From The Archives

Well, I know I had promised that since September is my month that I'd be posting a lot more, which is why it hurts to say that I am without a camera for much of this month. See, my husband had to go out of town on business and won't be returning for three weeks, and managed to make off to Yorktown, VA with our digital camera!! Luckily, though, I managed to find some old recipes that I had saved to my compter before our move to Alaska, so I'm able to at the very least, post those.

When we lived in the Seattle area, we had a Trader Joe's (my FAVORITE store, I could spend hours in there, which is pretty amazing because it was on the small side as far as grocery stores go) within walking distance of our house, and I became really used to having such luxury at my fingertips. One of my favorite meals was a variety of the basic Indian dishes they sold there. Our favorite by far is their Punjab Choley: garbanzo beans in a spicy tomato-y sauce. I'd serve it with some curried chicken, jasmine rice and a piece of Trader Joe's naan bread (we LOVE naan, and I can make it on my own using my George Forman grill -haha, I'm crafty!- but if I was in a hurry I'd pick up a bag of naan for like $2.50).

So, if you're in a pinch and you're fortunate enough to have a Trader Joe's nearby, I highly suggest picking up one of their Indian Fare side dishes. You won't be disappointed. They cook up really fast (we're talking 2 minutes in some boiling water and there's your side dish) and are a nice complement to curry dishes.

Mehgan's Chicken Curry:

Ingredients:

-1 can of coconut milk (if you want to cut down on calories, you can use 1/2 can coconut milk and 1/2 can 1% or fat free milk)
-1 to 2 lbs boneless, skinless chicken breast, thawed if frozen
-1 packet of curry seasoning (believe it or not, I find my curry packets by the Mexican seasonings at the grocery store)
-pinch of salt and pepper

Instructions: Cut the chicken into bite-sized pieces. Combine all ingredients in a bowl and allow to marinade covered in the fridge for about an hour. In a medium sauce pan, over low-medium heat, cook the chicken until the chicken is done. Don't worry about the sauce getting thick, because you can use it on your rice, but do make sure that the sauce is bubbling so you know it's hot enough. Serve over jasmine rice, with naan and your choice of sides.

I love this dish, it's just so easy, but it tastes like it took forever in the kitchen. Judging from the photos, you can probably tell that I made this either when I first started food blogging, or during the winter months. Anyway, I hope you try incorporating more ethnic dishes into your meal routine, you'll love it!!

Enjoy!

~Mehgan