Well then, two weeks later, I still have not done any of that blog-fixin’ I was talking about! The perfectionist in me is shying away from the task. She doesn’t want to put in all this work and then have the world respond with “So what?” So I guess I’ve been biding my time until I have a good chunk of time to deal with rearranging the blog. I can tell it’s going to take quite a lot of work to get things the way I want, and I’m so behind on other life things that I can’t give it the attention it deserves right now.
My chicken tikka masala post continues to get views constantly. I honestly don’t know how this has happened. I liked the post just fine, but it’s hardly a masterpiece. Is adding a can of coconut milk to a jar of tikka masala sauce really so interesting to people that it’s almost the only post that is ever viewed? It’s kind of disheartening to me otherwise… While I’m glad people have enjoyed this post, it sort of makes me think that any seeming success I’ll ever have in my life will be a fluke.
I have a jar of the same sauce and a plan to try the “recipe” with shrimp. Will that one get anywhere near the same amount of views? My guess is no.
My hope is that I’ll be able to have the new format of the blog figured out by the end of October. I want to say September, but I worry that it will take me much longer than that to get my other stuff in order. Or something resembling it. Until then I am sure I’ll just fret about the many imperfections in this and other aspects of my life.
My most recent anti-recipe dinner was chicken tikka masala. I have actually made this several times in the past and I have a method that I really like. It’s very easy, and I bet you could do it too. I am going to try to describe things in a way that lets you copy the method, even though I don’t have a recipe. I bet it would also be really good with shrimp or just veggies, if you want a meatless version.
The first thing you should know is that I do not make it from scratch. I have no idea how you would do that. I buy the sauce in a jar, usually from Trader Joe’s, but you can often find some version in the “world” sections of any regular grocery store. In just a minute, you’ll see a picture of the one I used this time.
I really like to play up the coconut flavor in the dish, so I add coconut milk. I combine one whole can with the whole jar of tikka masala sauce.
These were the ones I worked with for this particular go at the dish. For this purpose, I really think that any can of coconut milk will do, so go ahead and get the cheap one. Alternatively, I think it says the can contains 14 oz of coconut milk, so you can figure out how to measure that out. You can also add less, if you don’t want it to be quite so heavy on the coconut, or MORE if you just can’t get enough.
I have in the past added minced or diced garlic to the sauce as well, but I didn’t this time.
So, because I had an onion left over from making chili, I decided I would add some sliced onion this time. I cooked them up in some canola or olive oil (I can’t remember) first, to make them less onion-y. Once they had been simmering a while, and a few started to brown, I tossed the chicken in the pan.
The chicken should be cooked before you add the sauce. However, since you’re going to simmer it all for a while, it doesn’t have to be fully cooked. Just so that it’s not still pink and raw… if you make this with the onions, you don’t have to keep them separate from the chicken like that. It’s just something I do.
When the outside of the chicken is no longer pink, that’s when I add the sauce. All you do it pour it over and then stir it together. It’s very very simple. Be careful when pouring, because there’s definitely a possibility of staining if you happen to splash.
To try something different, I thought I would add some more vegetables to it. I added an entire bag of frozen peas with pearl onions. It was very pea-heavy. If you wanted a smaller peas-sauce ratio, half the bag would probably do. Or you can just make it a judgment call.
At this point, I cover and simmer the whole pan for at least 30 minutes. Generally no more than 45.
The pan I used here is a very large, Cuisinart cooking skillet. If you don’t have a pan like this with high sides, then you should use a pot instead. You want to make sure it’s a container that will actually hold the sauce and that you can cover easily (because no one wants to struggle to cover their pans while they’re trying to cook. It’s just not fun).
When it’s cooked long enough to be sure the chicken is cooked through and all vegetables you put in are cooked, that’s it. You’re done. In fact, I probably cook it longer than I need to. I bet 20 minutes would be fine. You don’t want to cook it too long, because then the chicken will start to get dry.
So then you just serve it up and eat.
Here it is just after cooking, over jasmine rice. Tikka masala has enough flavor that I didn’t want to do anything fancy with the rice. I put a little bit of butter into the water as it boiled, but otherwise the rice is just plain. Jasmine rice is my favorite and definitely my vote for pairing with tikka masala. Basmati rice would also be good.
And that’s all! It really is very easy to do, and you can experiment with any add-ins you’d like. It takes a little bit of time, but not all that much effort. Also makes great leftovers, tastes exactly the same warmed up the next day.