Chris' Recipes

Bon Appetite!

Creamy Curry Chicken and Asparagus Hotdish

Written By: Chris - Apr• 30•14

Bill loves Curry.  I don’t have a lot of experience with it, but recently did a bit of homework thinking I should give some dishes a try because he keeps mentioning it.  Yellow curry is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West.  There are other curry types, but yellow is the powder I recently found at my grocery store.  “Curry” is the generic English term used to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines.  Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies.

I read that the yellow variety pairs well with vegetables.  The golden-yellow powder most often associated with yellow curry powder is Turmeric.  Closely related to the ginger plant, turmeric powder comes from the roots of a plant that thrives in southern Asia.  Centuries ago, people found that boiling, drying and grinding these roots produced a fragrant yellow powder with a nutty, flavor which had strong healing properties.  Interestingly, it has recently come under the scrutiny of western science as a possible combatant to Alzheimer’s disease.  On top of that, it’s secret ingredient “curcumin” has shown up during testing that the ingestion of this powder raises good (hdl) cholesterol and significantly lowers a person’s overall cholesterol levels.  I’m thinking that is a good thing!

It’s hard to believe by the weather we’ve been having, but it is spring and one of the first foods that signals this season is the abundance of fresh asparagus at the grocery store.   This veggie happens to be one of Bills favorites and is loaded with nutrients.  It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, which is a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

I had some fresh Meyer lemons on hand and decided to come up with a one pot meal for dinner recently.

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Ingredients:

1.25 lbs. Chicken Breast, boneless, skinless
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lemon Extra Virgin Olive Oil
1 Bunch Asparagus
2 Cups Hash Browns
1 can Cream of Chicken soup, condensed, undiluted
1/3 Cup Mayonnaise
1/3 Cup Heavy Cream
1/2 Meyer Lemon, rind and juice
1 Tablespoon Curry powder
1/2 Cup Sharp Cheddar Cheese, shredded

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Preheat the oven to 375 degrees.

I had originally thought about using some left over cooked white rice, but wasn’t happy with the texture and ended up reaching for some frozen hash browns instead.  Start by cutting up the chicken into bite sized pieces.  Season with salt and pepper and cook with the oils over medium heat within a skillet until it is no longer pink, and has slightly browned on the outsides.  Set aside.

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In a large bowl, combine the soup, mayonnaise, cream lemon juice and rind, curry and set aside.

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Spray an oven safe 8 inch square baking dish with non stick cooking spray and place half of the asparagus lined along the bottom.  Spread the hash browns evenly across the asparagus and carefully pread with half of the soup mixture.

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Next, place the cooked chicken over the soup mixture and top with another layer of asparagus.  Spread with remaining soup mixture.

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Sprinkle with cheese and cover with foil.  Bake for 20 minutes before removing foil.  Bake an additional five to ten minutes longer until the cheese is completely melted.

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We enjoyed this with an amazing CROZE 2012 Chardonnay, which paired perfectly!

Enjoy!
Cheers!
~Chris

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