Because several have asked about the way I cook rice (equal parts water/rice), I’m going to do a separate post about that but since we had rice tonight, you’ll see somewhat how I do it.
Korma Curry Sauce
We love the Patak’s sauces in jars. Tonight we had Korma Curry. We order them in 6 or 8 or 10 packs . . however they come, and some seem to be packaged differently from others. Butter Chicken is another one we like a lot. We’ve tried probably 6 or 7 of these sauces in jars and have not been disappointed with any of them. It makes for a very quick, one pot type dinner, even though I spruce it up a little.
Ingredients
Dinner is so quick to fix when all the ingredients are prepped ahead of time. Starting at the back, with the sauce in the jar, and going around clockwise:
- Patak’s Korma Curry Sauce
- Mushroom liquid (from soaking dried mushrooms) with water added to make 1-1/2 cups liquid for cooking the rice
- Chard from the garden!
- 1-1/2 cups raw rice
- Butter
- Cilantro, chopped
- Garlic, sliced (from the garden also!)
- Jalapeno peppers (2 of them)
- Onions, sliced (from the garden also!)
In the center:
- Chicken, cut into bite sized pieces and seasoned
- Green onions, from the garden
- Mushrooms, rehydrated from the ones I dried a couple of weeks ago.
I cooked the rice . . and will show you that process tomorrow.
For the chicken dish, the butter was melted. Garlic, onions and half the jalapeno peppers were sauteed.
Dinner
The veggies were removed to a bowl and the chicken was browned, with a little more butter added to the pan.
Dinner
The sauce was poured in, a little water was added, the vegetables were added, along with the mushrooms.
Dinner
After all that simmered for about 5 minutes, the chard was added.
Dinner
After that was cooked down . . it was ready to serve.
Dinner
Added a bit of rice to a bowl . .
Dinner
Chicken and sauce was added on top of the rice . .
Dinner
And dinner was ready! We had a salad but I didn’t take a picture of that! 🙂
With all the prep work done ahead of time, it took about 25 minutes, start to finish, at the stove and that’s mainly because that’s how long it takes the rice to cook.
It was delicious and if you’re wondering, the sauce really doesn’t taste much like curry. Vince doesn’t like curry too much and he loved this.
The best news is: There’s enough leftovers . . both rice and chicken/sauce, for another meal!
Sherrill says
What if you don’t have dehydrated mushrooms to get liquid from? What would you use instead? The butter chicken sounds YUMMY!!!!
JudyL says
You could use plain water or chicken broth or a combination of chicken broth and water . . I just used the mushroom liquid because I had it and didn’t want to dump it.
Kim says
Looks good girl! Have you tried cauliflower rice? My husband needs to keep his carbohydrates down so I make it all the time and we love it.
JudyL says
We’ve tried cauliflower rice but like regular rice better. I’m sure cauliflower rice is better for you but growing up in Louisiana, we ate lots of rice and it’s something I really, really love.
Judy H says
I buy those sauces at a “Indi-Paki” grocery store in the next town! We love them, too!
They make for fast and tasty meals!
Diana in RR,TX says
I usually keep a supply of those sauces on hand also. Can get them at World Market. You maybe just planned my menu for Friday night. although we had saffron rice with our grilled pork chops this evening!
Dottie N. says
Learned something new – equal rice/water. I’ve always done 2-1 (2 water to 1 rice). Thanks, Judy.
Rebecca in SoCal says
My DH, who doesn’t like rice’s blandness, might be won over by yours!
Just yesterday, I was looking at simmer sauces, wondering if they were worth it. Interesting to see that you, who likes to do so much of her own cooking (and be thrifty), like some.