salt
1 teaspoon freshly ground black pepper
4 to 5 cups of chicken stock, unsalted (amount of liquid may vary slightly)
cilantro for garnish

Directions:
Place the 3-inch cubed boneless-skinless breast in a large bowl. Add vegetable oil, Tumeric, Garam Masala, ground Curry powder, Kosher salt, and black pepper. Toss all the ingredients together and place in the frig, covered with plastic wrap, for 30 minutes. While the chicken is marinating, start prepping the vegetables for the dish. Mince the garlic cloves, cut the celery and onions into large dice. Next, peel and dice the sweet potatoes into 3-inch pieces, relative in size to the cubed chicken.

If you are choosing to make the yellow rice with vegetables, start cooking the rice while the chicken is marinating.

In a heavy bottom pot, on medium-high heat, add in vegetable oil (1 tablespoon, per batch, for browning chicken) and marinated chicken in a single layer. Brown off all sides of the cubed chicken. This may need to be done in two batches (a little more vegetable oil may be needed for browning the second batch) and will take anywhere from 10 to 15 minutes. Remove the chicken from the pan and a set on a plate.

After chicken is all browned off, (still on medium-high heat, if needed add a tablespoon of vegetable oil) toss in the diced onions and celery, stirring and scraping the bits off the bottom of the pot. Saute the vegetables until just soft, about 3 to 5 minutes. Add in minced garlic and diced sweet potatoes. Stir all the ingredients together. Next, add back in the browned chicken.

For the liquid add in just enough chicken stock to come up to the chicken. The chicken should not be completely submerged.

Note: the potatoes and vegetables will release water as they cook.

Let everything come up to a bubble, reduce to a simmer. Cook uncovered for 45 to 50 minutes or until chicken and potatoes are tender.

To serve, spoon some rice into a serving a porcelain bowl. Ladle the Curry Chicken With Sweet Potatoes and its sauce over the top. Garnish with finely chopped cilantro.

Yellow Rice

Advertisements
Leave a comment »

Sweet Chili Fire Chicken

2016-07-15 16.50.51

2016-07-15 17.22.27

2016-07-15 17.24.11

How about making “take out” at home? I’m saying “why not”! Sometimes grabbing fast food once and a while is sometimes a necessity. Making delicious Chinese “take-out” dishes at home is even better. A few simple ingredients with a heavy bottom pot can make this dish a reality. This is my version of Sweet Chili Fire Chicken.

Chives (2)

Chives (2)

2018-06-07-09.25.41

2015-11-27-08-58-18

2016-05-27-16-18-32

2016-07-15 15.09.09

2016-07-15 15.10.54

2016-07-15 15.16.57

2016-07-15 14.44.14

2016-07-15 15.18.25

2016-07-15 14.57.01

2016-07-15 14.53.18

2016-07-15 14.56.52

2016-07-15 14.55.00

2016-07-15 15.31.21

2016-07-15 15.47.44

2016-07-15 16.02.22

2016-07-15 15.47.47

2016-07-15 16.50.51

2016-07-15 17.22.27

2016-07-15 17.24.11

 

 

Prep Time: 30 minutes
Cook Time: 35 minutes
Yields: 6 to 8 servings
Equipment: 6-quart Dutch oven, candy thermometer, spider, 12-inch sauté pan, rimmed baking sheet pan

Ingredients:
1 1/2 tablespoons of olive oil
2 red bell peppers, julienned
2 1/2 cups of canned pineapple chunks, drained
2 bottles of Thai sweet chili sauce
3 cloves of garlic, minced
1 cup of snow peas, thinly sliced on the bias
3 tablespoons of chives, finely minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

For The Chicken:
2 pounds of skinless boneless chicken breasts, diced into 1 1/2-inch size cubes
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 cups of vegetable oil
2 cups of all-purpose flour
4 cups of cornstarch
6 large eggs, lightly beaten

Directions:
Prep all the veggies first, having them on stand-by.  Using a meat cutting board, dice up all the chicken, tossing them into a bowl along with the salt and pepper.  Using tongs, make sure the salt and pepper are distributed evenly on the chicken. Grab the largest bowl you have or a large Tupperware container, making it easier to coat the diced chicken pieces. Next, add the flour and toss so that all the pieces are coated.

Preheat Vegetable oil to 360-degrees F.

