Allow me to write for a minute about Rachael Ray. I was a fan way before most people ever knew who she was. I have her very first cookbook, my mom bought it for me I think my senior year of college...and that book's been very good to me. The woman has a catchy product, I'll give her that. I lost interest sometime around 2006, especially after finally realizing that, with prep, no meal ever takes just 30 minutes. Her shit's already chopped and washed and someone does her dishes for her. Not cool Rachael, I don't like people who misrepresent. Really though, I don't have any hard feelings, I'm impressed at how successful she is (was??) and am grateful to her for inspiring me to make some of my first meals on my own after college.
Without a doubt, by far my most used and loved Rachael Ray recipe is "Chicken Curry in a Hurry" from her first 30-Minute Meals Cookbook. Like I said, it takes longer than 30 minutes, but it's one of my all-time favorite foods. I love all kinds of curry, I can't recall tasting a curry sauce that I didn't like...but this is different than anything I've ever tasted. It's yummy.
I have an emotional attachment to this recipe for 2 reasons:
1. I have awesome memories of the first time I made it in my kitchen in Omaha with Morgan and her friend Shmoo. You had to be there.
2. Much more importantly, I had never really eaten spicy food before I made this dish. I assumed I didn't like it because my family never really ordered it at restaurants or anything. I accidentally bought the hot curry paste when I made this the first time, and WHOOO was that spicy. I completely attribute knowing about my love for everything spicy (I'll take it as hot as it comes, most of the time) to this recipe.
Ok, here are some pictures. Oh, one more thing. I'm not sure if I've discussed my pickiness about meat on this blog. I'm super, super finicky about the quality of the meat I eat. If there is any hint of fat or gristle, it pretty much ruins the meal for me. So, when I trim chicken, often there is very little left to actually eat. No, not really, but I'm extremely thorough. I don't enjoy doing this trimming (Obviously. Does anyone?). Necessary evil, I guess.
I'm not going to type out the recipe, but if any of y'all want it, let me know and I'll scan if for you.
My beautifully trimmed and chunked chicken (we buy the kind from Costco that comes in 8 vacuum packs of 2 breasts):
Chicken cooked and ready for some curry:
Oh wait! I almost forgot to show you my ingredients. I always buy the same brand of curry paste (hot, of course) and chutney. Why mess with perfect?
Sauteed onions, garlic, and ginger:
Everything together, starting to simmer and thicken:
Aaand the finished product. I serve it in bowls over jasmine rice, with lots of water cuz it's spiiiiicy. And pineapple on the side because Rachael says so.