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Steak and crab legs on the porch tonight, I can barely move now!

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teeceetx said:
Looks great!! Could you shoot me the recipe?!
Click to expand...

Sure, but.. Do ya need to know how to Make Curry? 🤔 Lots of 'varieties' out there (but Mostly 'shared / common-ingredients') so.. Not sure what You'd 'favor' (ie: Green, Red, Yellow.. with Coconut Milk / w/O.. with 'Dairy' (ie: Yogurt, etc) or w/O, etc.. I can post up some 'Good Online ones' / You peruse / see what 'appeals to Yer pallette'? (this was 'Yellow Curry'..)

Anyway, once you Have yer Curry, while the Rice is steaming / cooking (however You prefer to do it..) you simply:

- In Large coverable-skillet, sauté the ~ 1lb or so of Chicken-chunks* mostly just 'sear in EVOO', and lightly-pepper / Lightly sea-salt, and then add a Bit of water (Fat Tbsp) and Some of the Curry just to 'flavor'. Once Mostly-cooked (Not 'pink' internally, at All..) set aside in Covered bowl (so it don't dry out..) and add a Bit more Curry, to flavor / keep moist..

(* Tip: Use Dark meat, ie: Thighs work Best for this, since it's more Flavorful, and less-likely to 'dry-out' than Breasts. And - Next time we go up to NorCal to visit my Son / Grandkiddos.. We're gonna try this Recipe with some of His Home-raised Rabbit. 😍 Will report back, whence we do..)

- In same large pan, 'soften' the Carrots, Onions (I start with the Onions, then Potat's, then the Carrots) in some More EVOO / Curry-residue.. Not quite 'frying' them, just enough to get em 'softened' a bit. Then add about 2.5-3 cups of Water, and Some Curry, to flavor.. and bring to a Boil, covered, over Med-high heat (NOT "High") and simmer-boil for about 15 mins (till all Vegs are 'Soup-soft'..) Towards the 'OK, these are Ready' point - Fold-in the Chicken, and some coarse Black-pepper, and bring to a simmer-boil (covered) for another 5 mins or so, to Ensure the Chicken is fully cooked / infuse All with flavor, etc)

- Then, fold-in the Rest of your Curry (usually, you'll add about 1/4 - 1/3 cup of Curry to the Chicken.. Same to the 'Veg-Soup'.. and about a Cup / Cup-n-Half of Curry (call it "2-3 cups" of Curry, in-Total, go into this. Sorry if these aren't 'very precise Measurements', but.. Ehh.. I'm 1/2 Italian.. and Datz jus how Mama use to Do it, aight?? ;)

- Add 'Slap ya Mama' / any Other 'heat' you Like, and Serve over Rice / wash down with White Wine or Ginger Ale, etc, etc. Recommend finishing with 'Purple Sticky Rice' or 'Green Tea Ice Cream', for dessert. :cool:

jd
 
SoJer said:
Sure, but.. Do ya need to know how to Make Curry? 🤔 Lots of 'varieties' out there (but Mostly 'shared / common-ingredients') so.. Not sure what You'd 'favor' (ie: Green, Red, Yellow.. with Coconut Milk / w/O.. with 'Dairy' (ie: Yogurt, etc) or w/O, etc.. I can post up some 'Good Online ones' / You peruse / see what 'appeals to Yer pallette'? (this was 'Yellow Curry'..)

Anyway, once you Have yer Curry, while the Rice is steaming / cooking (however You prefer to do it..) you simply:

- In Large coverable-skillet, sauté the ~ 1lb or so of Chicken-chunks* mostly just 'sear in EVOO', and lightly-pepper / Lightly sea-salt, and then add a Bit of water (Fat Tbsp) and Some of the Curry just to 'flavor'. Once Mostly-cooked (Not 'pink' internally, at All..) set aside in Covered bowl (so it don't dry out..) and add a Bit more Curry, to flavor / keep moist..

(* Tip: Use Dark meat, ie: Thighs work Best for this, since it's more Flavorful, and less-likely to 'dry-out' than Breasts. And - Next time we go up to NorCal to visit my Son / Grandkiddos.. We're gonna try this Recipe with some of His Home-raised Rabbit. 😍 Will report back, whence we do..)

- In same large pan, 'soften' the Carrots, Onions (I start with the Onions, then Potat's, then the Carrots) in some More EVOO / Curry-residue.. Not quite 'frying' them, just enough to get em 'softened' a bit. Then add about 2.5-3 cups of Water, and Some Curry, to flavor.. and bring to a Boil, covered, over Med-high heat (NOT "High") and simmer-boil for about 15 mins (till all Vegs are 'Soup-soft'..) Towards the 'OK, these are Ready' point - Fold-in the Chicken, and some coarse Black-pepper, and bring to a simmer-boil (covered) for another 5 mins or so, to Ensure the Chicken is fully cooked / infuse All with flavor, etc)

- Then, fold-in the Rest of your Curry (usually, you'll add about 1/4 - 1/3 cup of Curry to the Chicken.. Same to the 'Veg-Soup'.. and about a Cup / Cup-n-Half of Curry (call it "2-3 cups" of Curry, in-Total, go into this. Sorry if these aren't 'very precise Measurements', but.. Ehh.. I'm 1/2 Italian.. and Datz jus how Mama use to Do it, aight?? ;)

- Add 'Slap ya Mama' / any Other 'heat' you Like, and Serve over Rice / wash down with White Wine or Ginger Ale, etc, etc. Recommend finishing with 'Purple Sticky Rice' or 'Green Tea Ice Cream', for dessert. :cool:

jd
Click to expand...
Can you put this in recipes so I can find it later too.
 
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