Curry Cabbage and Chicken

And yet another curry. This one was inspired by the bag of chopped cabbage I received (thanks Efrat!) that day and I decided that I would try a recipe I had seen for Curry Cabbage but I would serve it with chicken and do it over egg noodles, to break up the cabbage feel and flavor a little. Overall, it was a great success and it is a recipe I would try again. I got the recipe for the cabbage from Cooking Light magazine, found on  MyRecipes.com. Of course, I tweaked the recipe a great deal, but that was my inspiration.

Curry Cabbage and Chicken over Egg Noodles

1 yellow onion, diced

1 package large cut egg noodles

1 tbsp minced ginger

8 cups Osem chicken consomme

2 minced garlic cloves

1 pound chicken breast, skinless boneless

1 shallot, diced

8 cups chopped green cabbage

2 tsp olive oil

1 tbsp whole grain mustard

I heated the oil in a large pan over medium heat. I added the shallots, onion, and garlic (super-finely chopped) and cooked until browned. I added the mustard and the curry and cooked for one minute, stirring constantly. I stirred in the cabbage and 1 cup of the chicken consomme, stirred and cooked to desired tenderness. 

While this was cooking about, I brought the rest of the chicken consomme to a boil and cooked the noodles in it. I heated another pan and placed small cut up pieces of chicken and let it cook in the pan. I added a bit of curry, mustard, and consomme (to keep it from drying out to quickly) to the chicken, and cooked it until it was finished.

I removed the noodles and placed them at the bottom of the plate, topped it with the cabbage, and finished it off with the chicken pieces. It was so tasty and the little whole grain mustard pieces were a delightfully spicy surprise each time I bit into one! It gave the whole dish a little needed crunch.

Curry Cabbage and Chicken over Egg Noodles ~340 calories per serving, recipe makes 6 servings

A Provincial Dinner

Carrots & ingredients

Tonight for dinner, I made BBQ chicken wings with whole carrots. Remember the dinner scene in What About Bob where Bill Murray goes crazy for the dinner and makes yummy noises that just seem obscene? Or the dessert scene in Young Frankenstein where the monster makes the yummy noises? This dinner was like that.

Carrots pre-oven

Chicken:
1 package kosher chicken wings
olive oil
pinch Penzey's Spices Arizona Dreaming
1/2ish cup William's Sanoma Maple Mesquite BBQ Sauce
salt

Carrots:
1 bunch whole thin carrots with the tops and tips cut off
olive oil
smoked garlic salt
100% pure maple syrup

Chicken from the oven

First, I baked the chicken for about 30 minutes at 350* in the oven with olive oil in the pan and a pinch of Penzey's Arizona rubbed onto each wing and a bit of salt. Next, I placed the carrots in an aluminum foil pouch with all the ingredients and closed it up before placing it into the oven for 10-15 minutes. After I took the chicken wings out of the oven, I seared them on a pan and then added the juice from when the chicken was in the pan and cooked the wings in the BBQ sauce until the sauce got nice and thick.

Chicken in BBQ sauce

The wings were absolutely fantastic, in fact, Nathan licked the bowl. The carrots were soft and crunchy and just picked up the flavor of the olive oil, maple syrup, and garlic salt. When I make food like this, I can't believe that I was a vegetarian for 14 years. It isn't that I regret the years I was a strict vegetarian- it was the right thing for me for all those years- but I am happy that I am more open in my options now.