Meredith says that curry is somewhat of a mystery to her.

I was browning some chicken with an uncertain future tonight, and asked her how she’d like it. Lemon pepper? Garlic? Sauced? We decided on curry, and I showed her a simple, basic curry, full of deep, smoky flavor and the tang of tomato sauce, made from pantry items.

Quick Tomato Curry

Ingredients:

• 2 lbs chicken drumsticks
• 3 tablespoons butter
• 1/3 cup curry powder*
• 4 cups tomato sauce

Melt the butter in a dutch oven or heavy stock pot over medium-high heat. Add chicken and cook until lightly browned. Add curry powder; stir to coat. Cook until highly fragrant. Add tomato sauce. Reduce heat to medium-low and cook for 1 hour or until chicken is fully cooked and tender and sauce has reduced. Serve over rice or cous cous; garnish with yogurt if desired.

*I use my own mild homemade curry powder. There are plenty of recipes on the internet for mild to hotter varieties. Whether you use your own or a store-bought variety, I’d recommend tailoring the quantity to your taste.

Tip: If you prefer to use store-bought curry, seek out your local ethnic market, where you can find fresher, less expensive curry powder than what you’ll find in your supermarket’s spice rack.

I’m not going to spoil this one with a lot of preamble. Try it – it’s really, really good.

Tomato Chicken and Rice

Ingredients:

• 3-4 lbs chicken parts (bone-in, skin-on)
• 2 tablespoons vegetable oil
• 1/3 cup dried minced onions
• 1/4 cup garlic paste
• 1/4 cup dried basil
• 2 tablespoons dried parsley
• 2 teaspoons ground rosemary
• 5 1/2 cups tomato sauce
• 4 cups chicken stock
• 2 cups rice

Brown the chicken pieces in the oil in a cast iron dutch oven. (If you’re using skinless chicken, you may need to add additional oil or butter.) Remove from pan and set aside to cool. When meat has cooled, remove meat from bones and return meat to pan. (Now would be a good time to package up those bones for some future chicken stock.) Place over medium heat and stir in onion, garlic,  and herbs. Cook until chicken begins to brown. Add stock, tomato sauce, and rice; stir to combine. Increase heat to medium-high. Boil for 2-3 minutes. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding water if necessary, for 45-50 minutes or until rice is tender and liquid is absorbed.

The end result yields an insane amount of chicken-rice…stuff that freezes well and tastes damn good.

The Scene
A busy night on the homestead.

The Players
One arrives home, hungry and tired; the other works tirelessly at the computer but lazes about when dinner is afoot. Minor characters as noted.

Act 1: The Pot
Water and chicken base join forces to make a broth. Corn and potatoes, separated from their cans, join the game. The party, now ablaze, bubbles mightily. Apple cider vinegar, sun-dried tomatoes, dried onion, celery salt, basil, and black pepper also contribute to the fray.

Act 2: The Arrival
Biscuit mix, born months ago from a marriage of flour and sundry other powders, bonds with its wet destiny to form The Goo. The Goo rudely crashes the party, dropping from above into the mix without announcement.

Act 3: The Serving
Ten minutes have passed since The Goo’s arrival. A large spoon arrives to disperse the gathering. Four to six smaller gatherings result.

Denouement
The players sit with happy bellies.

Exeunt players.

Yeah, I know. It’s been a long day, and dinner was surprisingly good for something that consisted of little more than canned vagetables and good thoughts.

I screwed up moving the blog to a new server yesterday, so Catch the Spoon experienced a bit of downtime. In honor (or perhaps in memoriam) of the slap-dash reassembly of this blog, I present some equally haphazard (but totally tasty) chicken, which just finished bubbling away on my stove. (All quantities are approximate.)

Downtime Chicken

Ingredients:

• 2 lbs chicken drumsticks, bone-in, skin on
• 1/4 cup garlic paste
• 1/4 cup tahini
• 1 tablespoon whole black peppercorns
• 3 tablespoons ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons dried minced onion
• Splash apple cider vinegar
• Splash lemon juice
• 1 teaspoon chicken base
• Dash celery salt
• 1/2 cup currants
• 2 cups water

Combine all ingredients in a large pot; cover. Simmer gently over low heat for 3-4 hours or until chicken falls off the bone. Enjoy your downtime.

