These two dishes came as a twofer from Slimming Eats. Now, let’s note, I got the link to that site from seeing it on Foodgawker, and I clicked on it because the picture looked delicious. I wasn’t looking for some eats that were particularly slimming, and I didn’t keep the recipe because of that either. So don’t get the wrong idea.
The chicken and its associated veggie department was fantastic, but I wasn’t as taken with the rice. The rice was kind of bitter, and just didn’t taste the way its appearance would have led one to believe it would taste. It wasn’t terrible, but I thought it was going to be the best part of the meal, and it wasn’t. Plus, Matt thought it was going to be Mexican rice, because it was so beautifully yellow, and of course it didn’t taste anything like that. Mixing the rice with the chicken and vegetables was an improvement on eating the rice by itself, though. Interestingly enough, the word “pilau” comes from the same word as “pilaf,” so I’m not weird for thinking this would have a certain taste profile.
The word “dupiaza” means “double onion,” and it refers to the fact that onion is used twice in this recipe, half in a puree and half in a normal fashion. I halved the original recipe, so I was supposed to be using two onions. Instead, I found an onion the size of my face, so I figured that counted for two:
(please excuse the fact that it’s incredibly unflattering)
2 chicken breasts (not the creepy steroidal ones, though – the normal-sized ones) or whatever 2 people worth of chicken is for you, diced
2/3 cup water
1 tsp minced ginger
2 cloves garlic, smashed
1 tsp turmeric
2 tsp curry powder
1/2 tsp chili powder
1 tsp garam masala
2 onions, or one BEHEMOTH onion, divided in half and chopped (I mean, keep the two halves separate… I know you normally cut an onion in half in the process of chopping it, duh)
1 rib celery, sliced
1 carrot, sliced into rounds
approx. half a container unflavoured Greek yogurt
1 tbsp tomato paste
1 tsp oil
Fill a small pot with water and bring it to a boil.
Add half of the chopped onion (or, if you prefer, one chopped half of an onion).
Boil until soft.
Drain, then dump in a food processor and puree.
Heat oil in a large pan.
Add the celery, carrot, and the other half of the chopped onion (or… well, you know) and saute at a lowish heat until the onions are golden.
In a bowl or something, mix the garlic, ginger, curry powder, chili powder, turmeric, and garam masala and add a little splash of water until it forms a paste.
Stir this paste into the frying vegetables and let it cook for a minute or two.
Then, stir in the chicken until it is nicely coated.
In another bowl, or, if you’re cool, the bowl of your food processor where the onion puree already is, mix the yogurt, water, and tomato paste into the onion puree. If you decide you need to sample a little of this, I’ll look the other way, because it’s pretty delicious.
Mix this into the pan with everything else.
Bring the pan to a simmer and leave it, well, no, stir occasionally, for 15 – 20 minutes, or until the chicken is done.
Some of that cooking spray, or if you’re not fussy, a little oil or butter
1 cup rice
1 tsp turmeric
1 bay leaf
4 cardamom pods
1/2 tsp fennel
1 tsp salt
1 1/2 cups boiling water
Put the rice in a pot and spray it with cooking spray; alternatively, melt some butter or heat oil in the pot and add the rice in.
Stir in the seasonings.
Pour in the boiling water.
Slap a lid on that bad larry and let it simmer on a low heat for 15 minutes, and treat it like regular rice – that is to say, leave it alone; don’t take the lid off, don’t stir it, just leave it until you see “eyes” (little holes in the rice) and they no longer have bubbles appearing in them. This might be obvious, but not everyone is an awesome cooker of rice. Anyway, once it reaches that stage, you’re donesies.