[Recipe Monday] Chicken Curry

posted in: Recipe Mondays | 4

Lucky for everyone I’m exhausted and dodging the last bit of crafting madness before tomorrow and I’m covered in wool fiber and smell like a wet sheep along with an assortment of essential oils.  Yes!  It’s totally as awesome as it sounds.

So here is a recipe I’ve made because it’s cheap and doesn’t require much work.  Also, I’ve discovered that orzo is an awesome substitute for rice because it only takes 8 minutes to make, you can’t fuck it up (unlike rice) and it’s the same size and tastes close enough for me.  Jow is a princess and won’t eat instant rice and rice is something I consistently fuck up so this has been our compromise.  Also rice takes way too long.  Way too long.  This can be described as “Indian-ish” at best.

Chicken Curry 
1 packet of chicken thighs (remove skin)
1 can of tomato paste
1 tablespoon fresh ginger (or powder, I don’t care)
1 teaspoon ground cumin
1 medium onion, chopped
1 can of chickpeas, drained and rinsed
1 tablespoon curry
1 tablespoon chunky chaat
2 tablespoons butter or ghee
Splash of lemon juice
1 cup non fat greek yogurt
1/2 box orzo cooked according to box directions and drained
Salt and pepper to taste

Dump everything in the crockpot except the yogurt and the orzo.  Cook on low for 6 hours.  Fish out the bones if you like your guests or housemates.  Add the yogurt and stir.  Add the orzo and stir.  Fin!

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.

She is a frequent contributor to Occult/Pagan sources such as the Llewellyn almanacs, Witchvox, PaganSquare and Witches & Pagans magazine.  She writes about Charms, Hexes, Weeknight Dinner Recipes, Glamoury and Unsolicited Opinions on Morals and Magic here at Charmed, I'm Sure.

Deborah's book, The Arte of Glamour is available for purchase on Amazon in paperback and Kindle.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.  

Deborah is a social media dork and can be found wasting far too much time on TwitterFacebookG+Instagram and Tumblr.

4 Responses

  1. petoskystone

    i don't eat instant rice, either, or instant oatmeal. if i wanted something with the taste & consistency of baby food, i would buy a jar. orzo sounds interesting. (i use a rice cooker, btw, takes the guesswork out of cooking time)

  2. Delish sounding nosh. I'm looking forward to trying it!

    In case this helps with the rice, here's a method that works for me:

    Dump 1 cup of white rice (any kind other than sushi rice) into a medium saucepan. Add 1-3/4 cups of water.

    Put on high heat on top of stove. Watch until it comes to a boil (won't take long at all). Stir, turn down the heat as low as it will go. Count to 10, then cover with a lid (or plate, or something that covers the top of the rice).

    Check the rice in about 8-10 minutes, or when you start smelling it. If it has little holes/pock marks in it, and little to no steam is rising, it's done. If you're not sure, use a fork or spoon to move the rice so you can see the bottom of the pan. No more water? It's done.

    Turn it off and leave it covered another 5 minutes for perfection.

    Hope this helps!

  3. Allyson Szabo

    I like to mix orzo and rice together, actually, for a very nice flavor and texture. I also like to cook my rice (or orzo) with broth to add flavor. 🙂 I like coconut curry flavors (it's more mild than the red curries) and so I tend to skip the yogurt and add enough coconut milk to make a nice thick sauce. 😉

  4. Deborah Castellano

    @ petoskystone – I don't know if it's the rice cooker I owned or I just did it wrong but I still got burnt rice with it.

    @ used key – That's Jow's method, I just get impatient because I'm used to pasta cooking so fast. 🙂

    @ Allyson – I've never mixed the rice/orzo, I may need to try that! I do coconut curry sometimes too, yum!

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