What's Cookin' Wednesday - a repeat for some...

Hi there! Today's recipe is the very first one I shared when I had it in my head to create a cooking blog. I've since come to my senses about that, but this recipe is so delicious I figured it was worth a cut and paste over to a Wednesday post. I apologize to those of you who already read it on the food blog - all three of you...! :-)

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Tonight's dinner was Chicken Tikka Masala. First let me just say, it was YUMMY!


After previewing it at the library, I decided I had to own Jamie Oliver's "Jamie's Food Revolution" cookbook.


It's completely fabby. I've always loved Jamie, but I love him even more after all he's done to try to improve school lunches and get everyone cooking at home. In the start of this book, he asks all readers to take the pass it on pledge - to commit to mastering at least one recipe from each chapter in the book, and then teaching friends to make those recipes. I guess this blog (ETA: Wednesday posts on my stamping blog!) is my own little way of passing it on!

So to break in my new cookbook I turned to the chapter on curries! If you don't have the cookbook (but you should!), the Chicken Tikka Masala recipe can be found HERE. Please note, it's not the same as the Chicken Tikka Masala recipe he has on his website, that one looks more complicated. This one was rather simple to make, and I really loved how it turned out. Jamie says you can make your own curry paste, or just buy a brand from England called Patak's that he says is quite high quality and good. Happily I found this brand in the international aisle at my local grocery store! A couple other differences for me - I used light coconut milk rather than full-fat. In the recipe he says to keep a close eye on the curry as it may get too dry - mine wasn't even close to drying out but completely soupy, I'm not sure why? Maybe the light coconut milk made a difference with that? Jamie wants you to add "red chiles" to many recipes - he loves his chiles! Well I can't find "red chiles" here, so I just used a serrano instead, cut up with seeds and all. This recipe is from a British site - for conversion, I used a 14oz can of diced tomatoes and 14oz can of the coconut milk. And I used peanut as my base oil. It was served over rice and topped with plain yogurt (I used Greek, yummy!), sliced almonds and cilantro.

If you try the recipe let me know what you think!