I know, I know. March was sadly the first month since the start of the blog (over a year ago now) that I did not post a recipe. It turns out the whole full time job thing just changes everything. Excuses. On to the stuff you care about.
So here is a recipe that is easy and amazing. For the purest Indian food connoisseurs this may be a Sunset magazine bastardization of a traditional food but, sweet mother, is it tasty! Beth, O Beth you always bring such lovely things into my life notwithstanding yourself. Beth, Rana, Meg (incidentally three of my favorite people) and I all made this one night and it left us all with smiles. Maybe that was the wine but I think that this dish had at least a passing influence on the success of our night.
3 tsp saffola or canola oil (any veggie oil will work)
1/2 tsp fenugreek seeds
225 grams (8oz) crimini or button mushrooms (sliced)
1 large onion (chopped)
2 inch long piece of ginger (chopped)
4 cloves garlic (chopped)
2 tsp ground coriander (if you don’t have this I just throw in more cilantro they’re from the same plant!)
2 tsp salt
2 tsp ground cumin
1/2 tsp cayanne pepper
1/2 tsp turmeric
600 grams (1 and 1/2 lbs) chicken breast (cut into 1 inch chunks)
1 cup of canned, diced tomatoes
450 grams (1 lb) baby spinach
1 tsp fresh lemon juice
1/2 a bunch of cilantro
Also, don’t forget to make some rice.
Ok so first start by getting 3 hot young ladies! Check! Then you toss some of that oil in a pot and drop in the fenugreek seeds for about 2 seconds. “What the hell is feungreek?” I hear you say. Only the warrior monks of a hidden Chinese fishing village know but they’re not telling. Regardless it adds a nice flavor. Don’t let them get too lonely (the ladies or the seeds). Now gets to sauteing the onions and add those mushrooms right in there.
Stir that mixture around for about 7 minutes. During this time I would suggest flirting with the ladies, perhaps telling a funny story or throwing down some dance moves. However you work your groove…
At this point add the ginger, garlic, coriander, salt, cumin, cayanne and turmeric to the pot. Then add in the cut chicken and stir until it is no longer pink on the outside. Then add the tomatoes and cover the pot, simmering for about 8 minutes.
Take this time, once again to regale the ladies with a heroic tale of when you fought off a bear with a spoon while camping in Zimbabwe.
At this point stir in the spinach, lemon juice and cilantro and you’re done. But that’s just where we got started!
Serve it up with your favorite wine or beverage.