Lunch for the Week (9/24/17)

This Week's Lunch

This week features Curry Chicken Fried Rice.  This one is a "little of this, little of that" set of meals.  No single source to point to, it's made up of Maharajah Curry Rice, (from Penzey's), sort of, a "Curried Fried Rice Recipe" from Food Network, and what I frequently do for breakfast when there is leftover rice.  There is no link to the rice recipe, go buy some, the recipe is on the jar, and it tastes good. I substituted Curious Monkey Curry Powder from Auntie Arwen's Spices for it.  It is a mix that does not include cinnamon, I have friend who is allergic to it, and it smelled good.  So, it's an experiment in taste as well as testing the spice mix out.

First up, I sauteed some onions and chicken breast and thigh meat cut into bitesized bits until about half done, sprinkled some curry powder on it, stirred well, and when it was almost done, remove from the pan and put it aside.

Next up, I made the curry rice almost by the recipe on the jar.  I substituted the Curious Monkey for the Maharajah, and used chicken schmaltz instead of butter, and added back in the liquid that came out of the sauteed chicken,  It still tasted good, and once it was done, I removed it and put it aside.

The curried fried rice called for cooking the egg first (did that,), taking it out of the pan and cooking some scallions and curry powder together (didn't do that), then adding rice and stirring it all together.  I added the chicken and onions next, mixed it together, and decided it looked too monochromatic, and threw some frozen peas in.

Because I like peas, and think they don't screw up the flavor of this sort of thing, and they add color.

What I would change

Try to make the rice fluffier, (different rice?), it's a bit soupy.  I may need to cook down the rice a bit more.  It needed salt, but I prefer to add that as I eat, instead of cooking with it.