Heat the vegetable oil in a large heavy bottom pot, like a Dutch oven. Over medium-high heat, and using a candy thermometer, have the oil temperature reach 360-degrees F. The oil will take a little while to reach the perfect temperature for frying. Move on to sautéing the vegetables.

Add olive oil to sauté pan. Over medium-high heat, add the veggies and minced garlic. Sprinkle with Kosher salt and and fresh ground pepper, cook until just soft, about 3 to 5 minutes. Add the pineapple chunks just to warm through. Turn the heat off.

Transfer the sautéed veggies and pineapple, from the sauté pan, to a large deep-sided skillet. This will be necessary for accommodating all the ingredients. Set the skillet to the back of the stove before starting the frying process.

In one large mixing bowl have the beaten eggs, in another large mixing bowl have the cornstarch. In small batches, dip the diced chicken into the eggs and then into the cornstarch shaking off any excess cornstarch. Place the finished coated chicken pieces onto a rimmed baking sheet pan.

Check the temperature of the oil. Once the oil is ready, add the battered chicken in small batches, about 5 to 6  at a time, into the pot. Continue dipping the chicken into the egg mixture and then into the cornstarch. Cook around 2 minutes per side or until golden and crispy. Remove from the oil, then transfer them onto a sheet pan lined with a paper towel. Repeat this process until all the chicken pieces are cooked.

Place the skillet over medium heat. Add in all the crispy golden pieces of chicken to the veggie and pineapple mixture. Pour in the bottles of the Thai sweet chili sauce and toss to combine. Simmer for another 5 to 7 minutes, stirring occasionally. Once everything is hot, turn the heat off. Garnish with minced chives.

Serve immediately.

I like to serve my Sweet Chili Fire Chicken over a bed of Basmati rice.

 

 

 

Leave a comment »

Louisiana-Style Gumbo

2015-06-07 18.26.12

This dish is a labor of love. It’s a dish that took me a while to master. They say, Gumbo is a thick soup/stew that’s usually served over rice, jambalaya is a rice dish that contains the proteins and the vegetables. I’d say Gumbo is the Cajun version of a Paella.

For my Louisiana-Style Gumbo recipe, I’m leaving out the okra. I love okra but Steve is not a fan. If you’re adding the okra in and it’s not in season, use the frozen variety. Add the okra in towards the end. I’ll remind you when I get to that point.

There are many components to this dish but they compliment each other beautifully. Using the best ingredients you can find makes a difference in the finished dish. Let’s get started.

2018-02-04-09.27.29

2018-02-04-09-35-18

2015-06-07 16.39.05

2015-06-07 16.40.30

2015-06-07 17.24.47

2018-02-04-09.24.10

2018-02-04-09.25.24

2018-02-04-09.26.08

2015-06-07 16.46.16

2015-06-07 16.56.40

2018-02-04-09-51-40-1

2020-04-17 14.25.14

Stuffing (2)

2015-11-27-08-58-18

2016-05-27-16-18-32

2015-06-07 17.24.27

Photo May 29, 8 05 39 AM

2015-09-28 04.31.32

2015-06-07 17.24.47

2015-06-07 17.48.25

2015-06-07 17.52.51

2018-06-20-14.23.22-1

2015-06-07 17.53.19

2015-06-07 17.28.34

2019-06-08 23.01.07

2015-06-07 17.28.37

2015-06-07 17.36.26

2015-06-07 17.45.51

2015-06-07 17.47.09

Diced Fire Roasted Tomatoes

2015-06-07 17.55.20

2016-01-07-15-18-16

2016-01-07-15-05-55

2015-06-07 17.56.52

2015-06-07 18.19.46

2015-06-07 18.20.39

2015-06-07 18.25.31

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2018-06-20-16.15.59

2018-06-20 16.20.38

2015-07-02-14-14-44-782971720-1552612728488

2015-06-07 18.26.12

 

 

 

Prep Time: 30 to 40 minutes (includes pre-cooking sausage, chicken, cleaning the shrimp, and dicing all the vegetables)
Cook Time: 1 hour 7 minutes
Total Time: 1 hour 47 minutes
Yields: 6 to 8 servings
Equipment: 6-quart Dutch oven, 10-inch sauté pan with a tight-fitting lid, chef’s knife, 3 medium-size bowls, silicone whisk