Not a recipe by my normal standards, but worth preserving nonetheless. If you’re counting calories, you want to look away now.

It starts with mildly garlicky mashed potatoes. Take three pounds or so of russet potatoes. Peel about a third of them, quarter them all, and drop them into boiling salted water. Cook until just fork-tender. Drain well and cool slightly. Add a stick of butter, 1/2 cup sour cream, a tablespoon of garlic powder, and about a cup of good chicken stock. Mash roughly.

Make some beef gravy: make a semi-dark roux, and add beef stock. Whisk until thick.

In a bowl, layer some taters, canned corn, shredded cheddar cheese, and gravy. Apologize to your cardiologist, and dig in.

My goodness! Too much cooking/blogging, too little time. No matter. I’ve been keeping track of new tasty treats in my handy dandy notebook, and I hope to spend the next month or two getting caught up on what I’ve missed. Alas, there are very few pictures involved, as I keep forgetting, but I’ll supplement with stock when I can. On to the food!

Oven-fried chicken, in my mind, was never meant to be a substitute for the real thing. Just like Cheese Whiz and EZCheese are their own distinct foods (and decidedly not cheese), this recipe stands on its own as something I crave. Crisp and sassy, juicy and full of flavor, you may just crave it too.

Oven-Fried Chicken

Ingredients:

• 3 cups whole milk
• 2 tablespoons white vinegar
• 1 tablespoon kosher salt
• 2 teaspoons dried thyme
• 1 teaspoon rubbed sage
• 1 teaspoon paprika
• 1 tablespoon ground black pepper
• 2-3 pounds chicken drumsticks
• 2 cups unseasoned breadcrumbs
• 1/4 cup melted butter
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder

Combine the first seven ingredients in a large zip-top bag and add chicken. Seal bag, removing as much air as possible, and squish so that chicken is thoroughly coated. Refrigerate overnight.

When ready to cook, remove chicken and drain, discarding milk mixture. Preheat oven to 425° F. In a shallow dish or pie pan, combine breadcrumbs, melted butter, paprika, and garlic powder. Dredge chicken in breading and place on sheet pan. Bake for 45 minutes or until internal temperature reaches 165° F. Serve hot or cold.

There’s a sushi restaurant a few towns over where we go to dinner with friends once a year or so. I’m not a big sushi fan, but I am consistently wowed by their coconut chicken and broccoli. A few weeks ago when cleaning out the pantry, I noticed what I thought was a can of coconut milk left over from my birthday party in April, and decided to try my hand at a similar dish. When I got around to it earlier this week, I discovered that what I thought was coconut milk was actually sweetened cream of coconut — but I decided to use our classic “throw stuff together and see what happens” method of meal preparation. Good gracious, I’m glad I did.

Coconut Chicken

Ingredients:

• 3-4 pounds bone-in chicken thighs, skin removed
• 1/4 cup vegetable oil
• 1 15-ounce can cream of coconut, mixed well
  
• 6-8 whole cloves
• 1/4 cup soy sauce
• 1 teaspoon powdered ginger
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons lime juice
• 3/4 cup chopped walnuts
• Fried chow mein noodles (optional)
• Cooked medium-grain rice (optional)

Place the chicken in a large baking dish and roast at 350° F until chicken is fully cooked. Set aside to cool.

When chicken is cool, remove meat from bones and roughly chop. In a large, deep skillet over medium-high heat, warm the oil and add the chicken. Cook until chicken is lightly brown and slightly crispy on the edges. Stir in coconut, cloves, soy, ginger, and Worcestershire sauce.Reduce heat to medium and cook, uncovered, for 15 minutes, stirring occasionally.

In a small bowl, whisk together water and cornstarch. Add to pan and stir until mixture is evenly distributed. Add lime juice. Increase heat slightly and simmer for 3-5 minutes, or until sauce has reduced considerably and become glossy. Stir in walnuts. Serve immediately, over rice and topped with chow mein noodles* if desired.

Serves 4-6

*As you can see from the image at top, I like mine with a lot of chow mein noodles…

It’s not cabin fever if you’re not going crazy…Mer and I were both home today due to the lovely snow and ice that was dumped on us last night. I made mention this morning of making soup from last night’s leftovers, but got into the groove that is work-from-home goodness and forgot about it. A few hours later, I noticed Mer had something brewing on the stove. What followed may be the best damn chicken soup I’ve had in a long time (which is saying something, because I don’t generally like rice in my soup.)

