Bengali Mama Buffet

On this pleasant sunday afternoon, we invited Corrin and Jeremy over for lunch. It was Corrin's birthday and I wanted to cook something special for her. A spicy, bright, and unique dish-like herself, so what better fit than Curry Masaman!! Corrin and I both LOVE indian food and we've spent many an evening over at Bombay Indian Cuisine feasting on fluffy naan and piles of tandoori chicken, or tiki masala..

This time though, it was my treat, at MY house. Indian buffet done Bengali Mama style. I prepared a huge bowl of Masaman, and coconut lime rice. The results? Empty plates and empty bowls. We had a great time catching up and shooting the crap (that's chatting in old man's terms) and Corrin and Jeremy left with happy hearts and happy stomachs.
Happy Birthday, Corrin!

you'll need:
3-4 boneless chicken breasts, thawed
1 tsp ginger
1 tsp mustard
1 tsp curry powder
2 tsp grated garlic

2 cans of coconut milk
1 small can masaman curry paste

2 cups jasmine or basmati rice
4 cups of water
1 tsp salt

2 medium potatoes chopped in half moons
1/2 cup cilantro chopped
1 half purple onion, chopped in large pieces

Cut up chicken into small bite sized pieces. In large wok, stir fry chicken with sesame oil. In seperate pan, stir fry one can coconut milk and masaman curry paste. Keep your eye on it and stir frequently.

Throw in onion in wok and continue cooking. Add garlic, ginger, mustard,and curry powder. Add three-fourths of the 2nd can of coconut milk and potatoes. Cook, and continue to keep the mixture moving. Check on masaman sauce. Once thouroughly mixed and almost to boiling point, mix in the wok mixture.

For rice:
in rice cooker, mix rice and water and salt together. Bring to vigerous boil (at 250 degrees) Stir once. Bring temp down till pilot light is off and cover with lid. Simmer for 15 minutes. Let stand 5 minutes then fluff with fork. Add remainder of coconut milk and cilantro. Squeeze one lime and stir juices in.

Assemble: bowl, rice, masaman, top with peanuts and cilantro.