Happiness is Homemade
How to: Cook Curry!
As you can tell, this is going to be a cooking post because I’m always looking for ways to keep my blog from getting too stagnant.
This is the first time I have tried this recipe and I got it from Pinterest. If you have read any of my other cooking posts, you already know that I use Pinterest for most of my recipes. I also never follow a recipe completely, but I do use the original recipe as a guideline.
I will tell you right now that I substituted some things, I left out a few things things, and I didn’t even measure some things. So this is my take on the recipe, but if you want to look at the original, I did provide a link.
So let’s just get into the cooking!
Recipe: Simple Curry
Please excuse the quality of my picture, I am not a professional photographer in any way.
Cooking Time: Maybe around 10 or 15 minutes?
- Olive oil – To make sure nothing sticks to your pan.
- 1 Shredded rotisserie chicken – The original recipe calls for ground turkey, but I’m lazy so I just substituted that for a rotisserie chicken from Albertsons.
- 1 1/2 Tbsp Curry powder – Its curry so of course this goes in.
- 1/4 tsp Cayenne powder – The original recipe called for 1/8 tsp, but I don’t have that small of a measuring spoon so I used the 1/4 one.
- Salt – Just put in a regular amount so that it tastes good.
- Pepper – Again just add a normal amount.
- 1 Onion – For some reason I couldn’t find an onion so I used onion powder and didn’t measure it because I just throw in some and then taste it to make sure it isn’t going to be too bland. If I think it needs more, I’ll add more. I think it was about 1 tsp or so?
- Garlic – A while ago I went to Sam’s Club and got a giant jar of chopped garlic and I just threw in some and it tasted pretty good so I didn’t add any more. I also think it was around 1 tsp.
- 1 Can coconut milk – The original recipe calls for 1 cup but I don’t like to have leftovers so I just put the whole can in.
- Shred the rotisserie chicken. If you don’t know how, just grab two forks and go to town on that guy until it looks shredded.
- Combine all your spices into a small bowl. If you don’t want to you can always just add them as you are cooking.
- Warm up your pan on lowish-medium heat. Also throw in some olive oil so nothing will stick to the bottom.
- Add your chicken to warm it up.
- Dump in all your spices.
- Add the coconut milk.
- Mix that around until its well mixed, warm and smells good.
- Make some rice or quinoa. I have a rice cooker that works really well and since I was in the mood for some rice, that is what I made.
- Eat dinner and feel very proud of your cooking skills!
I hope you liked this recipe and if you did leave a comment so I can say hi!
Follow the Recipe
I have noticed that each person has a unique style of cooking.
My sister follows the recipe exactly and makes sure she measures each ingredient precisely. My mom looks at her recipe cards and decides what to cook. Then she sort of dumps or pours ingredients together until it looks and tastes right.
I tend to use a combination of my sister’s and my mom’s cooking styles. First, I spend hours on Pinterest looking at food. Then I print out a recipe I like or I find a recipe in one of my cookbooks because I like to have hard copies.
Then I read the recipe until I get tired of reading it and decide what steps I can leave out because they seem unnecessary. If I have never made something before, I will usually follow the recipe pretty exactly until I realize that I forgot to buy an ingredient and then I will give up and improvise.
When it comes to spices, I hardly ever measure. I do rely on several taste tests to make sure that I’m not going to serve something too bland or too flavorful.
Baking is a different matter entirely. I rarely bake, but when I do it is either chocolate chip cookies or cheesecake.
I have both of those recipes memorized so I sort of just throw it together. The chocolate chip cookie recipe I use is from the back of a Nestle chocolate chip bag and the recipe I use for my cheesecake is my mother’s.
The first time I asked her how to make a cheesecake, she took out four different cookbooks and said “I use the first one for steps 1-3, the second I use for steps 4-6, I use the 3rd for to make the crust, and I use all four recipes for an ingredient list.”
Thankfully I had the good sense to write everything down on a recipe card so now my mother’s famous cheesecake recipe is no longer kept in her memory and everyone can make it.
My latest brainstorm for expanding my blog is to talk about cooking so if this post isn’t too boring, I will probably be writing about this subject again in the future. So how on Earth did I learn how to cook dinner every night for my husband after barely cooking dinner for myself once a week?
Obviously I helped my mom in the kitchen growing up and cooked for myself in college, but I realize now that I wasn’t really cooking. At home my job was basically to stand there and make sure dinner didn’t burn. In college, I only had a microwave so I got the Betty Crocker Microwave Cookbook for One and did my best to make something edible in a bowl or a mug.
Because of this, I had a semi-difficult and pretty comical transition from being single to being a fabulous married cook. To make things more exciting, the only cooking utensils Mike had when I first moved in were a medium sauce pan, one small frying pan and a crockpot. This made learning how to cook an adventure.
Since I had very few resources, I went on Pinterest and searched for “easy crockpot recipes” which changed my life. I no longer had to interact with the kitchen and the stove. I could just chop up some vegetables, throw in a few spices, add some protein, turn on my crockpot and forget about dinner until Mike came home.
After about 6 weeks of marriage, Mike quietly asked if I would mind making something besides soup for dinner. Naturally, I was more than a little shocked because to my knowledge I had never once looked at a soup recipe. He went on to explain that everything I made in the crockpot was a little soupy because to cook properly in a crockpot, you have to add a fair amount of broth or water.
So I bravely decided it was time to graduate from crockpot cooking to cooking on the stove. The first thing I did was buy some pots and pans. Once I had a few more resources to work with, stovetop cooking became a breeze.
I could now make things like macaroni and cheese from a box and chicken nuggets. It took a while but eventually I became so confident in my skills as a cook that I could make dinner without burning the main course and having the kitchen threaten to catch on fire.