Wednesday, January 17, 2007

Kalyn's Kitchen Picks: Patak's Biryani Paste (Crockpot Chicken Curry with Patak's Sauce)

If you've been paying attention around here, you'll notice a new mini-header at the beginning of this post, and if you've really been watching you might realize this is a new feature on Kalyn's Kitchen. Doesn't every good cook have a few standby ingredients they rely on to help get dinner on the table sometimes? I know I do, and Kalyn's Kitchen Picks is how I'm going to share those recommendations with you. Thanks to my wonderful brother, Rand, for the new mini-header; more are coming! And it was purely a coincidence that the first dish I wanted to share perfectly matched the new mini-header. I think that's called synchronicity.



I'm going to start Kalyn's Kitchen Picks with a recommendation for Patak's Biryani Curry Paste which I used to make the chicken curry dish above, truly delicious. I used the Cilantro and Cumin flavor, medium hotness. Of course I know Chicken Biryani is a dish traditionally made with rice, and I'm certainly not implying that curry paste that comes in a jar could replicate what a true Indian cook would make, but still, this is worth eating. Not only that, it was made in the Crockpot, so it needed no attention at all after the chicken was sauteed and an onion cut up. You see, wonderful readers, as much as I love getting in the kitchen and whipping up something fabulous to share with you, I teach school all day, and sometimes I just want something easy.


Patak's has a lot of other curry pastes and Indian food products, and they seemed to be readily available online. For some reason, I could not get this particular product to show up on Patak's product list, although I found it lots of other places.

Of course this would be great to serve over rice if we weren't focusing on phase one recipes all month, but quite honestly I ate it plain and thoroughly enjoyed it.



Crockpot Chicken Curry with Patak's Sauce

(Made with Patak's Biryani Curry Paste, Cilantro and Cumin / Medium spiciness. This is about 6 servings. I used a small 2 1/2 quart crock pot, so if you have a bigger size you might need to increase the amounts.)

2 small onions, diced in 3/4 inch pieces
4 boneless, skinless chicken breasts
1 T olive oil (or more, depending on your pan)
1 can diced tomatoes (I recommend Muir Glen organic fire roasted tomatoes.)
6 T Patak's Biryani Curry Paste (to taste, this was only slightly spicy)

Heat 1 tsp. olive oil in frying pan and saute chopped onions 3-4 minutes, until starting to soften. Place onions in Crockpot.

Add a bit more olive oil, heat, and then saute chicken breasts until slightly browned on both sides. (They do not need to be cooked through.) Remove chicken from pan, let cool enough to handle, then cut into 1 inch pieces and place in Crockpot.

Add diced tomatoes with juice and Patak's Biryani Curry Paste. (The six tablespoons I used is about half the jar.)

Turn crockpot on to high for half hour, then reduce heat to low and cook 6-8 hours.

This could easily be simmered on top of the stove in a heavy pan instead of being cooked in the Crockpot. I would eastimate that stovetop cooking time would be about 45 minutes.




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25 comments:

  1. That looks great, I'm always looking for new crockpot recipes.

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  2. That looks great, and like something I might be able to get my family to eat. Are there any nuts in the Patak's sauce?

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  3. I have been using Patak products for years, and, like you, am especially pleased with the jars of sauce. They have a wonderfully rich taste - far richer than using dry spices - and add a nice level of flavor to Indian dishes. Well done!

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  4. Sara, hope you like it.

    Quellia, sorry to report that when you read the fine print on the label it says "This product may contain traces of nut."

    AV, thanks. I have tried a couple of the others, but this is my favorite so far.

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  5. hey,
    im also following SB, and if you enjoy indian curries,look for SHAN korma and biryani in the grocery store its a dry mix and there is a recipe in the back! very authentic.
    the amount of oil u use can be varied cuz of the diet.Love ure blog btw!!

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  6. Kalyn, I also use Patak's ready-made sauce when I am pressed on time. :) They are indeed quite nice, a bit on a mild tone which is good for a not-so-adventurous midweek meal!

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  7. I'll occassionaly use a curry sauce. It's much more cost effective when you're only making one every now and again, as opposed to buying all the ingredients.

    If you're cooking Indian all the time, it makes sense to have the ingredients to hand.

