SUPPER BECAME MY LUNCH ##LEFT-OVER CURRIED CHICKEN/PIGEON(GUNGO) PEAS/RICE

I wasn’t in the mood to prepare a meal from scratch. You see, when hunger strikes, I grab anything in sight. I guess it’s just human nature to feed the need. Moreover, I was super tired and wanted to hit the ‘sack’. There was an extra step in my gait as I made my way to my ‘gates’.

I felt great contentment knowing what I had within my fridge (well, more of my freezer). With a quick wash of my dirty hands (come to think about it, did I wash them? Yes, I did), I headed to the ‘gold mine’. Oh, I love my freezer. It didn’t take me long to retrieve the frozen delights that I would thaw to satisfy my hunger.

First I grabbed the pigeon (gungo) peas and rice and gave a rapid wet of the container under water so as to loosen it up. I placed same on a plate covered with damp paper towel. In less than four minutes, my rice and peas was piping hot and smelled quite fresh in a beautiful and fluffy bed.

Thank God for my super hot microwave. It was time for my curried chicken. I added same to a glass bowl and revisited my freezer to grab a scotch bonnet pepper. Yes, that’s where I keep my peppers so as to gain more shelf life from them. I finely chopped my pungent pepper and placed on top of frozen chicken. My microwave did not disappoint. It was on ‘fire’! The amazing aromas got to my senses.

While I allowed my chicken to cool down, I reached for a piece of nature’s butter (avocado). I just love to have that along with curried dishes. I roughly chopped in small portions and seasoned with a pinch of salt and black pepper along with a squeeze of lime for taste and to stop oxidation.

Before I consumed my supper for lunch, I warmed my palate with a cup of left-over pumpkin and carrot soup. So glad I had that in the refrigerator. I wasn’t in the mood to chop and make a veggie salad. It was time. But first, I can’t believe it, I actually went to grab a quick shower. Can you imagine that? Yes, I did. You see, after eating my curried chicken and rice and beans, I wanted to settle in a siesta type of thing.

So, on my bed of rice/pigeon peas, I added my succulent and spicy curried chicken with pieces of avocado (nature’s butter).

LEFT-OVER CURRIED CHICKEN/AVOCADO ON A BED OF PIGEON PEAS AND RICE WITH PUMPKIN/CARROT SOUP ON THE SIDE
LEFT-OVER CURRIED CHICKEN/AVOCADO ON A BED OF PIGEON PEAS AND RICE WITH PUMPKIN/CARROT SOUP ON THE SIDE

After the close-ups, (by the way,  those were done in rapid fashion), it was time. It was time to indulge; and I did. The flavors were bold, delicious and the whole dish tasted like it was freshly done.

Guys, I was over the moon. I perched in my favorite spot on the sofa and watched the trees do their perfect sways. ‘La la land made its way. Or, perhaps I should say I made my way to ‘la la’ land.  Now, supper will take care of itself.

SUNDAY’S SUPPER WAS A CURRIED AFFAIR #CURRIED CHICKEN

It was an easy decision for supper. You see, already I had some chicken parts (dark/couple pieces of wings) marinated in a ziplock bag. These chicken portions were bone-in and skinless. Whenever I’ve downtime, I try to take advantage of same by prepping my poultry and/or meats in advance. So, it was relatively smooth to get supper going after returning to my abode.

I allowed my marinated curried chicken to come to room temperature.

MARINATED CHICKEN READY FOR SKILLET
MARINATED CHICKEN READY FOR SKILLET

Chicken was marinated with salt, black pepper, crushed garlic, pimento(all spice, soy sauce,finely chopped onions and scotch bonnet pepper and of course, curry powder. In a hot skillet, a drizzle of coconut oil was added; then, chicken was placed in skillet.After a quick sauteing of same, water was added to cover chicken. Additional seasonings and spices were added including bell peppers, thyme and a dash of cumin.

Chicken was cooked under low to medium heat with lid on until fork tender. Moreover, the gravy/curry sauce was simmered to the right consistency that I liked.

CURRIED CHICKEN SIMMERING IN SKILLET
CURRIED CHICKEN SIMMERING IN SKILLET

I served my curried chicken with steamed whole wheat rice along with sauteed kale and fried plantain.

CURRIED CHICKEN DISH ALONG WITH STEAMED WHOLE WHEAT RICE, SAUTEED KALE AND FRIED PLANTAIN
CURRIED CHICKEN DISH ALONG WITH STEAMED WHOLE WHEAT RICE, SAUTEED KALE AND FRIED PLANTAIN

LEFT-OVERS TO RUSH HOME TO ##CURRIED CHICKEN #NO FAST FOOD FOR THIS GAL!

When you do the ‘grave-yard’ shift, the last thing on your mind is to cook a meal from scratch. It’s no wonder many of us head for the fast food eateries in order to satisfy the hunger within. After all, these eating joints are conveniently located at every nook and cranny within neighborhoods. And, let’s face it, when the hunger pangs call, you can’t help but to surrender with a big mac and fries.

