our before coating coconut.
CHICKEN CURRY.
Remove the top of
To make the curry paste, place the lemongrass, garlic,
aute onion and curry power in melted butter for 2-3 minutes
arge saucepan and saute the chicken, turning, for 2 mins. Add the
Cook the rice in boiling salted water for about 15 mins.
Heat the oil in a pan and sear the chicken strips. Add the onions, garlic and chili, saute briefly and sprinkle with 2 tsp of curry powder. Add the cream, stock and mango chutney. Simmer for about 5 mins then add most of the mango slices and cook for 1-2 mins. Season with salt, cayenne pepper, curry powder and lemon juice. Drain the rice and serve it with the chicken curry, garnished with the remaining mango slices, kaffir lime leaves and chives.
o the pan and stir for about 2 minutes.
Add
Combine chicken, curry paste, yogurt, garam masala and
ntil the rest of the recipe is complete.
In a
igh heat.
Add the chicken in a single layer (work
mediately remove from heat. Cool for 10 mins, then pour
For the curry paste, toast cinnamon, peppercorns, nutmeg, coriander and cumin until fragrant. Add garlic, onion, ginger and chilies and crush with a mortar and pestle or in a blender. Gradually add reserved chili water until you have a paste. Set aside.
Heat a large saucepan, add tomato paste and oil then add coconut milk, cream and hot stock, stirring. Add cornstarch and simmer until thickened. Add the chicken breast and simmer over medium heat for 5-7 mins. Add curry paste, oyster sauce and season. Add lemon juice, to taste.
For the lamb kofta, process onion,
ll the ingredients of the curry given above --.
grind it
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Preheat the oven to 450\u00b0.
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. