Since the Bookface is trying hard to make me fat again with all the recipes and ideas people post all the time, sometimes I find myself in position to ape a recipe and turn it into something so different from what it started as that I need not even link what the inspiration was. This is one of those times.
For this, you will need:
The star of today's show, the seasonings:
Let the big spoon there be your guide: 2 heaping spoons of the curry and one small one of the cayenne (cayenne to taste, it is actually optional but I like my curry spicy). A good hefty dash each of the lemon pepper, onion powder and garlic powder and a light dash of the nutmeg (nutmeg is assertive).
Start a roux; enough oil to coat the bottom of a saucepan set to medium/hi heat, and when it is up to temp, two of the spoons full of all-purpose flour and whisk it to keep it from clumping.:
When it is a nice blonde color, add two spoons of the spice mixture and toast it in with it, THEN add this guy:
Then add a small amount of butter and the rest of the spice mixture:
Bring it all to a boil, then add a half-cup of heavy cream (or half and half)
Now you should have your chicken and vegetables ready:
Two large boneless/skinless breasts, a half cup each of frozen onions, jalapenos and celery.
Cover the chicken and veggies with the sauce, then (not pictured) tap the pan on the counter a couple times to fill in any gaps:
Cover with foil and bake in that 275° oven for 2-2.5 hours (low heat, long duration = tender outcome), internal temperature should be 165° with your meat thermometer when done.
This concludes day one's work... Allow it about an hour to cool naturally, cover the pan and refrigerate it. Doing this in advance allows the sauce to REALLY penetrate the chicken and vegetables.
This guy is the tool of the day:
Everyone goes into the processor with the blade tool inside (you see it there). Dice the chicken into manageable pieces, sauce and vegetables can go in as they are. Pulse it a couple of times to get everyone mixing in, then go on low speed to make a paste of it without fucking liquefying it all. This should take no longer than 2-3 minutes:
Curried chicken PASTE!? Phillip, what have you DONE here?
Grate about a half-cup of cheese... My choice for this was pepper jack:
Pizza Dough time:
"store bought pizza dough, you should make your own, blahblahblah... eat me"
Set the oven to 425° now so it will be ready.
Open the pizza crust, lay it completely out and spread the curry chicken paste on it. Leave about an inch from the edge to keep it from running out when you roll it:
Sprinkle the cheese on it and CAREFULLY roll it up:
Line a cookie sheet with foil and spray/grease it to keep it from sticking. Brush the top of the roll with oil:
Now you can place it into the oven. Playing this by a desired color, pull it out when it is about this complexion:
Allow ample time to cool and all you'll need to do is slice it and serve! ½" to 1" slices should do you just fine:
Warning: the amounts I used in making the sauce left it where I could do this THREE times or more, so I am seriously considering freezing some of it to do it later, or making another one later on this week. At dinner, it was a hit, as I only had about a 3" section of it remaining when I got back home just now. I am GOING to make this again this week and I am GOING to use more filling when I do so.
Beyond that, it was DAMN good.