My blog absence had nothing to do with the Boston Marathon Bombing, and yet it was hard to focus on technical problems with everything going on.  Special thanks to WP Site Care for resolving my technical issues so quickly.   The effects of the Boston tragedy will certainly linger, but I do feel ready to get back in kitchen, and back writing again.

But first, we need to go back in time to 2 weeks ago, when my cooking club had a Titanic-themed meal.  The idea was to recreate some of the dishes served on the ship, whether they were enjoyed by First Class, Second Class, or Third Class.  There is a whole book dedicated to this topic, but many of the recipes are posted online.

I decided to make the Curried Chicken and Rice discussed here, with a clear influence from India, a British colony at that time.  I used boneless skinless chicken thighs instead of a whole chicken and made a few other changes for convenience.  I was really happy with the end result; the chicken was very tender and the dish had a great flavor.

We had many great dishes that evening, including my favorite: Punch Romaine.  It was a ‘palate cleanser’ featuring wine, champagne, orange juice, and simple syrup, mixed with crushed ice.  It’s always interesting to go back in time and explore food history!

Titanic Curried Chicken and Rice

1 lime
1/4 c. garlic ginger paste
3-4 lbs. boneless skinless chicken thighs
2 T canola oil, divided
2 T curry powder
1 onion, peeled and chopped
1 T honey
1 1/3 c. white rice
2 1/2 c. chicken broth
1/4 c. golden raisins

Zest lime.  Squeeze juice.  Toss lime zest, lime juice, and garlic ginger paste with chicken thighs.  Marinate in the refrigerator for at least 30 minutes.

Heat 1 T oil.  Brown chicken thighs, working in batches as needed.  Remove from pan onto a plate and set aside.

Heat remaining oil.  Add curry powder and stir for 1 minute.  Add chopped onion and honey, and saute for 10-15 minute, until tender.  Add rice, and cook for 5 minutes, stirring occasionally, until brown.  Add broth and raisins.  Nestle chicken pieces into pan, and simmer, covered, for 30 minutes.

• Main Dishes