Recipe Reload 😉 👉 https://dawnspitfire.wordpress.com/2014/10/14/goulash
I used pasta shells instead of elbow; i like either one! Grew up w/my dad always making it with shells…so there’s that memories based “thing”; just like Bobby has with his mum 🥰 In place of the soy sauce in Bobby Deen’s recipe, I use a tablespoon each of Better than Bouillon Roasted Garlic base, Better than Bouillon Beef base, Better than Bouillon onion base, 😍 AND much more garlic; via fresh minced, the bouillon & garlic powder. Delish‼️😋 Sure it might emit through our skin 🤣 but we love that sh💢t and it’s healthy. 🧄 Also, “if” my tomato sauce is too acidic 🍅, I add a dash (or 2…TASTE & TASTE) of sugar, couple knobs of butter & drizzle with some EVOO. Taste throughout to adjust to your liking.
Other changes I did was Hunt’s Diced fire roasted tomatoes w/garlic
I not only double linked recipe, but we use more salad dressing too, or mayo…if preferred, with a little blast of honey mustard, dash of vinegar, salt, pepper, little 🥄 sugar; taste to adjust to your preferences. And a lot of onion 😉
*Recipe reload ⤵️
My recipe comes from my dad 🤣 people serve it with pasta and some with mashed potatoes…so I’ve read Our preference, again…probably childhood thing, which, in turn, I created my own kids’ that childhood “thing” 🤭 sense memory stuff? We prefer smooth penne. https://dawnspitfire.wordpress.com/2013/09/08/simple-chicken-cacciatore
Or I recommend following the recipe in video below 😉 … I was too lazy (truth 👉 tired and we’re under a heat advisory – 115°) 😜 to add the parsley 🍃🌿🌱 also, for balance, sometimes more than others, depending on tomatoes (acidity of tomatoes 🍅 especially if you’re stuck with cannned) etc., I add a dollop of butter, pinch of sugar and more seasonings – GARLIC 😍 Taste, taste, taste…throughout. 👉 Remember “salt,fat,acid,heat” 🌶
Thats my mother’s handwriting (she’s gone) & to clarify a couple things…chicken = any parts you prefer. We always did a mix of white & dark meat. Remove skin.
Pasta = we always used penne.
And where it says “small can of water” = the tomato paste can.
Till done = approximately 90 minutes
BTW…me and my sister are in disagreement about mushrooms in it. I clearly remember my dad putting mushrooms in it. She’s adamant he didn’t ….
Can’t go by it not being written down. My mother wrote it, not my dad.
*added later- my sister called my twin in Yuma AZ & he said “yes, it has mushrooms”. With my sister being a Taurus. …she’s standing her ground no matter what anyone says.
SO ADD GARLIC & MUSHROOMS
Cacciatore Dish – Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter‑style”…
Now…I only make it when I have all the ingredients I prefer 🥰
Went off script…as usual 🤭 but not much, just with more seasonings and more cheeses 🧀 also as usual, me & my daughter split one 😉 they’re filling!
We like…no we LOVE coconut milk or COCONUT CREAM 😍 in ours; only ‘about’ a 1/4 cup. I save the rest in container in fridge…for people like me 🤭 who can’t handle the heat 🌶🥵 to drizzle more over my own dish 🥥 I tried yogurt (which I marinated my chicken in all day, in fridge, with seasonings), but simply love coconut milk 🥛 😋 That and I make enough for 5 people, along with leftovers 😉 I use skinless boneless thighs myself 🐔 Note: I don’t always have every ingredient I’d like to have, but I have what it takes to “make it work” 🥰 OH and I used a combination of fresh chopped tomatoes 🍅 & tomato sauce this time 🥫
My version 😜 after watching countless videos/recipes. And tastings 😁 Note: I personally prefer bone-in pieces, but my daughter wants boneless cut up chicken 🙄 what we do for our kids. It’s all good.
I highly recommend Vahchef – VahRehVah
Although many video recipes are good. I took a little bit from different ones. I just think Vahchef is good for beginners and/or non-indians 😉 STEPS, layering flavor is important…in most cooking, if not all.
