Slideshow Widget

Archive for April 2017

Spicy Ginger Honey Curry Chicken and Bisque

Thursday, April 27, 2017

Cooking With My Honey

Spicy Ginger Honey Curry Chicken and Bisque

Chicken plated with a small side salad, the bisque in s small bowl, and some mini Naan bread I had left over.
Image captured with IPhone 6s using Camera+ and Mextures

I spent about five days planning my first recipe release for my LouLou Bee blog. What I decided on was a "go big or go home" sort of dish, yes, I started with unfamiliar and uncharted territory instead of playing in safe. Sure, I could have stayed in a familiar place and done a recipe that is tried and true and, I will, but for now I wanted to go outside of my comfort zone, hence taking inspiration from the cuisine of the Indian subcontinents by using curry!

Does Curry and Honey sound like an odd combo to you? If it does, you need to challenge your taste buds more often! Many Indian dishes showcase this combination and boy is it ever delicious. Give it a try, I dare you!

I've never cooked with curry before. #Truth! I loved the way this turned out and even my five year old enjoyed the chicken, though the rest was a bit too spicy for him and he hates salads (for now, something I hope changes with maturity). I did have left over mini Naan bread that I served with this dish, otherwise you don't need Naan, unless you want it!

The bisque I made for this meal fulfilled a utilitarian purpose, I call it my "everything bisque". It could be enjoyed as just a bisque, it can be utilized as a base for a marinade, or as a base for a salad dressing. I will do my best to describe the variety of ways I used the bisque in this dish below!



Ingredients

2lbs of carrots (I used carrots right out of my garden, peeling or chopping them. Feel free to use baby carrots to save on time!)
1 white or yellow onion diced
1 fully ripe banana (The ones that are nearly brown are best!)
1 teaspoon kosher salt
2 tablespoons of grated fresh ginger
1 tablespoon of curry (You can use more if you'd like!
1/4 teaspoon cayenne pepper (Again, you can use more if you'd like)
2 tablespoons of honey (I prefer a Clover Honey or Sage Honey works extremely well with this)
1 and 3/4 cups Coconut Milk (unsweetened)

The Everything Bisque

Using a small bowl and a fork, mix together the ginger and honey and let this mixture sit for a bit while you work with the other ingredient. There are a couple of ways you can make the Bisque, 1) with a crockpot (my preferred way) or 2) stovetop in a sauce pan.

Crockpot Method (develops the flavor better. I slow cook it overnight.)

Chop up all your carrots and onions then add them to your crockpot. Give them a quick stir to mix them up a bit. Next, add your ginger honey mixture directly on top of the carrots and onions followed by the curry and the cayenne pepper. Then chop up banana and put it to the crockpot. Pour the coconut milk over the top of the contents in the crockpot and set to low and slowly cook it for 6-7 hours. The crockpot method really develops a nice strong flavor for this dish.

Stovetop Method

Chop up all the carrots and onions, place them in a sauce pan with 1/4 cup of water and bring them to a simmer to soften them up. Once they are soft, strain them from the water and add them to a good strong blender (I use a Vitamix), place the banana in there with them and pour coconut milk in. Blend until smooth. Then move the mixture back into the sauce pan and bring to a simmer. Stir in the curry, cayenne, and ginger honey and let simmer for 5 minutes or longer (the longer you simmer the better the flavor develops, another reason I choose to use the crockpot for this).

HINT: If you want to pop the flavor, two squeezes of lime is a good option!

Bisque dressed with fresh basil. If you use less carrots the color will be more yellow. I had an overabundance of carrots this week and needed to use them before they went bad, lol!
Image captured with IPhone 6s using Camera+ and Mextures


The Everything Bisque {worked three ways}

There is another reason I prefer to use the crockpot overnight for this bisque, simply because it gives me time to cook it so the flavors develop and because it gives me additional time to use this bisque in different ways.

BISQUE-to-MARINADE.... I take 2 cups of my bisque (cooled) and mix it with 1/4 cup of pineapple  juice to add a hit of citrus and then I add 1/4 of a cup white vinegar, add to that 2 table spoons of salt and 2 tablespoons of cracked pepper. Mix it all together and place your marinade mixture in a plastic bag or container with chicken breasts and let sit for a few hours.
Hint: Prep this in the morning and let your chicken soak it up in the refrigerator for most of the day!

BISQUE-to-SALAD DRESSING: I take 1 cup of bisque (cooled), 1 teaspoon of salt (adjust to taste), 1 teaspoon of cracked pepper (adjust to taste) and 1/4 cup of Plain Greek Yogurt. Mix it thoroughly and let it rest to develop flavors. Last up to two weeks in the fridge.
Hint: You can experiment with flavors by adding additional curry, cayenne, and or ginger!

I had enough salad dressing leftover!


Chicken
When I am ready to cook my marinated chicken, I place it on a foil lined baking pan, pour some of the marinade over the top of chicken, place in preheated 400 degree oven for 10 minutes. After ten minutes, I flip the chicken over, add whatever marinade I have left then continue to bake it for 15 minutes or until internal temperature of 165 Fahrenheit (75 Celsius).

It was lovely to look at, smell. and devour! Kitchen Art!
Image captured with IPhone 6s using Camera+ and Mextures

I plated my chicken with the salad on the side and a small bowl of bisque. If you are using Naan bread, the bisque makes for great dipping!


Bon Appétit!!
Give it a try and let me know how you liked it!
Image captured with IPhone 6s using Camera+ and Mextures