The idea of a one-pot meal has always appealed to me. The fact that a whole meal can be prepared and everything you need for sustenance is in one pot? Magical. The absence of extra dishes piling up on the counters during meal prep also doesn’t hurt, either.
During a quarantine-inspired cleaning frenzy, I came across a cookbook that was given to us as a gift, “Cook It In Your Dutch Oven.” This tried-and-true kitchen essential from the clever folks at America’s Test Kitchen is an absolute treasure. This dish-defying cookbook was a welcome find, with recipes for one-pot meals, bread (bread!) and other side accompaniments. This week’s blog is adapted from the recipe for Classic Chicken Curry. I hope you give it a try!
Don’t have a Dutch oven? No problem! Swap it out for a soup or stock pot, slow-cooker crock pot or any heavy deep pot you have in the kitchen. For this recipe, I used a cast iron pot.
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One-pot Chicken Curry
Adapted from Cook It In Your Dutch Oven, an America’s Test Kitchen publication
Melt butter in the bottom of the Dutch oven or pot of choice on medium heat. Add curry powder, optional spices (if desired), salt and pepper. Cook until fragrant.
Add onion and cook until translucent. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
Add chicken and water to the pot and bring to a simmer. Cover pot and reduce heat to low until chicken reaches an internal temperature of 160 degrees, about 22 minutes. Turn the chicken halfway through cooking. When done, remove from pot and let cool.
Add potatoes to pot with a pinch of salt. Cover and cook until just fork tender. Add cauliflower and cook, stirring occasionally until potatoes are fully cooked, about 15 minutes.
While potatoes are cooking, shred chicken into roughly 2 inch pieces with a fork and set aside.
Once potatoes are cooked, stir in chicken and peas until just warmed through. Turn off the heat and add yogurt. Season with salt and pepper to taste and serve.
*As curry is a blend of spices, I like to add an extra pinch of my favorites: turmeric and cumin. These can be found in traditional curry blends and I like to play these up a little more. Feel free to omit, or try your own variation based on your tastes.
Whenever we have Shepherd’s pie for dinner I know for certain that there will not be any leftovers for lunch the next day. Simple as it is, people love its old fashioned goodness, and even those who never take seconds can’t seem to resist having just a little bit more.
Just yesterday, I learned that sweet potatoes may be one of the greatest sources of beta carotene and Vitamin A – thus very good for you. So why not put a little autumn spin on our Shepherd’s pie and top it with tangy orange-zested sweet potato instead of white? I gave it a try and to my delight it did exactly what I what I hoped for……a thick golden crust that was gorgeous to look at and mouthwatering to eat.
Served alongside a mixed green cranberry vinaigrette salad this became a most satisfying homespun November supper.
This week I am in an unfamiliar kitchen that is “equipment-challenged.” Anyone that has worked with me will tell you I am a “from-scratch” cook and have been known to look down on packaged mixes and ready made products. However in my older years I am mellowing in my opinions… So when I wanted to make chicken-pot-pie for a crowd this week and knew I lacked a pastry cutter and rolling pin, I realized that this was one of those moments to put aside pride! So off to the store for some pre-made pie crust. I did however make my own broth. Why waste boiling a whole chicken? Chicken-pot-pie is almost the first thing I think of when the leaves start to turn in earnest.
Put all of these ingredients in a pot, cover with water and bring to a boil.
Reduce heat to a simmer and cook for about 45 minutes or until chicken is cooked.
Remove chicken and set aside. Keep simmering broth.
When chicken is cool enough to handle, remove meat from the bones and return the bones to the broth.
Continue cooking until you have about 4 to 6 cups of broth, after straining through a colander. Season to taste with salt and pepper.
Melt butter in a stock pot
Add onion, carrots, celery, parsnips and mushrooms and cook, stirring for about 5 minutes.
Add thyme and cook another minute.
Add flour and cook again another couple of minutes, stirring constantly.
Add 4 cups of the stock and bring to a boil to thicken.
Turn heat down and simmer a few minutes until vegetables begin to get tender.
Chop chicken into chunks and add that and parsley to the pot.
Season to taste with salt and pepper.
Pile into a 9″ glass pie plate. Sprinkle peas on top.
Place crust over all, crimp edge decoratively. Brush egg wash over crust. Bake in a 350 degree oven for about 30 to 35 minutes or until golden and bubbly.
