The other day, my friend, Amanda, came over. Whenever she and I get together, we end up having some awesome food experience. Sometimes we become mad scientists in the kitchen and whip up a crazy meal, other times we go to the Farmers’ Market together, and for our latest food adventure we ordered Indian food. I had been craving Indian food for weeks, but every time my roommates and I order food, no one but me wants Indian! I knew Amanda would love it. One of my favorite things about Ann Arbor is that we have a lot of different Indian restaurants, and some of them deliver!
Amanda and I ordered delicious samosas and naan, with butter chicken and basmati rice for our entree. Butter Chicken is actually a very spicy, red sauce, but it’s called butter chicken because there is butter inside the sauce. Our entree was great, but there wasn’t a lot of chicken compared to how much sauce there was. Amanda and I ate all of the chicken, and I made sure to keep the sauce so that I could do something with it later. A few days later, I had another craving for Indian food and I decided to go all out.
|This is the one that I re-created with the sauce!|
What I realized is that if you keep the sauce from an entree that you order, you can re-create a fresh version of it! I was absolutely geeked when I started cooking this. Despite how much I love eating Indian food, I do not have the knack for cooking it. I’ve tried a few times, but my dishes have never come out perfectly – my sauce is too watery, chicken is too tough, among other things. However, since the sauce was already prepared by great Indian cooks, I didn’t have to do anything to it!
I started by cutting up a chicken breast…
…and boiling it in a pot of water for 15 minutes.
When the chicken was white all the way through each piece, I drained the pot and put the chicken into a frying pan with the leftover butter sauce. I made sure that each chunk of chicken was covered by sauce to soak up all of the flavor.
While that was warming over a low heat, I put a pot of water on to boil for the basmati rice. Basmati rice is a long-grain Indian rice. It has a great flavor all on its own. When the water was boiling, I poured in the rice and let it sit on a very low heat for 20 minutes so that the rice would cook in the water and soak up all of the liquid. After twenty minutes, I stirred the rice around and made sure all of the water had steamed into the rice, and poured it into a bowl.
Then I topped the bowl off with my butter chicken in the frying pan…
…AND I DEMOLISHED IT! I don’t think anyone understands how much I love Indian food. I would eat it all day, every day and still never get tired of it. I was very proud of myself for having recreated this dish, especially because it tasted so good! I’m going to save the sauce from my takeout from now on! This idea could work with pasta sauces, salad dressings, sandwich dressings, and a many other extras from delivery food. Just cook up some fresh ingredients for the dish like pasta or rice. Enjoy your leftover takeout in a whole new way!