Just like I promised...another frugal tip: The Chicken Broth in the sauce was broth I made from the bones I froze after we had Baked Curried Chicken the first time and just added the bones from Saturday. I made the broth Saturday night. Some was held out for this recipe in a container and the balance was used for Chicken Soup with short flat noodles. I used up all my little bits of leftover veggies and voila! Bonus soup! Another free meal!
This dinner was pretty yummy! I say feel free to bump up the curry if you want a more savory meal. I'd go as high as double the curry and ginger. Let me know what you think. The chicken was wonderful the coating stayed intact and the sauce was awesome. I always expect this to turn out to be a clearer sauce because of the cornstarch but it looks a bit more like gravy when you serve it. This would work well with apples and apple juice and for jam you could use apple butter. Also we decided at that table after dinner that white rice is okay but boring. A Chicken flavored rice or yellow rice would be better.
I boxed up peaches and sauce in one container, chicken and rice in another. I worry that the chicken may absorb sauce and I'll end up with a sauce that wants to be pasty again. Not having that again. This is the last cooking before Thanksgiving. We are hosting and we typically spend it with friends. It's great because we can divy up who provides what. My 14 1/2 lb turkey is thawing as we speak. I'll make my gravy mix (both veggie and brown) and pies ahead of time. We should have enough to feed an army! And the leftovers...I love reinventing them. There is Turkey Curry in the works for next week! I'll post my recipes for next week and work on the calendar for December. School is out Wednesday through Friday, so it will be a nice break!
Tomorrow should be our 4th Bounty dinner (Keema) for dinner, but we are going out for dinner with friends. This will make an awesome lunch! Can't wait. I'll not post until Wednesday likely...
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