I don’t measure 😱 this is a NOTE TO SELF 😶🌫️ because it turned out so good; leading my daughter to say “chicken curry is your signature dish”📝 so for my family’s sake, I’ll guesstimate
SO many versions and options; I’ll add links at bottom for interesting lists. It’s impossible to list them all.
I doubled recipe compared to a couple links I shared here.
5-6 boneless skinless chicken thighs, cut to desired size pieces ( bone-in chicken pieces)
1 onion, chopped
3 (?) garlic cloves, minced
1 inch of fresh ginger, finely diced
2-3 tbs ginger garlic paste
2-3 tomatoes, depending on size, chopped small
3 green chillies, seeded & sliced lengthwise (serrano or jalapeño)
1 tbs (or so) turmeric
3 tbs (a pile really) red chili powder [I used 2 different kinds, the basic (?) & New Mexico]
Dash of cayenne pepper 🌶 depending on heat level you want & dash of red chile flakes (both optional, but we like it)
1 tbs curry powder (a pile again)
1 tbs garam masala… right….
1 tbs coriander powder
1 tbs cumin
1 cinnamon stick/bark
3-4 cardamom pods, broken up with mortar and pestle
Curry leaves IF you have them
Salt & pepper to taste
1 can coconut milk (or cup of cream or yogurt)
4-5 tbs ghee or cooking oil
I think that’s it 🤔
MISE EN PLACE !
Add ghee/oil to heated pan; I like a cast iron
Add onions, sauté until translucent
Add garlic & ginger (I used both garlic ginger paste & freshly minced garlic, finely diced ginger)
Sauté until golden color
Add chopped tomato, cook until tomatoes soften
Add chili powder, turmeric, curry powder, garam masala, coriander, cardamom – (I added some more seasoning after cooking chicken) went by TASTE, stirring, about 5 minutes
Add chicken pieces and cook, stirring until no longer pink
Add water, a couple cups (here I eyeball it, knowing I’ll be adding coconut milk, because that’s the flavor we usually want), stir.
Cover and cook about 20 minutes. It’s all judging how thick or thin you want it, but knowing you can let it cook DOWN for thicker. Seems better cooked longer 😉 just sayin’, but my daughter (again 🙄) was in a rush.
Add coconut milk, stir, I didn’t add entire can and that left some for option to add more to individual servings (daughter again 🤐). I added more seasonings to taste here. And more sliced green chile & cilantro. OH and a couple tablespoons of butter 🧈 😋
Cook another 10 minutes and/or cook down to desired thickness.
Add cilantro at end also. And/or on servings, optional; there’s that love/hate thing regarding cilantro.
Enjoy with rice. Also great with naan.
Recipe here ⤵️
Here’s a another good link! ⤵️
I could go on and YouTube is full of curry recipes too 👍
Went to hair salon, did a little shopping, then went home; 🎵 “on the road again” 🎶 🤣
Safer than people, imho 😉 I like no conversation 🧘♀️
Damn delicious. I’ll be back to add recipe; needed to get this off my phone 😉
Shout out to this Indian, Afghan, Pakistan, Halal restaurant. The food was better than we expected; will definitely order again. It’s even better than their pictures. Larger servings too.
933 E University Dr Tempe AZ * another location in Mesa AZ * (914) 217-1965
And we did do again 😆
My son got the spicy chili chicken also AND butter chicken 😋
However, all this being said, we are going with actual restaurants next. Couple problems with this being some type of pop-up; delivery services; first time Uber eats driver couldn’t find it (my daughter has done Doordash, it’s not hard, but you do have to get off your ass once in a while & first driver evidently didn’t; we can watch them thru app & sure the name might not be on outside but the ste number is, AND after abandoning order, new driver (with higher score) found it quickly & made decent progress considering first driver, Hussein, took an hour, making for late dinner. We ordered again bc food was GOOD! Albeit this time the restaurant for our yogurt dressing; important with food this spicy, not to mention it states it comes with it AND we requested extra. So with an order for 3 people at over $80.00 … it’s the least they could do. We’re usually quite forgiving, but have an extremely limited menu, no number or people to talk to & a problem both times.. it’s time to try out regular restaurants. Will update.