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  8. I discovered Pataks when I was cooking for myself in Europe and have been a fan ever since :) I agree, it's got great flavor and is really good in a pinch (when you haven't the time to whip it up from scratch). And how's this for synchronicity -- I just had Pataks tikka masala for dinner tonight, before I even saw this post! :)

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  9. Thanks Kalyn! I'm not worried about may contains, just if it actually does. No nut allergies here, just keep a nut free house for little kids who are allergic and come into my house.
    And a check at a local store this morning had every kind of Patak's but this one! I hope they were just out of it.

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  10. For the lazy cook that I am, could I just dump and go in the morning and keep it on low all day? Does the recipe need to the browning first of the the onions and chick?

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  11. Sara, thanks for the tip about Shan brand. I'll look for it.

    Anh, glad to hear you like them, and that I'm not the only cook who relies on things like this sometimes.

    Scott, agree completely.

    Joey, more synchronicity. Love it when that happens.

    Quellia, let me know if you try a different type and like it. I know they have a lot of different ones.

    Lannae, I think cooking the onions first is completely optional. If you don't want to brown the chicken, I would at least microwave it first. Otherwise I worry you'd get that coagulated protein "scum" that happens when you boil chicken in water. That could ruin the look of it, although it certainly wouldn't hurt you.

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  12. oooook kalyn, that sounds delicious! i love curry but for some reason don't cook with it. i need to get off my arrse and try it, thx for the inspiration :)

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  13. Just tried this. It was wonderful. The curry is very mild so my kids even enjoyed it. Not wanting to serve it with rice due to the carbs, we served it over Dreamfield pasta. It kind of reminded me of Cincinatti chili.

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  14. Lewis, glad to hear you liked it. Thanks for letting me know. I shared some with a friend and her five year old loved it.

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  15. Isn't it amazing how many Patak's fans there are. I rarely use premade sauces - only Pataks simply because it is so good. Curry tonight perhaps.

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  16. Just found this post over a year late! I'm a BIG fan of Patak's curry paste. Barring any weekend plans, my husband and I buy a rotisserie chicken on Friday ($1 off on Fridays!) and eat some of it on Friday, and save the rest for Saturday, when we cube it up and make a curry with Patak's. We also ALWAYS add cauliflower (frozen is fine, since it cooks so long) and baby peas (ditto). The peas aren't SB1-friendly, but the cauliflower is, and I really suggest adding it and any other veggies you see fit - it makes it even more of a meal on its own without the rice!

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  17. Hi Kalyn, is this curry Phase 1 approved?

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  18. Janet, all the other ingredients are ok, and I think the curry paste is ok, but don't remember for sure. I'm at school now so it will be a while before I can check at home. If you have a bottle, check the sugar on the label. For phase one I wouldn't go over 3-4 grams sugar.

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  19. Hi Janet,
    Sorry, forgot to check this last night. The curry paste has only 1 gram of sugar in 3 T curry paste, so it should be fine for phase one.

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  20. awesome Kayln thanks for responding. I will go whip me up some curry chicken. yum

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  21. Yummm.... Back on phase one for the past two weeks, this was a fabulously easy recipe that tasted fantastic! It'll definitely go into the regular rotation of treats.

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  22. This was awesome. We tried the non-crock pot method and it turned out great. I'll definitely try it in the crock next time, though. Thanks for sharing!

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  23. mmmm...I have a pot of it simmering on the stove right now using the coriander and cumin blend. I'm going to throw in some mixed fresh veggies for the last 20 minutes to jazz it up, and am considering a dollop of fat free Greek yogurt for serving. Side dish of okra masala should make this a great meal.

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  24. Tried this recipe for the first time. Couldn't find the exact Patak's in the picture but opted for the Hot version (fine by me, love the heat).

    I added in some chickpeas and a jar of fire roasted red and yellow peppers as well. Came out fantastic. Ate one bowl and froze the rest in individual containers for work lunches. This will definitely make it into my regular rotation. I'm only cooking for one but I always find great meals on your blog. Thanks Kalyn.

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  25. Awesomely awesome in awesome sauce. Wow. Out of necessity, I prepped this up to the point of turning on the slow cooker the night before. Got up in the morning, popped the crock in the pot and went to work. Family swooned. Joyous lamentations followed. Thanks again Kayln!

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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