Category Archives: Chicken

Cookery: College Student Curry and Semi-Mujadara

Ah, curry… one of my ultimate comfort foods. When I tell people about curry, I usually get a blank stare like that of a deer facing down a semi. “Curry?” they usually say, scratching their heads. “What is this… ‘curry’ that you speak of?”

Well, I will tell you. Curry is a magical pixie dust from a far, far away land (typically the Middle East). Next to lavender, it is the closest thing to happiness I have eaten. It tastes like a baby unicorn swaddled in a rainbow and dipped in epic… in short, curry is amazing. And it isn’t cute. This stuff packs a punch, so use with caution.

Bowl Me Up, Buttercup!

Caution: In excessive amounts, curry may cause loss of taste; burning sensation in the eyes, face, and tonsils; digestive problems; intestinal discomfort; and death. Well, alright... not the last one.

Okay, that was a little dramatic. What do you expect from an author/poet?

Contrary to my initial assumption, curry itself is not a spice but a blend of spices–cumin, tumeric, and corriander to be precise. It also comes in different colors… come on! Who doesn’t like colors? I don’t see salt parading around in colors! Know why? Because salt only wishes it were half the spice that curry is!

Well, I got one blank stare too many. As a proponent of curry, I have made (one of) my mission(s) in life to educate the clueless public about its epictude. I finally broke down and made my celiac friend Morgan some curry… and what better to serve this with than a batch of semi-mujadara (Note: Mujadara is a rice/lentil pilaf with caramelized onions, but I omit the onions in this recipe because I add them to the curry sauce instead.). I modified the recipe a little from my original to make it gluten free, but it actually turned out better than the last one. Also, let it be noted that this recipe is for a double-batch (so I can disillusion twice the number of people… or just eat a double portion myself. ^^). Health benefits aside, this stuff is also cheap as hell to make, which is a good thing for undergraduates and graduates alike who are on an extremely tight budget (that is about to get tighter… thank you, Mr. President. >_>).


  • 3-4 chicken breasts
  • 2 tbsp olive oil
  • 2/3 cup milk (I use 2%… if you were looking for authenticity, then coconut milk would be good).
  • 2 1/3 cups chicken stock (homemade and gluten free)
  • 1 tbsp corn starch
  • 3-4 tbsp curry powder
  • A small drizzle of honey, probably about 1 to 1 1/2 tsp.
  • 2 cups frozen veggies (I use corn and green beans because I’m an American, but any frozen veggies will do)
  • 1/4 cup carrots, chopped
  • 1/4 cup celery, chopped
  • 1 medium onion, chopped
  • 1 cup lentils
  • 1 cup brown rice
  • 3 tbsp lemon juice
  • 2 bay leaves
  • A dash of black pepper


  1. Brown chicken in olive oil in a sauce pan. After chicken is finished cooking, add milk, chicken stock, curry powder, and honey. Bring to boil.
  2. Mix corn starch with an equal amount of cold water. Combine with curry sauce and chicken mixture. Simmer for an obscene amount of time (i.e. until the thicken is so tender, it feels like biting into a soft, happy pillow of awesome. For me, this is usually at least an hour).
  3. Chop onion, carrots, and celery.
  4. Bring 2 cups of water to a boil. Add bay leaves, rice, black pepper, and lemon juice. Cook for about 15 minutes. Add lentils.
  5. Just after adding the lentils, add the carrots, celery, and onions to the curry mixture (they take longer to cook than the frozen veggies do).
  6. When rice and lentil mixture has about 15 minutes left to cook, add frozen veggies to curry mixture. Continue simmering until the rice mixture is finished cooking.

When the curry is done, it will look something like this:

Curry Completion!

If only I could upload smells to the blog...

Similarly, the semi-mujadara looks a little something like this:


That there is one giant pan of healthy.

For absent friends, a curry care package can easily be made.

Curry Care Package

Good for disillusioning friends who have to stain decks on curry night.

Of course, I make no claim to authenticity with this recipe. In fact, this is so American, I hesitate to call it curry. However, the very nature of the recipe sustains my purpose for it: something cost-effective, delicious, and something that the general public would consume.

Supporting Anecdote: Once upon a time, my dad got adventurous in the kitchen and made authentic Indian curry. Although my dad only used half of the curry powder recommended, he still thought it was too spicy, and my mother wouldn’t even touch it. I wound up consuming the whole batch bowl by bowl, mixing it with the mujadara to cut the spiciness back.

Moral: If you are interested in eating authentic curry, I suggest using this recipe as a baseline and gradually increasing the amount of curry powder used in the cooking process before diving right into the real McCoy.

