About thyme!! By far the most impressive dish so far. This Indian inpired dinner was so simple yet rich in flavor. Let's first talk about the rice...Brown Basmati + chopped pistachio nutes + saffron threads = the pefect combination. I will admit I was too cheap to buy the "real" saffron spice for $15.99/jar. Instead, I stopped at the local Asian grocer to see if I could subsitute. The gentleman told me they researched saffron after many requests and now sell a spice called Safflower for $.69. Perfect....I didn't know the difference since I've never cooked with the real deal.
Let's move on to the sauce, coconut milk + 1 can of diced tomatoes + chicken broth + garam masala + fresh ginger, onion, and cilantro = delicious. Anything coconut flavor I usually avoid. In tonight's dish, I fell in love with the suttle sweetness. Instead of garam masala, I used a cashew and cream gourmet Indian cooking sauce found at my new favorite market called Liberty Heights. LibertyHeightsFresh.com
Husband Rating: 4.5/5 grains!! Ben thought the sauce was outstanding with a well round texture and flavor. He said having whole cashews and pineapple would have made it even better. He's just copying ingredients from his favorite Thai dish. -amy
Once again...Nice Photos Amy!! And you said you weren't a good photographer...I love it! Since my pictures make the chicken look less than exciting, I'll leave you with the ones above for a visual. I too absolutely loved this dish! It is a great balance of flavors and textures.
When picking the recipe for this week's cooking, I chose a chicken dish knowing very well that I would be doing some knife skills practice on chickens with my classmate, Nikita. At the end of this quarter, we'll be expected to break down a chicken into 8 lovely pieces, including some de-boning, in under 9 minutes. Considering that 2 months ago I was terrified of cutting apart a raw carcass of meat, I feel this is quite a challenge. Niki and I got through 5 chickens that night and took all the chicken tenders for this dish. Then we set out to cook the recipe...I realized halfway through that I didn't have any pistachios on hand like I'd thought, so we replaced with a can of chickpeas that were in my cupboard and it was a great switch. (Nikita's idea :). We both thought the sauce could have reduced down further and become creamier if we'd let it meld for longer, but it was still deliciously flavored.
I haven't heard of the Safflower as a substitute for Saffron, so I'll look into that one & try it. I managed to find a small portion for $5 of the real stuff that I went with, but I'm definitely up for a cheap swap-out! We are doing more chicken cutting practice tomorrow, so I'll try to remember to take photos this time of what it takes to break down chickens! I spent all of last week in school on the "butcher station"...much more familiar with large pieces of meat and letting go of my discomfort with the whole practice. Happy Cooking!