Pardon me. I need to pause to go get more soup. Yum.

The end result is a bit more like porridge than soup – sticky, viscous, and just a little bit sweet. If you prefer your soup more…soupy, add more water with the rice at the end.

An extra bonus – it’s not only hearty, but cheap! I’d estimate that this entire pot of food cost us less than $3 to make. (We buy most of our food in bulk and on sale, so YMMV.)

Anyway…here’s the recipe, as best as she can remember it. Eat. Share. Enjoy.

Minimalist Balsamic Chicken Soup

Ingredients:

• 8 chicken drumsticks, roasted and cooled
• Water (see below)
• 1/2 cup dried minced onion
• 1 tablespoon celery salt
• 1 tablespoon garlic paste or chopped garlic
• 1 teaspoon powdered ginger
• 1/3 cup balsamic vinegar
• 1 1/4 cups medium-grain white rice
• 2 tablespoons chicken base*, or to taste

Separate meat from bones and set meat aside. Place the bones in a pot with enough cold tap water so that they float above the bottom of the pan. Set over medium heat and cook, uncovered, for about an hour, adding more water if needed to keep bones covered. Add onion, celery salt, garlic, ginger, and vinegar. Continue to cook for 2-3 hours, adding water if needed, until bones become soft and easily breakable. Strain and return liquid to pot. Add reserved meat, rice, and chicken base. Continue to cook over medium heat until rice is tender; serve immediately.

Serves 4-6

*The link goes to a product called Better than Boullion, which is our preferred soup base. I encourage you to seek out local supplies (restaurant supply stores sometimes carry them, as do farmer’s markets), but please don’t use those awful foil-wrapped boullion cubes here.

If you’re looking for a quick, easy, and bite-sized appetizer recipe, look no further. These mini-tarts are deliciously simple to make and eat – if you’re in a real hurry, use store-bought pie crust dough and leftover baked chicken to speed things up.

Miniature Chicken Tarts

Ingredients:

• 2 pie crusts (use your favorite recipe or a pre-bought crust)
• 1 boneless skinless chicken breast, poached and cooled
• 8 oz. whole fresh mushrooms, cleaned
• 2 teaspoons butter
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• salt and pepper to taste
• 1/4 cup red wine vinegar
• 4 oz. shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Line mini-muffin cups with pie crust. Dock the bases of the cups with a fork and blind-bake. Set aside.

Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add chicken, mushrooms, and garlic, and sauté until chicken is lightly browned and all liquid from mushrooms has evaporated. Season. Deglaze pan with vinegar; continue to cook until pan is almost dry. Cool slightly.

Pulse cooled mixture in food processor with milk until a smooth, fluffy paste has formed. Spoon into prepared crusts and top with Parmesan cheese. Bake 15-20 minutes, or until lightly browned.

Makes 48 tarts.

Our household’s take on traditional Kashmiri Chicken: buttery and fragrant. Intense, decadent, and filling. I’m not sure how to describe this dish short of throwing out more strings of adjectives, so I’ll let this one speak for itself. Delicious over basmati rice with a side of homemade pita to mop up all that sauce. Yum.

Kashmiri Chicken

Ingredients:

• 1/4 lb (1 stick) butter
• 2/3 cup minced shallots
• 10 whole black peppercorns
• 2-3 whole cardamom pods
• 1 2-3″ cinnamon stick
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 6 chicken thighs with bones and skin
• 1 cup plain yogurt, plus extra for garnish

In a cast iron dutch oven or other wide, heavy pan with lid, melt butter over medium heat. Add shallots and spices; cook, stirring often, 1-2 minutes or until fragrant. Add chicken to pan, skin-side down, and cook until lightly browned. Move chicken to edges of pan to create well in center and slowly add yogurt to butter sauce, stirring briskly to prevent breaking. Reduce heat to low and cook 45 minutes to one hour, or until chicken separates easily from bone. Garnish with a dollop of extra yogurt just before serving.

Serves 4-6.

Bonus picture! (I’m so easily amused – I love the steam coming off the chicken.)