Chicken and Lentil Curry with Homemade Naan Bread

For some reason I seem to be going international with my food.  With this Indian feast of a meal and last week’s greek-style macaroni, I guess I’m trying to inadvertently embrace some of the non-Americanized eating traditions.  If that means I get to eat tonnes of delicious ethnic food, I am SO down.

The recipe for this curry also came from the January edition of Canadian Living, which seems to be providing me with lots of great meal choices for the winter months.  Like all Indian food, this recipe was very…fragrant.  By this, I mean that both my kitchen and me smelled like garam masala and cumin for a day.  On a related note, is cumin not the most wonderful spice in the world?  If I wasn’t going to be shunned from society for doing this, I would definitely look into purchasing some sort of eau du cumin perfume (please don’t judge me).  The spices in this recipe were what made the meal.  The curry part of this turned out to be really filling and chalked full of protein.  Also, I got to use up loads of lentils, bags of which have been sitting in my cupboard since the summer months.  All part of my never ending task to empty out the giant void that is my second shelf pantry.

As for the naan bread, this was sort of an impulsive make.  On Saturday morning I knew I was going to be making this curry, and quite simply decided that there was no other way to eat Indian food than by piling it atop some delicious naan.  I got this recipe from the blog Itsy Bitsy Foodies which I found on Tastespotting.  Since I’m lacking the whole authentic clay oven thing that they actually use to bake this bread, I used our pizza stone and my normal oven, which had to be turned up to a whopping 550°C.  Hot, I know.  Let me tell you, our whiny fire alarm did not like that one, and frequently reminded us of its presence throughout the naan’s baking period.  The bread turned out pretty well for a homemade job, I think.  It was way more doughy than the authentic Indian naan and in turn not as light.  Nonetheless, it was incredibly satisfying to shove layers upon layers of naan/rice/curry into my mouth, so I consider this one to be a success.

This meal’s leftovers became a huge and filling lunch on Sunday when I had all day television training at school.  That’s right, on a SUNDAY </complaints>.  The big meal helped cheer and wake me up, so it was much appreciated!

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Chicken Squash Curry

Alright, I’ll be the first to admit that I haven’t been eating 100 per cent well lately.  It is absolutely crazy at school right now (I feel like all the other university students out there can feel my pain) and I just haven’t had time to take care of myself at all.  For example, this past Monday the only thing I ate was a bagel (sesame seed toasted with strawberry cream cheese, the only way to go), a piece of lemon poppy seed loaf from Starbucks, a Vitamin water and a piece of leftover brownie cake.  I managed to get in all four food groups, right?

WELL, by the time Tuesday rolled around, I was craving actual food.  I’m sorry that this is another post featuring squash as the main-ish ingredient but lets face it, I am one person, with one squash.  No matter how many times I feed my roommates (Ariel has been benefitting quite greatly from my cooking lately), it still takes me three times as long to finish one thing.  This being said, you can expect some sort of “stuffed squash” dish over the next few days, unless I follow Brittany’s suggestions and bake something.

Okay, so this Chicken Squash Curry was something I found when browsing the Canadian Living website the other day, in search of a way to use up my inhuman amount of squash.  Since this recipe also allowed me to use the mild Indian curry sauce that has been sitting in our fridge for months, I decided to go for it.  Mmmm, I forgot how good curry sauce smells when you cook it.  I was happy to smell like a little Indian food restaurant for the rest of the day.  To pay tribute to how crazy even this day was, my cooking was interrupted halfway through by a telephone interview I needed to perform for journalism.  Luckily for me, onion and green peppers don’t mind sitting in a pan half cooked…

Anyways, before you motor on over to your kitchen to cook this, I must add that I used (a) green peppers instead of chili green peppers and (b) didn’t add in as much cilantro because I think it is kind of yucky.  So be cautious.  Also, leftover curry makes some delicious rice wraps (especially when mixed with leftover couscous from the roommates).  Now that I have said that, go forth and eat.