bluecastle | nom nom nom

You know how those shows on the food channel always say "Learn this recipe and it will become a staple you can fix a million different ways..."

There's one main dish recipe I know where I find that to be true. I call it Hurry Curry. Technically it's called "Chicken Curry with Chickpeas and Tomatoes" from Robin Miller's Quick Fix Meals.

Here' s the official recipe:

2 cups quick cooking white or brown rice
2 leftover chicken breasts, shredded
one 15-ounce can chickpeas, drained and rinsed
one 15-ounce can diced tomatoes, drained
1 1/2 teaspoons curry powder
1 teaspon cumin
1/2 cup low-fat sour cream
1/4 cup chopped fresh cilantro
salt and pepper to taste.

cook the rice.

put shredded chicken in a skillet or saucepan. Add the chickpeas, tomatoes, curry powder, and cumin. stir well. Simmer over medium heat until heated, 3-5 minutes. Stir in the sour cream and simmer 1 minute to heat through. remove from heat, add cilantro and add salt and pepper to taste.

serve over rice.

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In twittering about this recipe this afternoon I started to think about just how versatile it is. I should note that I know ABSOLUTELY nothing about ACTUAL curry. It's not something you find much of here in central Pennsyltucky.

I substituted couscous for the rice tonight, as that's what I had. I prefer it over brown rice, but you could use any starch you like, frankly. I am lazy so usually use one of those 90 second rice in the microwave bags.

For the vegetarians I think it would work just as well without the chicken. Or sub in any protein you like. Would be swell with shrimp, but I think it could work with nearly anything up to and including tofu or some non-meat crumble product.

Also, you can get creative with the veggies. Frankly I suspect this would work well as a kind of clean out the crisper bin kind of dinner. Saute up whatever you like -- I can speak to zucchini and cannellini beans having tried those with good success -- and adding tomatoes as the base. In fact tonight I threw in half a small jar of leftover spaghetti sauce with the diced tomatoes (I also don't drain mine, tho I do the chickpeas).

I also made it once with one of those cans of diced tomatoes with jalapenos added. It was a bit TOO hot for me... but spice to your own taste. Oh, and I never add the cilantro. Parsley occasionally, but again, it's up to your own taste.

And while I like sour cream, its clear not everyone does. You could leave it out altogether, or sub in something like yoghurt, or cream, or half and half, or some creme fraiche.

Open some cans ... throw in some protein (mine is usually leftover rotisserie chicken) heat and serve. Can be ready in less than ten minutes.

quick, easy, and tasty.