But, yours truly didn’t cede. I had a perfect plan. I couldn’t wait to get to my abode. You see, sometime last week (oh, can’t say when with this foggy head), I made a dish of curried chicken. Had a couple servings from the batch and stored another for a ‘rainy’ day as this. When it comes to forecasting in the kitchen, you got to be on top of things; otherwise you find yourself exceeding your food budget.

The previous day, I had removed the left-over curried wonder from the freezer. I knew my chicken was little deficient in spice. So, like a true Jamaican gal, I headed for the freezer and retrieved scotch bonnet pepper. Love to store excess in the freezer in ziplock baggie. I finely diced a portion and tossed it with chicken in a small stock pot. Under low heat, in a I allowed my dear poultry pieces to heat throughout. By the way, they were bone-in…..love to suck on my bones!

I served my curried chicken with a fluffy steamed Jasmine rice along with spears of garlic-flavored broccoli. No curried dish goes without a few pieces of fried plantain. Plantain provides such beautiful medium to a curried dish. Thus, I sliced my golden ‘guys’ and pan-fried them in a little canola oil.

My curried chicken dish was even tastier than the day I made same. All the flavors came together superbly. The curry, all spice(pimento), cumin, scotch bonnet pepper and other spices and flavors united in such a cohesive and balanced way. Moreover, the other ingredients gave the dish a perfect finish to my palate. Hmmm, I was a happy camper.

MY PALATE WENT ROGUE ON ME…HAD SUPPER FOR BREAKFAST #CURRIED CHICKEN AND JASMINE RICE

I would love to tell you that I had some creamy scrambled eggs along with whole grain toast and some mixed fruits. Or, some low sugar Cheerios topped with fresh berries and low-fat milk. Then again, I could have consumed some cracked oats simmered in coconut milk. Isn’t that the present craze?

But no; yours truly didn’t go there. This morn, I arose and hit the walking trails. I came back and poured yours truly a glass of cucumber and ginger juice that I concocted the previous night.  At least, I’ve been a good girl. I ought to give yours truly a pat on my back.

CUCUMBER JUICE
CUCUMBER JUICE

But guys, I’ve to tell you I was in no mood (well, my palate) to go the typical breakfast food route. Who says I’ve to go there? I’m in charge. So, what did I do? Yours truly headed to the freezer. And, I discovered a dainty dish of a complete meal. In that container was curried chicken parts along with steamed kale and Jasmine rice.

Without a doubt, my palate has gone rogue on me and pulled me into this culinary twist. I certainly didn’t fight. That would have taken too much time. Instead like so many times, I went with the flow after assessing the foods on hand.

After all, Jasmine rice is packed with tons of folate and other great nutrients. And when it comes to the curried chicken parts, they were skinless and consist of much-needed protein. As for the kale, it has a great source of vitamin B6, potassium, fiber, and numerous other health properties. Well, so say the nutritionists and other food scientists.

So guys, sometimes one has to eat backwards. As the day goes on, clearly, my plate will end up with smaller portions. Who knows? Maybe, I’ll have breakfast for supper. And to me, that sounds like a fantastic plan. I’m happy and so is my roguing palate.

 

CURRIED CHICKEN WITH AN INFUSION OF COCONUT MILK

Guys, lately I’ve been feeling like an “all you can eat Chinese restaurant” where you can choose from 100 chicken dishes. You see, I’ve been consuming quite a lot of chicken in different styles. What can I say? I love the dear bird. Moreover, it’s still relatively inexpensive compared to meats.

Once again, today I made the decision of having chicken. Guys, “BINGO!” It was the correct move. I went somewhat South Asian and of course Jamaican. You see, in countries like India, the curry powder, cumin, coconut are popular spices and product in dishes. And because the Jamaican cuisine is one that is rich and consists of many influences of the past, like the Asian, these spices are widely used as well on the island.

Ingredients:

* Chicken (legs/thighs (skinless/bone-in)

* Coconut milk

* Curry powder

* Cumin

* Salt/pepper

*Ginger

* Pimento(allspice)

* Onions

* Scallion/thyme

* Scotch bonnet pepper (optional)

* Garlic

* Coconut oil

Method:

1. Chicken parts were chopped to bite-size pieces and then rinsed with cold tap water. (Make sure to sanitize cut-board and kitchen sink with a cap full of beach or any sanitizer after handling poultry)

2. Chicken was seasoned with dried spices, salt/pepper along with crushed garlic and marinated for approximately 2 hours (overnight would be perfect).

3. In a sturdy skillet, a few drops of coconut oil was heated then chicken was added.

4. Chicken was sauteed for about five minutes on medium heat. Chopped onions, bell peppers, scallion, thyme and ginger were added.

5. Coconut cream was then added along with cold tap water to cover chicken parts.

6. Chicken was simmered on low to medium heat for approximately 30 minutes or until fork tender. Chicken was stirred and turned over during cooking.

The coconut cream and other exotic spices brought my dish to another level. The marrying of the flavors heightened my taste buds in a rich and delicious way. I served my curried chicken with some left-over Jasmine rice I had in the freezer along with a medley of greens.

Guys, I hate to toot my horn, but, sometimes you got to give a shout out. MY DISH WAS A WINNER! To say that I was happy is an understatement. I was overjoyed.

Guys, as always, be kind to your loved ones as well as your beautiful palates.