Sorry for the dark picture. You might not know this but dinner is usually cooked at night.
I love curry. It bears repeating: I. LOVE. CURRY.
Jasmine Rice: Love.
Curry Powder: LOVE LOVE LOVE.
I don’t care that it never, er, exits well for me. It’s all worth it. When I was living alone, I’d make a giant vat of it and just survive on that throughout the week. I only know how to make Asian-styled curry (I know, India is part of Asia, but we’re forgetting that little geographical detail). I can’t put my finger on what exactly is different, but I can always tell authentic curry made from fob Indian mothers from the Asian counterparts. Maybe it’s the fact that Asian curry isn’t so full of spices that it takes my tongue off (in an awesome, awesome way), but I’m just guessing.
It seems like an odd confession for a food blogger, but I absolutely HATE cooking for myself. Growing up, I had my mom prepare every dinner. When she was away this past year, I was left with the annoying task of cooking dinner every night. I HATED IT. IT SUCKS. No matter how much I prepared, it seemed I was always wasting an hour of my day (if you count cleanup too).
Eventually, I learned to make batch meals on Saturday and just nuke it throughout the week. (And also to mooch off others giving free food, but that’s neither here nor there). Of course, I ended up having a few go-to meals – that is, meals so easy and brainless that I didn’t need to spend that much time in the kitchen.
Laziest Chicken and Rice EVER
I should have eaten it on a plate....
This is the easiest dinner EVER. There’s probably an official recipe similar to this, but I really just saw that I only had chicken, rice, and some frozen veggies, and didn’t feel like doing any more food shopping that week. The result might look something like fried rice, but everything is either steamed or baked. Here’s the recipe, which you can and should beef up to your own personal tastes.
Ingredients (for one person):
- Whatever cut and quantity of chicken you prefer
- 3/4 cup rice
- 3/4 cup + 2 tablespoons broth
- 1/2 cup of mixed veggies
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- Fresh ground pepper
- Wash the rice until it runs clear, then soak it for thirty minutes
- Meanwhile, cook your chicken however way you like. I marinated a chicken breast overnight and baked it at 425 for thirty minutes
- Bring the broth to a boil. I used canned broth and had to add a bit of salt to taste.
- Chuck the broth, veggies, oils, rice (completely DRAINED), and pepper into the rice cooker. Give it a good stir and then let the cooker do its thing
Tips to make it even lazier:
- Since there’s not that much rice, you use a fine mesh strainer over a bowl to wash and soak your rice. That way, you won’t be draining rice and getting through all the annoying little grains every time you rinse. You can just put the rice into the strainer, put the strainer into the bowl, and fill it with water. Once you need to change the water, just empty out the bowl of water. and repeat. When you need it to go into the rice cooker, you can just lift the strainer out and dump it in one fell swoop
- You can also sear your chicken on a pan and stick it into the rice cooker, although you would have to add a tablespoon more water, and the chicken would have to be ALMOST COMPLETELY DONE before you put it in (the steamer isn’t hot enough).
- Frozen/canned veggies are your friend, unless you’re super into fresh produce. I used canned corn and a frozen mix of peas, carrots, and broccolli. I didn’t need to de-frost anything before chucking it into the cooker, although that may change depending on how small your cuts are.
But I totally just ate it out of the pot to avoid extra dishes.