Spiced Chicken and Flatbread

I had very specific wants for dinner last night, namely coriander and garam masala, but unfortunately something of a bare fridge. It was a bit of a challenge, but dinner came together in a dish that was a mash-up of chicken curry, tikka masala, and whatever was in the pantry. And because the Sun Bucket could, rice and flatbread.

The Sun Bucket started at 640°F (340 C).

I kicked off dinner prep with some basmati rice. 1 C of rice, just shy of 2 C of water, and a small pat of butter. The rice and water came to a boil in less than 3 minutes, at which point I moved it to the edge of the Sun Bucket, put a lid on it, and let it simmer.

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There was room on the Sun Bucket’s surface to squeeze another pot on it, so I just let the rice hang out in the back while I got working on the chicken. Next, I melted 1 t. of coconut oil in my big pan in order to brown 2 chopped chicken breasts. The chicken sat for 3-4 minutes while I prepped some other ingredients, and started to turn a nice golden color. Another 3-4 minutes and the chicken was lightly browned and cooked through.

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I set the chicken aside in a bowl and wiped out the pan with a paper towel. This time I melted 1 1/2 T. of butter in the same pan and threw in 1/2 an onion, thinly sliced. I let the onions soften in the butter for 2 minutes, then added about 1 T. of grated, fresh ginger and 2 cloves of minced garlic.

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After the garlic, ginger, and onions were softened and fragrant, I added some spices to the pan – garam masala, coriander, a little cumin, and salt. After another minute, I added approximately 1 1/2 C. of crushed tomatoes to the pan and let it simmer for about 5 minutes. When the tomatoes stopped smelling like tomatoes and started smelling delicious, I returned the chicken to the pan, added about 3/4 C. of cream to the pan and a 1/4 C. of chopped cilantro.

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I left that all sit on the Sun Bucket and warm through while I started rolling out the flat bread (1 t. quick acting yeast in 1 C of warm water with 2 t. of sugar, 3 C all purpose flour, 1 t. salt, 1 T. milk). I removed the pan of chicken from the Sun Bucket and laid down a sheet of aluminum foil. I quickly rubbed a little butter on the foil, which melted and bubbled immediately, and added a piece of flatbread, approximately 1/8 inch thick. The flatbread took about 60 seconds on each side for the first 4-5 pieces, and about 90 seconds per side for the last 3-4.

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All said and done, the Sun Bucket was used for 47 minutes and made 4.7 lbs of food with an approximate caloric intake of 2900 calories. More than enough for dinner for my family of four, and leftovers for lunch.

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