Monday, October 23, 2006

Better Butter Chicken

So, what did I do with the rotisserie chicken that I made on Sunday? I made this recipe, taken from the new book by Janet and Greta Podleski. Janet and Greta are two Canadian sisters, who decided to create and publish a cookbook filled with humour, the first is called Loony Spoons, the second Crazy Plates; after being rejected by many publishers, their book ended up becoming a best-seller for a long while. I liked their first two books, and have them, and leafed through their latest, coming across this recipe, that looked good and easy to make. Really, it took about 45 minutes to make, not including the time to make the rotisserie chicken, which you could buy in advance from many supermarkets. I changed the recipe slightly, opting for a little more heat by substituting the called for chili powder with chipotle powder, and adding some fresh tomatoes, as the can I had of diced tomatoes was not quite 19 oz. Of course, at the end, I took a little to taste, and it tastes as great as it looks. I like the chunkiness of the chicken, the golden yellow of the turmeric, and the red from the tomatoes. I'm having it for lunch with basmati rice.

Better Butter Chicken
(adapted from a recipe from "Eat, Shrink and be Merry!" by the Podleski sisters)
2 Tbsp butter
1 cup chopped onion
2 tsp minced garlic
1 Tbsp grated gingerroot
1 tsp chipotle powder
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 can (14 oz/540 mL) diced tomatoes, undrained
1/2 cup fresh tomatoes
2 Tbsp tomato paste
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and cut up
1/3 cup light (10%) cream
1/4 cup plain yogurt
1 Tbsp minced fresh cilantro, if desired

Melt butter in a deep, 10-inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric and cinnamon. Cook 1 minute.

Add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.

Add cut-up chicken, cream and sour cream. Simmer, uncovered, for 5 more minutes. Remove from heat and stir in cilantro.

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