Curried Oatgurt

Being a big fan of curry, and still having a large amount of yogurt left from my previous oatgurt experiments, I decided to try curried oatgurt. I used chicken broth in both of these, because the earlier work had found that chicken worked better with yogurt than beef.

Experiment 1: This was a standard breakfast oatmeal dish, with a tablespoon of yogurt and another tablespoon of Golden Curry added.

Setup: 1/3 cup of stone ground rolled oats, one sloppy dinner tablespoon of plain yogurt, one heaping measuring tablespoon of Golden Curry roux, chunked up, one cup of broth, salt. Cook for 10 minutes or so, depending on the exact style of oats.

Results: Very good, in a creamy curry sort of way. Nothing to write to the world about…um…. It’s something I’ll try again, next time I’ve got an extra half gallon of yogurt I’m trying to use up.

Rating: *****

Experiment 2: This is the overnight approach. It’s exactly like Experiment 1, except I mixed the ingredients in a jar and left it on the counter overnight (about which technique I’ll have more to say in a latter oatwrite). In previous experiments I had included a teaspoon of sugar, but decided that might not work, given the curry.

Setup: 1/3 cup of stone ground rolled oats, one sloppy dinner tablespoon of plain yogurt, one heaping measuring tablespoon of Golden Curry roux, chunked up, one cup of broth, salt. Mix in a covered jar and leave on the kitchen counter overnight. Cook for 10 minutes or so, depending on the exact style of oats.

Results: It actually cooked to a muddy consistency and was sticking to the bottom of my non-stick pan in about six minutes, so I took it off. Excellent flavor. Pudding-with-oat-hulls consistency. Worth buying more yogurt for.

Rating: *****

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