.widget.Profile .widget-content>a img.profile-img { min-width: 80px!important; min-height: 80px!important; max-width: 80px; border-radius: 40px; } .widget.Profile .widget-content>a img.profile-img { float: center; } .widget.Profile { text-align: center; float: center; margin: auto; }


20 July 2013

Kitchen of India Butter Chicken Recipe



On July 15th was one of my bestie's birthday. For the past 12 years I have been blessed with two best friends. I meant Paulina in 9th grade and Stephanie in 10th grade! Hahahaha, I can still remember the classes that I first met them in but I have no idea how from there, we became friends! They are more amazing then I could have ever dreamed of! And, so I wanted to say, Happy Birthday Paulina! I love you and I am glad you are growing old with me ;) Who knew that people you met in high school would be such an important part of your life, a part that makes it that much more happier and that much more complete!


Speaking of great friends. With old friends, also comes new friends. On the same day (I guess it was meant to be a special day)- I hosted a bridal shower luncheon for my one of my labmates and friend. She is my go-to person to eat cupcakes with when we travel to conferences-- even venturing out in the freezing winter of Boston, just so I could try different cupcakeries. She is getting married on August 3rd to the love of her life, which she also met in Texas ;) I am thankful, that we have gotten to know each other well, because it turns out she is awesome and I have found such a great friend in her :) So to her-- Happy Almost Wedding Day Ashley!


I was also very productive, though embarrassingly late in finally getting around to ordering my wedding Thank You's. Yes, I know! I thought it would be better late than never. Right? I have heard from a lot of brides and wedding guests that they never even send out wedding thank you's. Turns out that most people would get busy after the wedding and then are too embarrassed to send them out. Regardless of how embarrassed I was, I wanted to send my sincerest appreciation for their presence, gifts, and thoughts-- even if I was late. Just to let them know it meant a lot to us. And--not only did I order it but I addressed and sent them all out (minus 4 we were missing addresses for). YAY!


I also had to resubmit a grant. Wow, did it take a TON of time, but ::fingers crossed:: It will get funded :) But all throughout I had my sweet hubby and my adorable Ninja face to make me smile :)


Until then, lets enjoy some Indian food. I'd like to think I am a good judge of authentic Indian food. I mean, Sri Lanka is very similar and did grow up on curry. I LOVE it! Well, College Station is limited in its offering of authentic Indian food ingredients, so you have to take what you can get. Plus, curry can sometimes require a lot of ingredients. I decided to try Kitchen of India's Butter Chicken packet. And with some additions and tweaks, I think it came out pretty good! I mean not perfectly authentic, but lets just say, if you have a butter chicken craving and want a simple, easy version without all those ingredients-- this would definitely make you happy!







KITCHEN OF INDIA BUTTER CHICKEN RECIPE
A For the Love of Dessert Original Recipe

INGREDIENTS

1 tbsp. olive oil
2 large chicken breasts, diced
salt and pepper to taste
1 (3.5 oz) packet of Kitchen of India: Butter Chicken
1 c. milk
3 tbsp. butter
1/2 of a 14.5 oz can of green beans
1 9 oz. Green Giant Garden Vegetable Medley (thawed)
squeeze of lemon juice
2 c. cooked rice (for serving)

DIRECTIONS

In a large skillet, heat olive oil over medium heat. Add in chicken breasts, sprinkling a little salt and pepper on chicken over chickrn-- sauteing chicken until no longer pink in the middle. Once cooked, raise to medium-high heat and mix in the butter chicken paste found in the Kitchen of India Butter Chicken packet, along with milk and butter. Using a spatula stir together, while also breaking apart the butter chicken paste. This will help the paste dissolve to create a curry with the milk. Bring to a boil-- this will help the paste to break up more quickly as well as the butter to melt. Once the paste has fully dissolved, the curry should appear a dark-orange-brown. Reduce to low heat, add in green beans and vegetable medley-- simmer for 20 minutes. Allow the curry sauce to thicken and veggies to soak in the curry.

Once, the curry has thickened garnish with lemon juice and serve over rice :)

Enjoy,
Chika

2 comments :

  1. You added canned beans and think that is an IMPROVEMENT?!? Bleh...

    ReplyDelete
  2. Hi Anonymous! Thanks for stopping by! I am Sri Lankan and quite familiar with authentic curry. This recipe was not a post as an "improvement" to curry rather an alternative to people who like to have curry and need a quick, easy fix. I hope you have a wonderful holiday break :)

    ReplyDelete