I'm home! In my own kitchen!!! So, for days I have been cooking like a crazy man... and absolutely loving it...
But I owe all of you an apology: between opening and performing Much Ado, teaching classes for the UConn seniors and grad students, doing the Much Ado About Dinner event, and starting work on Capulet for the new Romeo & Juliet app, I have been quite remiss in my posting.
I will endeavor to rectify that situation over the next few days!
While in Storrs, I was able to shop at one of my favorite stores again... BIG Y. And they had an amazing sale on frozen lima beans. I love lima beans.
But I also wanted to try something a little different.
I had a can of coconut milk... and garlic, onions, soy sauce... and some of my own curry spice mix. And I found little packets in the freezer containing chicken tenders that I'd removed while de-boning chicken breasts. (Remember: always buy whole, bone-in, skin-on, un-split breasts! The trimmings are well worth the time!)
So I thought I'd make a bean curry with just enough chicken to provide some surprise. First, I brown-fried a chopped onion in a little peanut oil (saved from unmixed natural peanut butter!). Take your time and do this slowly, for a long time. They need to turn dark brown, but do not let them burn.
Then I added a lot of chopped garlic and ginger, and cooked it all on low until the garlic was softened and fragrant. Then came a tablespoon of my curry spice mix and, after letting that cook for a minute, I added the coconut milk, splashes of water, soy, and sriracha. Next, in went two boxes of lima beans that I'd steamed for a few minutes to start the cooking process... along with the chicken tenders that I'd cut into small pieces and browned a bit. I let this stew for a few minutes, served it over some brown rice, and scattered chopped cilantro on top.
Absolutely delicious! Stay tuned for more adventures in Lima land!!!