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City Weekly reader Dennis Randall has a hot tip about a small eatery in Murray. He says, “We have been going to a place called the Tea Rose Diner (65 E. 4880 South, 801-685-6111). The food is really good, and you get plenty of it. Other things could be improved, like providing more silverware and napkins … but it is friendly, and [offers] good service and food for the money. I hope others who enjoy Thai and American food will try it.”
Rachel Scott, a graphic artist at City Weekly, has a “Chicken Curry in a Hurry” recipe to share:
1 tablespoon corn, grape seed, or olive oil
1 medium onion, sliced
1/3 cup golden raisins (optional)
Salt and freshly ground pepper
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
1 cup sour cream
Minced fresh cilantro or parsley for garnish
* As a personal side note, I would recommend putting salt, pepper, curry powder and garam masala (the recipe doesn’t call for it, but I always use it in any curry cooking I’m doing) on the chicken at least 10-15 minutes before cooking it. Also, I would not use raisins, and I would go for cilantro over parsley any day of the week!
- Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
- Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
- Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
- Garnish with cilantro or parsley and serve with rice. Serves four.