Rogers' Roost

Chicken Curry with Cauliflower and Peas

2010-02-03T14:59:00.000-08:00

For best results, use regular coconut milk or whole milk yogurt instead of lite versions. For all who may be new to Indian cooking, garam masala is a mixture of spices that may be bought in most grocery stores (not Waremart) and is found alongside the regular spices.

Serves 4-6

1 (14.5 oz) can whole peeled tomatoes
1/4 cup vegetable oil
1 1/2 tablespoons sweet or mild curry powder
1 teaspoon garam masala
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbsp)
1 tablespoon minced or grated fresh ginger
1 jalapeno chile, seeds and ribs removed, chile minced
1 tablespoon tomato paste
1 cup water
1 1/2 lbs boneless, skinless chicken breasts (about 4 medium)
1/2 medium head cauliflower, trimmed, cored and cut into 1-inch florets (about 4 cups)
1 cup frozen peas
1/2 cup coconut milk OR plain whole milk yogurt
1/4 cup minced fresh cilantro leaves

1. Pulse the tomatoes with their juice in a food processor until no large chunks remain, about 12 pulses.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the curry powder and garam masala and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the onion and 1 tsp salt and cook, stirring frequently, until the onion is softened and lightly browned, about 10 minutes. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
3. Slowly stir in the water and processed tomatoes, stirring out any clumps with a wooden spoon. Nestle the chicken and cauliflower in the liquid and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the thickest part of the breast registers 160 to 165 degrees and no pink remains, 12 to 18 minutes, flipping the breasts halfway through cooking.
4. Transfer the chicken to a carving board (or plate) to cool. When the chicken is cool enough to handle, shred into bite-sized pieces.
5. Return the chicken, along with any accumulated juices, to the skillet. Stir in the peas and coconut milk or yogurt and reheat briefly over medium-low heat until hot, 1 to 2 minutes. Stir in the cilantro, season with salt to taste, and serve.

The Best Skillet Recipes, from the authors of Cook's Illustrated

Happy 1st Birthday, Jenna!

2009-01-12T19:53:00.001-08:00

Jenna loved her strawberry cake, even though she was sick on her birthday. :( We all had a good time being with friends and celebrating.

At Home for Christmas

2009-01-12T18:07:00.000-08:00

My sis Kristin and I hanging out at G-Ma's in Shreveport.

We started out our Texas trip in Cleburne, where we got to spend some time with a lot of dear friends. Apparently, we had so much fun that we forgot to take very many pictures on the entire trip!

Yah- Christmas morning... this was the first year that Haddie actually got into it and it was so much fun watching. This was her new doll from Aunt Kristin (and a stroller too, much to her delight!)

Here's our little ham at G-Ma's house!

Here was a picture of 4 generations in my mom's family! We were at my grandmama's house in Shreveport and had such a great time.

Halloween, Etc.

2008-11-03T15:16:00.001-08:00

Fall Festival at Airlie Farms!

2008-11-03T14:22:00.000-08:00

Okay, so the girls weren't in their prime on this day, but they're still cute! This was at a really cool farm near our house with a grass maze, hay slide, pumpkin patch, games, all sorts of cool things!

We're Oregonians Now!

2008-09-11T13:51:00.000-07:00

This is our new blog site that we will be using to (finally) send out pics regularly of our family! We are settling in to our new home and life in Oregon, which is a huge change for us, but very exciting. We'll stay in touch with all our Texas peeps!