It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole.
With winter weather still in full effect for much of the country, it’s time to bring this classic back into our kitchens again.
I have a lot of recipes in my regular rotation that use just a small amount of shredded or sliced cooked chicken, like my go-to lunch salad, these BBQ burrito bowls, and any number of quick weeknight soups.
If I have some leftover chicken in the fridge, I use that for these easy meals. Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them!
My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood.
This is why, on our annual trek back to UK to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry.
In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m starting off with the quintessential British Indian dish: chicken tikka masala.