July 20th, 2010 by alice
Tags: Chicken, Curry, Roastedcorn, Squash
INGREDIENTS
- 1smallacorn squash
- 12ouncesboneless skinless chicken breasts
- 1red pepper, chopped
- 1tablespoonmild curry powder
- 1tablespoonolive oil
- salt
- pepper
- 1/2cupmilk
- 1cupyellow onions, chopped
- 1/4cupgolden raisins
- 1/4cupcilantro, chopped
DIRECTIONS
- Preheat the oven to 450°.
- Cut the squash in half. Rub it with half the oil and the salt and pepper.
- Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
- While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
- Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.
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July 6th, 2010 by alice
Tags: Creachickpea, Curry
INGREDIENTS
- 2tablespoonsoil
- 1mediumonion, chopped
- 3largegarlic cloves, minced
- 1tablespoonred curry paste
- 1 (15 ounce)canchickpeas, drained
- 1 (13 1/2 ounce)cancoconut milk
- 2tablespoonssoy sauce
- 1mediumtomato, chopped
- 1tablespoonbrown sugar
- 1tablespoonfresh lime juice
- 1/4cup choppedfresh basil or2 tablespoons choppedcilantro
- 4cupscooked jasmine rice
DIRECTIONS
- Heat oil in a large skillet over a medium high heat.
- Add onions and cook until they start to brown.
- Add garlic and curry.
- Stir-fry until garlic is soft and curry dissolved.
- Add chickpeas, Coconut Milk, and soy sauce.
- Bring to a boil and simmer 10 minutes.
- Add tomatoes, sugar, and lime juice.
- Simmer for 5 minutes.
- Stir in basil or cilantro until combined, and serve over rice.
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April 24th, 2010 by alice
Tags: Curry, Mashed, Potatoes
INGREDIENTS
- 100g japanesemild curry paste
- 2-3potatoes
- 2-2 1/2cupswater
DIRECTIONS
- Peel and chop up the potatoes.
- Boil the potatoes until they are really soft.
- Lower heat and drain.
- Mash the potatoes.
- Put the potatoes back in the pot along with 2 cups of water on low heat.
- Add the curry roux and mix really, really well.
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April 17th, 2010 by alice
Tags: Balls, Curry, Minced, Prawn
INGREDIENTS
- 1lbprawns, shelled and dried
- 2garlic cloves
- 1tablespoonfresh ginger, grated
- 1green chilies
- 1largeonion, roughly chopped
- 1/2teaspoonturmeric
- 1/2teaspoonground black pepper
- 1/2teaspoonsalt
- 1egg
- breadcrumbs
- 4ouncesbutter
- 1tablespoonparsley, chopped
DIRECTIONS
- In a food processor put the prawns, garlic ginger, chilli, onion, turmeric, pepper and salt. Give a quick blitz. DO NOT LIQUIDIZE THE INGREDIENTS, chop them and mix.
- Add the egg and mix.
- Form the mixture into balls the size of a golfball. Coat with breadcrumbs. Refrigerate for half an hour.
- Melt the butter in a pan and fry the prawn balls till golden, drain on kitchen paper and serve garnished with the chopped parsley.
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April 11th, 2010 by alice
Tags: Chicken, Crock, Curry, Pilaf, Potange, Potato, Sweet
INGREDIENTS
-
Sweetpotato Pilaf
- 4cups dicedsweet potatoes
- 1cuplong-grain rice, uncooked
- 1/2onion, chopped
- 1 smallorange, juice of
- 3tablespoonsbutter, melted
- 3tablespoonsolive oil
- 1teaspoon mincedgarlic
- 1/4teaspooncelery seeds
- 1teaspooncumin
- 1-2tablespooncurry powder(to taste)
- 1cupchicken stock
-
Chickens
- 2chickens
- 2smalloranges, quartered or1 largeorange, cut in 8 chunks
- 1onion, quartered
- 2pinchescelery seeds
- 2pinchescumin
- 1teaspooncurry powder(to taste)
DIRECTIONS
- Toss together all the pilaf ingredients except the chicken stock.
- Spread the pilaf in the bottom of a 6 qt, oval crock pot.
- Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
- Place the chickens into the crock pot on top of the pilaf.
- Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
- Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
- Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.
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