or in this case, a lost dinner.
Chicken 'Pot Pie' with Garam Marsala
The dinner wasn’t a disaster, but storage ended up causing it to be wasted. I made a variation on chicken pot pie seasoned with garam masala inspired by Jeffery Saad. Start with a stock pot that has two small onions chopped, one carrot chopped, one stalk celery chopped and four cloves of garlic grated into it and softened in EVOO over medium heat. Add about six cups chicken stock and about half a rotisserie chicken chopped into bite size pieces. The whole pot is seasoned with salt, pepper and about a teaspoon and a half of garam masala. This all cooked together and about two cups of quinoa is added and left to simmer until cooked. The quinoa took the place that potatoes would be in a regular chicken pot pie.
The dish tasted fantastic, but was too hot to put in the refrigerator right away, so I set it outside to cool down. Unfortunately, the dish fell off the ledge later in the evening and crashed on the cement and we lost the rest of the beautiful dinner and a fine Corning Ware dish as well.
This is a dish we will be making again and hopefully I can take a picture of it and it will be around for Mike to eat as well. I will be more careful about using the 'Minnesota refrigerator' in the future.