Ingredients:
1 pound of Andouille sausage (6 links)
2 boneless skinless chicken breasts, 2 1/2-inch dice
3/4 pound of medium-size shrimp, peeled and deveined
3 tablespoons of vegetable oil (1 tablespoon for sautéing the *holy trinity)
1 stick (8 tablespoons) of butter, unsalted
3/4 heaping cup of all-purpose flour
2 cups of celery, diced, including leafy tops
1/2 cup of green bell pepper, diced
1/2 cup of sweet onion, diced
1 tablespoon of tomato paste
4 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 1/2 tablespoons of Creole seasoning (1 tablespoon to season the chicken, 1/2 tablespoon to season the shrimp)
1 (15-ounce) can of fire-roasted tomatoes (substitute diced tomatoes)
1 teaspoon of ground thyme
2 bay leaves
5 1/2 cups of chicken stock, unsalted
1 (15-ounce) package of (cut-style) frozen okra, thawed (optional)
6 to 8 servings of Basmati rice, cooked
1/2 cup of Italian flat-leaf parsley, chopped for garnish
1/4 cup of green onion tops, cut on the bias, for garnish

Directions:
Add the andouille sausage to a sauté pan over medium heat. Add 1 1/2 cups of chicken stock to the pan. Place on a tight-fitting lid and bring the sausage links up to a boil. Reduce the heat and simmer for 15 minutes.

In the meantime dice the *holy trinity, onions, celery, and green bell peppers. Next is to mince the garlic for the dish. Transfer to a large platter and set aside.

Next, remove all the liquid from the pan, place the pan back over the heat allowing the sausage links to brown on all sides, about 10 minutes. Turn the heat off, transfer the links to a cutting board to cool down before slicing them on the bias. Transfer to a bowl and set aside.

On a meat-safe board cut the chicken into 2-inch pieces. Season the chicken with 1 tablespoon of Creole seasoning, toss to coat. Using the same pan, over medium heat, melt 2 tablespoons of butter. Add the chicken to the hot pan, cook, flipping the pieces of chicken occasionally, allowing them to brown on all sides. This process takes about 15 minutes. Transfer the seared chicken to a bowl. Set aside.

Next, is to peel and devein the shrimp. This takes about 10 minutes. Transfer to a bowl. Season with 1/2 tablespoon of Creole seasoning. Set aside. The shrimp will be the last ingredient that gets added to this dish.

The *roux is a very important player for a great gumbo. This is where the labor of love for this dish comes in to play. A dark peanut butter color is what I’m looking for. This means going past the blonde stage (blonde in color) for a standard *roux.

In a non-stick sauté pan over medium-high heat, melt 6 tablespoons of butter with 2 tablespoons of vegetable oil. Using a silicone whisk, slowly add the flour, whisking continuously, until the butter/oil mixture absorbs the raw flour in a paste-like and smooth consistency. At this point, the *roux will start to bubble.

Reduce the heat to medium-low. Continue to whisk for 3 to 5 minutes the *roux will start turning light caramel in color. Switch to a rubber spatula. Scrape down all the sides and bottom of the pan. Again, continue to whisk,  you’re looking for the *roux to turn a dark peanut butter color, this may take anywhere from 7 to 10 minutes.

In a preheated Dutch oven over medium heat add 1 tablespoon of vegetable oil. Add the onions, ground thyme, Kosher salt, and fresh ground black pepper. After the onions start to soften, add the diced celery, green bell pepper, and minced garlic. Stirring occasionally cook for 5 to 7 minutes. At this point add the tomato paste, stir to combine. Continue cooking for another 5 minutes.

Using a spatula, transfer the *roux to the Dutch oven, stir to coat the vegetables. Add the andouille sausage, chicken, fire-roasted tomatoes with the juice, and 2 bay leaves, stir to combine.

Next for the liquid. Continue over medium heat, add chicken stock, stir to combine. Bring all this up to a boil, then reduce the heat to medium-low and simmer. Occasionally stirring, cook for 30 to 35 minutes. During the last five minutes of cooking, add the shrimp and thawed frozen okra. Cook for another 5 minutes.

At this point, the sauce will have thickened. Remove from the heat, cover to keep hot.

I like serving my Louisiana-Style Gumbo over Basmati. Right before serving, garnish with sliced green onion tops and Italian flat-leaf parsley.

*holy trinity:  The holy trinity of Cajun cooking consists of onions, bell peppers, and celery, the base for much of the cooking in the regional cuisines of Louisiana.

*Roux: a roux is a mixture of fat (especially butter) and flour used in making sauces.

Leave a comment »

%d bloggers like this: