French Fridays with Dorie: Curried Chicken with Lemongrass, AHA Moments and my Top 5

curried chicken with lemongrass and vegetables

The fearless Doristas have met their goal.  Last Friday, Mardi of Eat Live Travel Write and Cher The Dabbler cooked and blogged all 300+ recipes of Dorie Greenspan’s Around My French Table.  Most members of the group are a handful of recipes away from reaching this milestone.  While my participation in the group was inconsistent (to put it mildly), I rejoice and join the rest of them and toast to this accomplishment.  The following four weeks will allow us to reminisce and recap some of the lessons learned in these four years of cooking and friendship.

This week’s theme is the AHA moment.  Mary and Betsy want us to share our favorite, most loved recipe and the reasoning behind it.  The entire Around My French Table run has been one “AHA” moment after the other.  If we are to define those as lessons learned, one of my lightbulb episodes has to be the papillote technique.  It’s simply priceless for anyone who is short on time and still wants to put a great meal in the table.  Standouts for this technique include the salmon with tomatoes and this week’s makeup recipe, the curried chicken with peppers and peas.  We loved it!  Since my inclusion of lemongrass and coconut oil change the intended flavors, I chose to reprint the recipe with my modifications below.

Curried Chicken with Lemongrass and Vegetables
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Adapted from Around My French Table. The subtle curry flavor from the original recipe is amped with the inclusion of a lemongrass stalk on each packet. Other swaps include coconut oil for olive oil and and a big bump in the amount of curry powder used.
Additional equipment: parchment paper or aluminum foil, baking sheets
Servings Prep Time
2servings 10minutes
Cook Time
20minutes
Servings Prep Time
2servings 10minutes
Cook Time
20minutes
Curried Chicken with Lemongrass and Vegetables
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Adapted from Around My French Table. The subtle curry flavor from the original recipe is amped with the inclusion of a lemongrass stalk on each packet. Other swaps include coconut oil for olive oil and and a big bump in the amount of curry powder used.
Additional equipment: parchment paper or aluminum foil, baking sheets
Servings Prep Time
2servings 10minutes
Cook Time
20minutes
Servings Prep Time
2servings 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 400˚F. Slice the chicken breast into strips and transfer to a bowl.
  2. Add the vegetables to the bowl with the chicken. Season everything generously with salt and pepper. Add the coconut oil and curry powder and stir until the chicken and vegetables are coated evenly with the curry powder.
  3. Layer a rectangle of parchment paper or aluminum foil on a baking sheet. Fold it in half and return to its original position. Place the lemongrass stalk and green onion on the right side of the paper. Spoon half of the chicken and vegetables on top of the lemongrass and onion. Fold over the left side of the parchment paper or foil on top of the chicken mixture and crimp the edges to form a pocket. Repeat with a second rectangle of paper and the remaining chicken and vegetables. Place both pockets on the baking sheet and transfer to the oven.
  4. Bake the chicken packets for 20 minutes. Transfer each pocket to a plate and cut open for serving.

 

Curried Chicken with Lemongrass

Other “aha’s” and lessons?

  • A well stocked pantry is the remedy against weekday boredom.  Turns out we can justify buying all those tasty oils and vinegars!  Same goes for cognac, port, and a good dark rum.
  • Our guts are meant to be trusted.  We all can come up with those bonne idees and make every dish our own.  That’s Dorie’s gift to everyone who embraces her recipes.

However, if the AHA moment is that favorite, most loved, and most repeated recipe… well, I’ll save that for the week after next.  I’m not spoiling that one just yet.  Or I’m making you guess which one of my Top 5 will have that honor.

My top 5 have become dinner party staples.  I don’t tweak them – and that separates them from those honorable mentions in my short list.  They are perfect as they are and I know they will be in my repertoire for years to come.   In no particular order:

Gougeres

Or how I learned to make choux dough.

Salmon Rillettes

Picture by Ismael Martinez – Buendiente.com

Party dip and sandwich filling.  I loved all rillette recipes but the combination of smoked and poached salmons was my favorite.

Short Ribs in Red Wine and Port

Picture by Ismael Martinez – Buendiente.com

Universally loved by everyone who tastes them, starting with the cook.

Salted Butter Breakups

Sweet and salty – my favorite combination of flavors – and just plain fun to eat.

Mussels and Chorizo with or without pasta 

Few things make me happier than sharing a huge bowl of mussels with E.  We go together like seafood and pork fat.

Next week?  More lessons from Mme. Greenspan and my fellow Doristas.  We will go over those times where we just had to take a deep breath and trust the recipe.  Want more AHA moments and Top 5 recipes?  Click here.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

23 Responses to “French Fridays with Dorie: Curried Chicken with Lemongrass, AHA Moments and my Top 5”

  1. May 29, 2015 at 6:54 am #

    We have a couple of similar dishes in our lists – the ribs I think are possibly my absolute favourites from the whole book. But SO hard to choose! Nice to see you back!!

