Hey, I have a recipe with your name attached to it that dates to
1-2-2008. A chicken thigh thing. Says to serve with curried rice,
steamed asparagus, and toasted sourdough rolls.

Question: How do one do curried rice? Thanks .

It's what's for dinner (but probably not the curried part in the rice;
Rob's not a fan.)
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Barb
www.barbschaller.com, last update April 2013

On 6/30/2017 6:26 PM, Melba's Jammin' wrote:
> Hey, I have a recipe with your name attached to it that dates to
> 1-2-2008. A chicken thigh thing. Says to serve with curried rice,
> steamed asparagus, and toasted sourdough rolls.
>
> Question: How do one do curried rice? Thanks .
>
> It's what's for dinner (but probably not the curried part in the rice;
> Rob's not a fan.)

This was the chicken thighs recipe. I think it may have been suggested
I served it with curried rice. I hate curry. I can assure you I never
made curried rice. Oh, and this is very old so forget the 1990's low
sodium stuff.

Savory Chicken

3 lbs. chicken thighs
1/2 c. water
1/2 c. low sodium teriyaki sauce
2 Tbs. dry sherry
2 Tbs. brown sugar
1/2 tsp. pepper
1 tsp. ground ginger
1/2 medium onion, minced
2 cloves garlic, minced
1 tsp. cornstarch + 2 Tbs. water (for thickening sauce)

Brown the chicken in a little oil in a deep skillet with onion and
garlic. (I generally remove the skin.) Drain excess oil.

Combine 1/2 c. water, teriyaki, sherry, brown sugar, ginger and pepper.
Pour over the chicken. Bring to a boil then reduce the heat. Cover
and simmer about 40 minutes. Remove chicken to a platter. Make a
slurry with the cornstarch and 2 Tbs. water to thicken the sauce. Pour
the sauce over the chicken. Serves 4-6

Jill

On 2017-06-30, Melba's Jammin' > wrote:

> Question: How do one do curried rice? Thanks .

Try a gobble for a "pilaf" or a "pulao" recipe.

nb

On 7/1/2017 10:56 AM, notbob wrote:
> On 2017-06-30, Melba's Jammin' > wrote:
>
>> Question: How do one do curried rice? Thanks .
>
> Try a gobble for a "pilaf" or a "pulao" recipe.
>
> nb
>
I have no idea what "pulao" is. I've certainly never made it. I do
make *barley* pilaf from time to time. Never curried rice.

Jill

Melba's Jammin' wrote in rec.food.cooking:

> Hey, I have a recipe with your name attached to it that dates to
> 1-2-2008. A chicken thigh thing. Says to serve with curried rice,
> steamed asparagus, and toasted sourdough rolls.
>
> Question: How do one do curried rice? Thanks .
>
> It's what's for dinner (but probably not the curried part in the
> rice; Rob's not a fan.)

Hi Melba,

Since Jill said the curried rice wasn't part of her cookery, but is
mine, here's some simple versions.

Recent best: Vadouvan (Savory Spice Shop blend), this is what I think
of as a Jamaican curry though that's probably not technically true.
This is a yellow curry blend.

Ingredients a Onion, Salt, Shallots, Cumin, Tumeric, Garlic, Black
Mustards, Cardamom, Black Pepper, Fenugreek, sugar and 'spices'.
Listed in weight order I am sure.

As you can see, this is a savory curry, not a hot one.

Most rice curries that I am familar with are made by adding the blend
to the water used to cook the rice in. I use a rice maker but a pot on
the stove is the same. To 1 cup dry rice, I'll add 1ts Vadouvan but
that can be upped if you want a stronger curry flavor.

To adjust the heat of that one if you like it hotter, for mild add some
sweet paprika. For medium use hot paprika (it's not very hot) and for
hot, Chipotle pepper works well. I dont personally like a curried rice
that is 'hot' in seasonings as to me the rice is to help tone down the
spice-heat of some other dish served with it.

Here's a completely different version, (also savory and not too hot in
the spicing). This one is where the rice is made up plain, and a curry
sauce is added.

Rogan Josh spice blend is my choice there. This time, you add it to a
brown sauce. The brown sauce can be made up from scratch or can be a
jar of gravy, or even a packet of brown gravy that you add water to and
simmer until it thickens. I love the depth of flavor that Rogan Josh
gives to the saucing and while not hot, I like to add lots of it. 2ts
(10ml) is where I start with a packet of gravy or a jar. You may find
that a bit much so start with 1ts and taste test.

Rogan Josh can be found at Savory Spice Shop and Penseys. Both shops
have decent online prices as well as for those lucky enogh to live near
one, brick and mortor outlets.

The third classic rice curry that I know of is more of a 'fried rice'
using leftover rice (I make extra for this pretty often). This one is
quite eye-appealing if made with long grain white or basmati/jasmines.
Bear with me as you read down as there are variations to it.

-Classic- uses a lite oil such as canola. Variation many will have
handy is inexpensive olive oil.

-Non-classic- preferred, uses butter or ghee, may be mixed with classic
oil above to reduce cholestrol levels. 50/50 is a good mix ratio if
needing to mix (I always do).

- Peeled garlic, chopped but not to smithereens. Can use dried if they
are in chips or minced (powder or granulated is a last resort)

- You generally want 1/8C oil/mix for 1 cup rice. Start that heating
and add the garlic (fresh or dried) and stir until the aroma develops.
Now add curry blend, generally a yellow one (Jamaican, Vaduovan etc) at
about 1/2-1ts per cup of rice (this will vary with your own tastes so
start small then add up to what fits you). Stir a bit then add rice
and toss until reheated in your curried oil.

Carol
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On 2017-06-30 23:15:09 +0000, jmcquown said:

> On 6/30/2017 6:26 PM, Melba's Jammin' wrote:
>> Hey, I have a recipe with your name attached to it that dates to
>> 1-2-2008. A chicken thigh thing. Says to serve with curried rice,
>> steamed asparagus, and toasted sourdough rolls.
>>
>> Question: How do one do curried rice? Thanks .
>>
>> It's what's for dinner (but probably not the curried part in the rice;
>> Rob's not a fan.)
>
> This was the chicken thighs recipe. I think it may have been suggested
> I served it with curried rice. I hate curry. I can assure you I never
> made curried rice. Oh, and this is very old so forget the 1990's low
> sodium stuff.
>
> Savory Chicken

LOL. Thanks.


Barb
www.barbschaller.com, last update April 2013