Enjoy the recipe, everyone! I hope your first curry experience keeps you coming back for more!



Filed under Chicken, Cooking

Cookery: Chipotle Shredded Chicken

Caution: The following cookery contains a whole can of chipotles in adobo sauce… and a lot of dithering foppery. (I used a slightly less formal tone in this one… just trying it out. It sort of reads like a recipe/narrative. If anyone wants just the recipe, I’ll be more than happy to do an abridged non-narrative version for you. Just send me a message and let me know).

Whenever someone comes to my shanty to visit, my immediate conundrum is what to feed them with. Melissa (a high school/undergraduate college friend of mine) is my most frequent inmate, and since she and I have relatively similar tastes in food, I usually just throw something that will feed us for an epically long time together, usually supplemented with veggies and Mount Pleasant’s finest fare that under $10 can buy. This generally involves stewing a chicken and making some kind of epic soup, but this time, we decided to go way south of the border.

One of our favorite haunts in our hometown (though not frequented) was the semi-Mexican chain Chipotle. As my current locale is not fortunate enough to have one, we have discussed trying to duplicate their Burrito Bowl idea. At long last, we did get around to it, and we’re both pretty sure we just beat the tar out of Chipotle.

This recipe is a two-part process that involves stewing and shredding a chicken and then adding a bunch of epic happy magical stuff to the pan. I’m going to start with the stewing of the chicken, since I know some people may be unfamiliar with the process.

  • 1 pack chicken parts
  • 6 cups water
  • 2 celery stalks
  • 2 carrots (or a handful of baby ones)
  • ½ Vidalia onion
  • 5 bay leaves
  • 2 teaspoon black pepper
  • 1-2 teaspoons salt

Stew the above ingredients for four hours in a covered pan. Salivate and sweet in the process because it is SO DAMN HOT AND HUMID outside, but at least it smells really good in here. Realize that this was a bad idea. Have second thoughts. Press onward because the shit is already cooking. Power read to distract yourself, or die of a heatstroke on the bed upstairs.

Remove chicken and let cool BEFORE GOING TO THE USED BOOKSTORE. If you forget, burn the shit out of your hands later. Set stock (the byproduct of the above ingredients; I got about a quart) aside, skimming as it cools.

Skin and debone the chicken. Be thorough. Very thorough.

Shred chicken with two forks. Find multiple missed bones and bone fragments. Swear. Transfer chicken to pan, removing extra fat and gristle during one last scour. Return chicken to bowl (at this point, you’re probably saying, “YOU ASSHOLE. WHY DID YOU MAKE ME DO THAT?” More surface area = more discovery of missed bones = less you/your guests unpleasantly finding them with your/their teeth).

Congratulations. You just stewed a chicken, and hells, yeah! You have extra stock for something else tasty! I’m sure that will be good in any number of delectable things… couscous, curry sauce… the sky’s the limit, really. It’s chicken stock. Use your imagination.

Okay, moving on to the actual recipe:

  • ½ Vidalia onion, diced
  • 2 heaping tablespoons minced garlic
  • 1 tbsp olive oil
  • Shredded chicken from above
  • 1 cup of stock, also from above
  • 1 cup salsa
  • 1 can chipotles in adobo sauce
  • 3-4 tablespoons chili powder
  • 3-4 tablespoons cumin
  • 2 teaspoons black pepper
  • Juice of ½ a lime
  • 3 tbsp fresh cilantro

Forget the limes during your produce bonanza. Remember them before leaving the produce section. Get stuck behind the dumb-ass broad who practically bought a lime grove. Seriously, who frelling needs to pick 20 limes individually when there are nice little 2-pound bags right next door for cheaper?! Realize you are left with the scraps. Grab one. Watch as Hobnoxie McLimer comes back for a 2-lb bag. Realize that society is overbrimming with stupidity.

Cook onions and garlic in oil until translucent. While those are cooking, realize your chipotles in adobo are chock full of hot in the form of over 9,000 seeds. Seed them to the best of your ability, knowing that it is impossible to remove every single hot pocket but trying anyway because of your damn perfectionism. Add stock and spices to the pan and mix.

Add chicken, salsa, and full can of chipotles (trust me; the chicken flavor mellows them out quite a bit). Mix well. Heave a sigh of relief because the stuff does not incinerate your tonsils. Before serving, add lime juice and cilantro. Serve in a way that suits your fancy. My sous chef and I made rice bowls with pico de gallo, green onions, a bit of cheese, and lime-cilantro brown rice.

If you prefer it more spicy, then leaving the chipotle seeds in will help. It would also be plausible to add some cayenne pepper.


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Filed under Chicken, Cooking, Mexican