Indian-inspired Quick Dinner

Mr. Dewey woke up with the beginnings of a cold.  I’ve had a stuffy head for a week or more, and have just felt wrung out.  It seemed some warm, head-clearing, blood-cleaning spices were in order.  I often will make a slow cooker chicken and lentil dish with Buryani paste, tomatoes, onions, and a few other seasonings.  I like to cook the lentils separately in the rice cooker, with lots of cumin, cilantro, and ginger in the lentils, and the other seasonings in the chicken.

I didn’t have everything on hand that I needed for that dinner, so I just started pulling stuff from the fridge.  Here’s what I ended up with:

2 chicken breasts, cut into 1 inch chunks
1 Leek, trimmed of tough ends, chopped, rinsed and well drained
1/2 medium yellow onion, diced
3 cloves of garlic, minced
1 -10 ounce package of frozen spinach, thawed
2 Tbsp curry powder
2 Tbsp Coriander Chutney*
1 tsp Ginger, minced
1/4 cup creme fraiche, buttermilk, yogurt, or 1/2 and 1/2
1-2 tsp honey**

Sauté the leeks and onions in olive oil until tender, about 5 minutes.  Add garlic and sauté another minute.  Add curry powder and chicken; sauté another 5 minutes.  Add about 1 cup of water, the coriander chutney and ginger; cover and simmer until the chicken is cooked through, another 5 to 10 minutes.  At the end, stir in the creme fraiche or whatever dairy you have on hand.  Serve.  We ate it just like that, but it would also be good over rice or lentils, or even with boiled potatoes.

**I used creme fraiche because I had some on hand and needed to use it up.  Only after I had stirred it in did I realize that I had sweetened it with honey when I served it with breakfast the week before.  Yikes!  Turns out, it was perfect.  The sweetness from the honey perfectly balanced the slight bitter edge from the curry powder.  It was really good!  So, if I make it again and use some other dairy, I will remember to add honey.

Swad Coriander Chutney

* I am in love with Swad Coriander Chutney.  I found it at the local Kroger and keep at least two jars of  it on hand at all times.  I could eat the stuff with a spoon!

This meal was delicious, healthy, quick, and did the trick of opening up stuffed heads and warming us up from top to bottom.

 

 

 

Blood Orange Salsa

My notes say that I made this to top fish.  I think I’ll give this a try on some Orange Roughy, next time I come across some Blood Oranges.

2 Blood Oranges, peeled, segmented and cut into 1/4 inch dice
2 Tbsp red onion, cut into 1/4 inch dice
1 Tbsp grated ginger
1/2 tsp toasted sesame oil
1/2 tsp wasabi, or to taste

Toss all ingredients together and serve over grilled fish.

Serves 4