Hey guys -
Just letting you all know that I realized those I had set up to automatically receive my blogs via email while I was in Kenya are still receiving those emails every time I update. I am clearing out the list (so I don't annoy you with emailed posts you may not want).
However, if you still want to receive the emailed updates each time I post - contact me and I will put you back on!
Thanks!
~t
Sunday, October 3, 2010
Saturday, August 14, 2010
Yummy Indian Goodness!
Tonight I was able to revisit a fun Kenya memory....Chicken Tikka Masala. Okay, okay...so it's really an Indian dish, not an African one, but it still makes me remember Kenya!
They had a food court at the Village Market, so when we ate there, we all had the option of getting something at a different place from each other if we wanted. When we went there, Melody and I often ate at an Indian place and ordered Chicken Tikka Masala. It's deliciously spicy and warms you from the inside-out. It has so many of the "Indian" spices but doesn't have an overwhelmingly curry taste that I'm not always fond of when it comes to Indian dishes.
Anyway...ever since I've been home, I've craved this dish. I did a Google search for a recipe and lo-and-behold! Pioneer Woman had spotlighted a recipe by a friend on her blog. Go figure. I decided to give it a shot tonight, and it was FANTASTIC!!!
I'll pass it along to you in case you'd like to try....you can thank me later ;-)
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Original location: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
BTW, I didn't add the peas or turmeric to my basmati rice...I just had it plain to serve the masala on top. (That's how I ate it in Kenya.)
Bon Appetit!
T
They had a food court at the Village Market, so when we ate there, we all had the option of getting something at a different place from each other if we wanted. When we went there, Melody and I often ate at an Indian place and ordered Chicken Tikka Masala. It's deliciously spicy and warms you from the inside-out. It has so many of the "Indian" spices but doesn't have an overwhelmingly curry taste that I'm not always fond of when it comes to Indian dishes.
Anyway...ever since I've been home, I've craved this dish. I did a Google search for a recipe and lo-and-behold! Pioneer Woman had spotlighted a recipe by a friend on her blog. Go figure. I decided to give it a shot tonight, and it was FANTASTIC!!!
I'll pass it along to you in case you'd like to try....you can thank me later ;-)
Recipe: Pastor Ryan’s Chicken Tikka Masala
| | |
Ingredients
- 3 whole (to 4) Chicken Breasts
- Kosher Salt
- Ground Coriander
- Cumin, To Taste
- ½ cups Plain Yogurt
- 6 Tablespoons Butter
- 1 whole Large Onion
- 4 cloves Garlic
- 1 piece (approximately 2 Inches) Chunk Fresh Ginger
- Garam Masala
- 1 can (28 Ounce) Diced Tomatoes
- Sugar
- 1-½ cup Heavy Cream
- 2 cups Basmati Rice
- _____
- OPTIONAL:
- Fresh Cilantro
- Chili Peppers
- Turmeric
- Frozen Peas
Preparation Instructions
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Original location: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
BTW, I didn't add the peas or turmeric to my basmati rice...I just had it plain to serve the masala on top. (That's how I ate it in Kenya.)
Bon Appetit!
T
Saturday, July 24, 2010
Kenya, Revisited
Hello, friends. =) Long time, no blog. I promise - I made it back from Kenya in one piece! Sorry that safari/follow up post didn't happen. Re-entry has been interesting. Difficult, but scarily easy at the same time....You may or may not be able to relate to that. Can you believe I've been back for a month? Crazy. I was there for such a short time, really, but I can tell you that I am forever different because of it.
I hope to blog about more experiences for you soon!
Tomorrow, I am being allowed to share with my local body of believers a little about my experiences and Kenya, as the country is our prayer focus for the week. Pray for me, please. I'm nervous, hoping I won't cry, and that I will be able to have something semi-coherent to say. I'm also, speaking to the youth during Bible Study time...youth can be scary, ha. Pray they ask questions and make it a little easier on me!
For those of you who actually read this and live where I currently do, here's a sneak peak of the video I'm showing during worship tomorrow. (If you don't live here, thank you for following my journey, and please enjoy!)
Love, T
I hope to blog about more experiences for you soon!
Tomorrow, I am being allowed to share with my local body of believers a little about my experiences and Kenya, as the country is our prayer focus for the week. Pray for me, please. I'm nervous, hoping I won't cry, and that I will be able to have something semi-coherent to say. I'm also, speaking to the youth during Bible Study time...youth can be scary, ha. Pray they ask questions and make it a little easier on me!
For those of you who actually read this and live where I currently do, here's a sneak peak of the video I'm showing during worship tomorrow. (If you don't live here, thank you for following my journey, and please enjoy!)
Love, T
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