Something Different Form A Southerner

I am a diverse person, so I have many tastes, and recently I discovered a recipe that threw me for a loop. Let me explain. I live in a small town in Appalachia called Hyden, Kentucky, and go to the doctor for a broken leg in the neighboring city. My doctor, whom I am very fond of, is Indian. I am Gay, Artistic, love plays, orchestras, Lady GaGa, Dolly Parton, French Fries, and Morel Mushrooms in the Spring, but Curry? Dare I?

So, I bought Curry, Fennel, Oregano, Dill, Celery Seeds, Celery Salt, White Pepper, Paprika, Sesame Seeds, Ground Coriander, Cilantro, and Ground Turmeric to expand my horizons (No over-kill to be had here). I smelled each one and thought, oh I would love to try a dish with each one, they smell fantastic!

So in a moment of haste, I bought chicken, skin-on, 3-minute rice, and tomato paste. I pondered for a while, what would be good with it? These flavorings anything could work, but what was I hungry for that was different? I plundered the kitchen cabinets on a mission to find some unknown ingredient, assured I would know it when I saw it the, "Ah, that will do nicely, factor." I also noticed all the things in the process that I was supposed to have fixed six months ago. (Insert the oops forgot about that feature and renew the "I'll have to get to that later, back to my mission starving men must eat!")

"Ha Spinach in the can." I pondered the difference for quite a while. Political correctness citations flew "Don't you know those Chemicals. Those Chemicals (In that deeper voice) are in those cans!" My mind, "Oh hell, you only live once. It's Spinach. It's supposed to be good for you!" Satisfied with my choice, I placed the can by the can opener. Then I moved to the refrigerator right off the bat. I saw Sour Cream. I have a fondness for Sour Cream on everything. I learned that adding 2 or 3 heaping tablespoons of apple cider vinegar to the whole cream makes your own very tasty (better than store-bought, offering my personal opinion) Sour Cream. I have my ingredients for this fine-dining experience.

I get my cooker (deep pot preferably, deep-pan will work) and begin to heat it. "What Spices will I use? I can't decide! Oh, shoot, I'll use a little of all of them." I cleaned my chicken using care to have washed my hands first, then washed my chicken and dried it off. I placed it in the oil. I used simple Canola oil enough to wet the bottom of the cooker.

I seared my chicken, creating a nice smoke in the process, which made the house smell like a grill. Then I opened my Tomato Paste and Spinach. I turn the heat down to a low simmer and then add the Tomato Paste and drain the water off the Spinach then add it. Followed by the Sour Cream and then salt and pepper before adding my spices.

In the meantime, I brought the rice to a boil and then contemplated world hunger and solved that by solving the problem in my head with a straightforward solution "Feed people." I also resolved the COVID Crisis at the same time. Make everybody get shots! How simple right? I laugh at myself at how simple-minded I am. --a testament to the male mind. I set the rice back to simmer for 15 minutes to cook thoroughly, "On to world peace!" As I laugh at myself.

Now it's time to add the spices. I add the Sesame Seeds first, about a Teaspoon full (nothing precise this is not chemistry). Then the Coriander, Cilantro and turmeric, Fennel and Curry lots and lots of Curry. (Note use caution with Curry, I have found after making this dish several times Curry may say mild, but it can still turn hot, yeah I know I used too much it was worth it.)

Then some heavy cream to loosen the mixture up, let it sit, and slowly cook for a while. I have discovered that Curry saves Spinach. This useless atrocious good for you plant that no one eats willingly is saved! If you hate the taste of Spinach, you will love Spinach with Curry. I found myself utterly amazed at how good it was. The first bite, I was hooked. I can watch the news have a little extravagant taste from across the globe, and I have to say it is incredible. Now, does it look beautiful, no not so much but neither does a Pot Roast in a matter of context? The Sour Cream, however, is to die for with Curry. It's just that simple.

So the takeaway for me, get up and be spontaneous, cook for yourself, create something new, tasty, delicious, go on a hunt for that special ingredient that may lead you to something you promised to fix and may save you, harassment later on. Be inventive. Discuss those things that need talking about and greater understanding. Create fabulous comfort food that you will remember forever. Wait until you hear about my Cabbage and Beef Soup.

Here's the recipe for the Spinach Chicken Curry

Let the chicken sear. Black is great. (I know break all the rules, you are allowed with this one.)

Turn the heat down to simmer or Low. Let the chicken cook until tender for about 30 minutes.

I small can of tomato paste.

1/2 cup sour cream

1/2 cup Spinach

4 to 5 pitches of chicken (Skin on for this recipe but as always, you make it to your taste).

1/2 Teaspoon Turmeric

1/2 Teaspoon Dill Weed

1/2 Teaspoon Sesame Seeds (Toasted)

1/2 Teaspoon Coriander

1/2 Teaspoon Cilantro

1/2 Teaspoon Turmeric

2 Tablespoons Curry (Mild for this recipe)

1 Tablespoon Fennel

Add cream to loosen the mixture, cover, and let slow cook for an additional 20 minutes. Total cooking time 50 minutes

Remove rice fluff and serve. I promise this will excite your tastebuds and add an exotic flavor to any retreat.