(ignoring the guys!) laurie, if ya really want to know, this was a chicken meal that just kept on giving. the recipe it was based on was this: http://cheftochef.net/r/0/A00565.shtml
but i never follow recipes!!
this started out as chicken noodle soup for 2 days:
* in lg pot, cover perdue oven stuffer (6-7 lbs) completely with water and boil for 1-2+ hours, until meat almost falls off bone
* WITH CHICKEN add a few sliced carrots, 1 sliced onion, 2-3 sliced celery stalks, and i included a quartered rutebega (big turnip). also, to make it flavorful, use a bouquet garni (dill, thyme, rosemary, bay leaf(2) and peppercorns wrapped in cheesecloth, use whatever spices you like).
* after boiling, remove garni bag, rutebega & chicken
* add boullion & salt to taste (i ALWAYS over season) the BEST boullion is called "better than boullion" see if you can find it at your market. use 2 or 3 times the amount you think you need
* continue simmering to reduce about an hour, taste, & adjust seasoning, remembering to over-season, as the noodles will suck up the salt.
*add some chicken pieces (reserve rutebega & rest of chick for curry) & boil medium egg noodles, add, & eat for 2 days reserving 2-3 broth. yum.
THEN, for coconut curry chicken:
* in lg pot, saute 2-3 sliced carrots, 2-3 sliced celery stalks, 1 onion in 2 tlbs butter. add a cup or 2 of remaining soup broth (more broth if you like a lot of sauce), simmer until veggies are soft.
* add 1-2 tbls salt, 3/4 can coconut milk, 1 tlbs red curry paste (both in thai section of market), and LOTS of yellow curry powder, maybe 3-4 tbls. (if you like really HOT, add more red paste, i prefer more flavor, less hot) remember, always over-season (the rice will suck it up).
* bring to boil, then reduce to simmer for 1/2 hour, add leftover cooked chicken & rutebega, and a can of Leseur baby peas. bring back to boil. remove from heat & eat!!!
it was sooooo good. 5 days of meals from one big chicken!! frank said he'd eat it every week!