There's "Naanthing" like Chicken Curry with Curry Waffles!
OK, the picture may not look great, but once again we were all pleasantly surprised (except Rachel) that it tasted quite good, and any criticism was aimed more at my curry then the waffle, or eating the two together. Tonight we had a mild Indian style Chicken curry (used Patak's jar of mild curry paste), along with well cooked onion and red pepper, following the directions on the jar, but used tomato paste, not canned tomatoes. We also added both fat free half and half, some Wondra to thicken it a bit, and some heavy cream and a few raw potatoes thrown in toward the end to help with being too salty. We happened to have left over grilled chicken that Bill had marinated in plain yogurt, lemon juice and garlic, which I re-heated, but kept seperate from the sauce in case it was a bust. Bill is our family's "curry chef", but since he was still at work, I had to give it a try. He has many more tricks up his sleeve to make it easier and less time consuming! And of course, we had peas for our veggies, since it's one that everyone will eat, and they go well with curry.
I also made the waffle itself be a curry waffle. I used a basic waffle recipe-
1 3/4 c. flour
2 t. baking powder
1/2 t salt
2 Tbls sugar
3 eggs, separated- with whites beaten till soft peaks
1 1/2 c. milk ( I used buttermilk in hopes in might add to the flavor)
7-8 Tbs butter, melted and cooled slightly ( I used vegetabel oil)
Mix all gently just till blended, fold in egg whites. Then, among the optional ingredients, my "Breakfast in Bed" book suggested adding 2 Tbls curry powder, 2 Tbls chopped parsley, and 2 Tbls grated onion (add before folding in whites). I used sauteed shallots (Bill won't touch anything that has any onion that's not really well cooked, and no longer crunchy!) and only 1 Tbls curry. My batter was very thick, but still cooked ok.
The waffle itself was great, and still quite mild, so 2 Tlbs curry probably would have been fine. It was great to eat plain with butter, but was also terrific with the curry. Was it better then rice?? Maybe!- and again it is some magical combination of the crispy/crunchy with the soft bready part that is very tasty. All the cooking magazines this month seem to be focusing on "comfort foods" . Since I consider waffles among my top comfort foods, it stands to reason that all these truly yummy meals served with waffles are turning out well.
For our traditional Sunday morning waffles, I usually just pull out the bag of Krusteaz mix, add a bit of flax seed and wheat germ, and call it good. And if we're out of mix, pull out my Better Homes cookbook page 88. But I must confess it's been YEARS since I have separated my eggs and whipped the whites. That just seems like a lot of work! However, since this was our second waffle this week with whipped egg whites, I'm deciding it might be worth the trouble more often. Their light texture is wonderful.
Alyssa started before the meal with a headache so bad she was in tears. With a bit of ibuprofen and a big glass of water, a few minutes to lay down, followed by eating a bit, she finished with a third helping of waffle, the final bit with just butter, and said how GOOOD it tasted. Music to my ears. Rachel, well, as expected, didn't care for any of it. Luckily I had kept a bit of the batter plain for her, and she enjoyed her chicken plain as well, along with the small NO Thank You serving of curry. She is shades of myself as a child.
So far, I'm still not tired of waffles, and can happily report that I've never met a waffle I didn't like!
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