tater tot hotdish with frozen vegetables

Heat a little more ghee in the pan, add the chicken (it helps if your pat it dry first), sprinkle with salt and pepper and try to get a nice golden color on the outside as you cook it for a couple of minutes.Taste the sauce and adjust the spice levels if needed (maybe you like more cumin, some extra chili powder, etc). Carefully transfer the mixture into a food processor, immersion blender cup or regular blender and blend until smooth.Add the can of diced tomatoes to the pot and simmer for 5 minutes.Then put the ginger and curry powder into that spot and stir to mix.Put the garlic into that spot and fry until fragrant (just 30-60 seconds or so). Clear a small spot in the bottom of the pan and another tablespoon of ghee if the pan is dry.

Add the onions and serrano and cook until the onions are translucent.Heat 3 T ghee in a large pot with a lid on medium-high.That is, if you don't finish it all before Monday morning. It's also a fantastic dish to make on a Sunday and pack for weekday lunches as it reheats well. If you want, you double or triple the sauce ingredients and save it in a jar just like simmer sauce for another day. The basic, tangy, almost-creamy sauce in this recipe is also nice base for any curry - it's like the paleo equivalent of those jars of Indian simmer sauce that you can buy at the grocery store because it's almost as fast as opening that jar. You can even substitute rotisserie chicken for fresh - which will cut the cooking time way down. I just don't have time for that step (and frozen holds up okay!), so this is more of a quick and dirty curry that uses mostly pantry and frozen ingredients so it comes together very fast.

It had always been there, I just hadn't been paying attention.īhindi murgh masala is a North Indian dish that basically means 'okra chicken curry,' so I'm pretty sure my stew falls in line with that vague description.įrom what I've read, real-deal bhindi murgh masala uses fresh okra, which is fried before it's added to the stew (to avoid the mush). But then I found frozen cut okra in the grocery store, sitting right there next to the broccoli. And dealing with fresh okra seems fussy (though Richa at My Food Story has a nice post on how to prepare fresh okra so it's not so slimy and weird). I think it's because I only remember my dad using canned okra as a kid, and I wasn't a fan. Okra never interested me much until recently.

Tater tot hotdish with frozen vegetables