Your Best Accidental Dinner & A Chicken Curry Recipe

Last night I think I made the best curry chicken I have ever made. Seriously. Do you see that picture? I actually riffed on my carrot soup that I posted a little while back because I really liked the depth of the flavor I created in that dish. I will confess the experiment also included a failed attempt to caramelize some onions because I was impatient and didn’t keep the heat low enough. Last laugh was mine though as the fried onions I made (soaked in olive oil for that old HDL of mine) were freaking delicious and I want them again, right now, for breakfast.

I will post the recipe below but before I do, I have a question for you, This meal was created entirely by accident. I had no plan or recipe to guide me, I just went for it and the results were amazing. What is your best accidental dinner? I am sure there have been a few times where, against all odds and likely burning with stress, you crafted a meal that you could not imagine creating on purpose. Let’s hear it. What’s interesting about my accidental curry is that I likely would have added tons of other things to the pot had I planned it and even without those things – it turned out spectacularly. It was velvety and spicy and tasted like the end of winter and the first days of spring. And, it is super healthy!

Oh and also What’s your worst accidental dinner?. This is about that time you needed to make something on the fly and thought you were hot shit because of that awesome happenstance meal you made recently and then you burned the house down. Let’s hear it!

Accidental Chicken Curry with Carrots and Sweet Potato

You’ll need:
About an Inch of Ginger
Two – Three Large Cloves of Garlic
One Large Onion (Yellow, White, or Sweet)
One Jalapeno or Two Bird Chiles (Optional)
Two Large Sweet Potatoes
Six Large Carrots
Three Chicken Breasts
Oriental Curry Powder
Fish Sauce
One Can Coconut Milk
Box of Chicken Stock*
Kosher Salt
Pepper Grinder
Oil (Olive or Coconut)

*Ideally you would have homemade but this is an accidental dinner, and it works in a pinch.

Do this:

1. Prep. Pre heat the oven to 400 degrees. Peel and chop the ginger and garlic cloves into a near mince or full mince if your knife skills aren’t as shitty as mine. There should be about two tablespoons of both. Set Aside. Rough chop the onion. Peel and chop the sweet potato and carrots into thin equal size slices about an inch thick and no more than an inch wide.

Heat a tablespoon of oil in a stock pot.

2. Aromatics.  When the oil shimmers add the onion. Season the onion with kosher salt and cracked black pepper. Cook the onion on medium heat until it’s opaque and smells done. Add the ginger and the garlic. Stir a lot. Let it cook for 1-2 minutes. (If you want to add peppers, chop them and add them with the onions. You should add the peppers.)

3. Veg. Add the carrots and sweet potato. Stir. If it is super dry in there, add a little oil. Cook for a few minutes until everything smells like carrots and sweet potato.

4.Spice. Add two tablespoons of the curry powder. Mix well. Cook for 1-2 minutes.

5. Broth and Meat. Add the can of coconut milk, stir. Add the chicken stock (save about one cup). Stir. Add the three chicken breasts. Add a tablespoon or two of fish sauce (your call) and a good squirt or two of sriracha.Bring to a boil and then simmer. Cover.

6. Prep II. Thinly slice remaining sweet potato and carrot. Lightly coat with olive oil and season with kosher salt and cracked pepper. Do all this on the oven tray you will be using to roast them. Now, roast them while the chicken cooks.

(Around this time, probably make some rice. If you make brown rice, start it earlier -It takes forever. Use that last cup of stock to make the rice)

7. Bringing it all together. When the chicken reaches 160 degrees (buy a damned thermometer) remove it from the curry. Rough chop the lot of it, and set it aside in a bowl away from the cat. By now, the roasted vegetables are hopefully tender and crispy and awesome. (If not, pour some of the liquid on the chicken in the bowl and wait until the veg is done) Now, add those roasted vegetables into the broth.

8. Blender. Take 2/3 of the curry (try and get most of the veg) and blend it. It will turn orange and thick and amazing. Add the puree back to the remaining liquid and stir together. Add the chicken. Stir well.

9. Serve. Put some rice in a bowl. Pour accidental curry on rice. Top with a combination of the following or eat it as is, I don’t care: Cilantro, Lime, Cashews or Peanuts, and Sriracha.

Check out my other recent curry recipe – I have been rocking that oriental curry powder lately, because it is there. 

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