  2. May 29, 2015 at 9:00 am #

    So much fun to see what you’ve done with the chicken – I’m going to try it chez moi! And, of course, it’s fun to see what you’ve chosen as your Top 5 – so happy to see the salmon rillettes and the break-ups on your list – xo

  3. May 29, 2015 at 9:02 am #

    I’ve missed you!!! So glad to see you make up a recipe plus learning your other top FFwD recipes!

  4. May 29, 2015 at 10:45 am #

    Oooh, mussels should definitely have been on my top 5 list. They’re one of my favorite things in the world!

  5. May 29, 2015 at 10:49 am #

    Great list! I too just wrote about papillote as something special I have learned. I mean, I’ve done it before…but NOTHING like these recipes. Your list is something close to what mine would be. Those early recipes seem to be the ones that have stuck around in my mind. I still make these breakups all the time!

  6. May 29, 2015 at 12:27 pm #

    Learning about en papillote was a great technique and I too loved that chicken recipe. I’m intrigued by your addition of lemon grass and coconut milk though (both much loved ingredients in my house) and will have to remember that for next time. So happy to see you back here for the recap:-)

    • May 29, 2015 at 2:05 pm #

      I used coconut oil instead of olive and used a little bit more. It gave just the perfect amount of coconut flavor. Next time I’ll split the lemongrass stalk in halves and use just one.

  7. May 29, 2015 at 1:56 pm #

    The break ups and the Gougeres… just love their simplicity. Tempted to change my list again, but I won’t. The flavors in the Curried Chicken are really wonderful.

  8. Nana
    May 29, 2015 at 4:08 pm #

    I agree, this whole journey was an AHA moment. Everything we did, be it the recipes, the new techniques, the new friends, meeting Dorie and Michael, it doesn’t get any better than that. I like
    all your choices for favorites, not an easy chore.

  9. May 29, 2015 at 7:21 pm #

    The Gougeres were on my long list and I cut them in the end in favor of the Cheez-It-ish Crackers. Those things are delicious!

  10. May 29, 2015 at 8:36 pm #

    Beautiful photos and a fantastic list! I was terribly inconsistent but so happy to be part of the group. I loved those Gougeres as well. 🙂

  11. May 29, 2015 at 9:09 pm #

    Where’ve you been, chica? I’ve missed you. Glad you’re back for our celebratory weeks! It’s so tough to pick just 5. I love your choices and now I want to make those again too. I’d come to a dinner party at your house anytime.

  12. May 30, 2015 at 9:28 am #

    Great list Adriana! I’ve missed you too! Gougeres are definetly a favorite in our house, even though they didn’t make my list…too many wonderful recipes to choose only five, or ten for that matter! Totally agree that the whole journey was one aha moment after another! Have a great weekend!!

  13. May 30, 2015 at 3:30 pm #

    I have enjoyed all the en papillote recipes. I like your list, some I have made and some not yet. I am tallying up the groups top 5 so I will know what to make next.

  14. May 30, 2015 at 6:05 pm #

    Love your take on the chicken and we share some favourites in common. It was impossible for me to choose one aha moment – this book and group have had such an influence on the way that I cook.

  15. May 30, 2015 at 8:13 pm #

    So many great dishes! I have a couple of yours on my list too. And I definitely want to try out your version of the chicken – I’m sure I’d love the addition of lemongrass and coconut oil! Great reminder. The salmon was on my short list. I never made the short ribs (I make another recipe) – I guess I need to remember to do that when the weather gets cooler this fall! Great post!

  16. May 30, 2015 at 9:06 pm #

    The curried chicken was a good one. I like cooking “en papillote” because it is so easy and quick.

  17. May 31, 2015 at 6:54 pm #

    The curried mussels didnt make my Top Five but they are up there for sure! And really, there are only a handful that we didnt love, everything else makes the list really! 😉 haha!

    Did I miss something? Were you featured on Buendiente a few times??? Share the links again please! 😉

    • May 31, 2015 at 6:58 pm #

      It was only that one feature, but there are talks of another PR food bloggers potluck this summer.

  18. May 31, 2015 at 7:22 pm #

    Oh I just love reading everyone’s lists !! Really brings back memories- both of my own cooking and then reading other’s experiences in their posts. I have a few make ups I am trying to blow through and I loved reading your comment on Facebook about working hard to do the make ups- I am in the same boat and was laughing out loud. It has been so wonderful getting to know you through this adventure. Looking forward to the upcoming celebration weeks and keeping in touch after that 🙂

  19. June 1, 2015 at 5:09 pm #

    It all looks great Adriana! I haven’t made nearly as many recipes as most of the Doristas but I still feel like I accomplished quite a bit and with a couple of exceptions I made everything I really wanted to. Take care!

  20. June 4, 2015 at 8:52 am #

    Seafood and pork fat 🙂 What’s not to love there…
    These trips down memory lane are making me smile and making me very hungry. I am very glad you hopped back in for this post (and looking forward to your next posts. HINT. HINT)
    XO

  21. June 5, 2015 at 8:37 pm #

    Somehow I left the short ribs off my lists, but they sure were good! I bet coconut oil was delicious with that chicken. We’ve missed you the last few months, but I am happy you are here to celebrate the end!

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