- Monday, February 08, 2016
- 0 Comments
Hi there!
One thing Brian and I LOVE is *spicy Indian food*. I found this stovetop paleo recipe online for Chicken Korma and unknowingly made some massive alterations.
First, I wanted to use my crockpot so the food was ready when my husband came home. Secondly, my intent was the double the recipe. You see, math and I aren't exactly friends. Many things in the original recipe called for teaspoons. For instance, it called for 4 tsp of paprika. I doubled to 8tsp and thought "1/2 cup". Um...NOOOO. 8 tsp is actually and EIGHTH of a cup.
That was a pretty major mishap, but a welcomed one: I will never do it differently. It is delicious, aromatic AND spicy!
Also, after I added the sauce to the crockpot, I still had PLENTY leftover. I portioned out the rest of the sauce into 4 freezer bags (labeled them quickly), added some chicken to one and shrimp to the others (what I had on hand) and threw them into the freezer. Viola! 4 individual lunch meals to be cooked on the stove or the crockpot.
Anyway, here is what I came up with:
Chicken Korma
2 Tbs. ghee (or olive oil, butter, whatever you have)
3 lb. raw chicken thighs (plus extra for freezer meals, I used 1/2 lb chicken and 2 handfuls of shrimp)
2 medium onion, diced
2 cans coconut milk
10 cloves garlic
2 inch-long nub of fresh ginger
2 cup raw cashews (or almonds)
1 large can of whole, peeled tomatoes
1/2 c. paprika
1/8 c. garam masala
1/8 c. curry powder
1 T. ground coriander
1 T. fresh ground pepper
1 T. cumin
1/8 c. raw honey
1 T. salt (plus more to taste, if necessary)
Heat up olive oil in a large skillet, wait til it's HOT. Sear both sides of the chicken til brown on the outside, still pink on the inside. Set aside til cool. Cut into bite size pieces. Add chicken and onion to the bottom of the crockpot. (You could skip the searing process for a simpler recipe).
THEN add all of these items from coconut milk—salt to your blender.
Blend til SMOOTH, taste for seasoning, add more if necessary
Pour sauce over chicken. Cook on high for 2 hours, OR low for 4-6.
Serve over rice, or your choice of filler.
One thing Brian and I LOVE is *spicy Indian food*. I found this stovetop paleo recipe online for Chicken Korma and unknowingly made some massive alterations.
First, I wanted to use my crockpot so the food was ready when my husband came home. Secondly, my intent was the double the recipe. You see, math and I aren't exactly friends. Many things in the original recipe called for teaspoons. For instance, it called for 4 tsp of paprika. I doubled to 8tsp and thought "1/2 cup". Um...NOOOO. 8 tsp is actually and EIGHTH of a cup.
That was a pretty major mishap, but a welcomed one: I will never do it differently. It is delicious, aromatic AND spicy!
Also, after I added the sauce to the crockpot, I still had PLENTY leftover. I portioned out the rest of the sauce into 4 freezer bags (labeled them quickly), added some chicken to one and shrimp to the others (what I had on hand) and threw them into the freezer. Viola! 4 individual lunch meals to be cooked on the stove or the crockpot.
Anyway, here is what I came up with:
2 Tbs. ghee (or olive oil, butter, whatever you have)
3 lb. raw chicken thighs (plus extra for freezer meals, I used 1/2 lb chicken and 2 handfuls of shrimp)
2 medium onion, diced
2 cans coconut milk
10 cloves garlic
2 inch-long nub of fresh ginger
2 cup raw cashews (or almonds)
1 large can of whole, peeled tomatoes
1/2 c. paprika
1/8 c. garam masala
1/8 c. curry powder
1 T. ground coriander
1 T. fresh ground pepper
1 T. cumin
1/8 c. raw honey
1 T. salt (plus more to taste, if necessary)
Heat up olive oil in a large skillet, wait til it's HOT. Sear both sides of the chicken til brown on the outside, still pink on the inside. Set aside til cool. Cut into bite size pieces. Add chicken and onion to the bottom of the crockpot. (You could skip the searing process for a simpler recipe).
THEN add all of these items from coconut milk—salt to your blender.
Blend til SMOOTH, taste for seasoning, add more if necessary
Pour sauce over chicken. Cook on high for 2 hours, OR low for 4-6.
Serve over rice, or your choice of filler.
- Friday, January 15, 2016
- 0 Comments
Helllllllo! And welcome to my new blog :)
It will primarily be a cooking blog but maybe I'll post other things every once in awhile. My main purpose in this is to chronicle recipes my husband and I share together. I find myself altering lots of recipes, so I want to have my notes in a place where I can easily access them again! I use lots of recipes I find online, and sometimes it's just too much work to find the recipe again. Also, I'd like to let my family and friends in on what my life is like out here in Hawaii. We are so far from home.
I named the blog Living A-LA-BA on account of a silly nonsensical thing. We have a favorite restaurant in Lincoln Nebraska called Vincenzo's. They have this ammmmmmazing dish called Chicken Soto, and in our (failed) attempts to re-create it, we decided to call our version Chicken a-la-ba (a-la: of, ba: Brian & Amber). Since then, it has become a tender little joke of ours; everything is a-la-ba and this title to us usually is followed by laughter. We have lots of wonderful memories of this together, so I thought it was fitting. I hardly put any thought into, it was just the obvious title to me.
Love,
Amber
It will primarily be a cooking blog but maybe I'll post other things every once in awhile. My main purpose in this is to chronicle recipes my husband and I share together. I find myself altering lots of recipes, so I want to have my notes in a place where I can easily access them again! I use lots of recipes I find online, and sometimes it's just too much work to find the recipe again. Also, I'd like to let my family and friends in on what my life is like out here in Hawaii. We are so far from home.
I named the blog Living A-LA-BA on account of a silly nonsensical thing. We have a favorite restaurant in Lincoln Nebraska called Vincenzo's. They have this ammmmmmazing dish called Chicken Soto, and in our (failed) attempts to re-create it, we decided to call our version Chicken a-la-ba (a-la: of, ba: Brian & Amber). Since then, it has become a tender little joke of ours; everything is a-la-ba and this title to us usually is followed by laughter. We have lots of wonderful memories of this together, so I thought it was fitting. I hardly put any thought into, it was just the obvious title to me.
Love,
Amber
- Monday, January 04, 2016
- 0 Comments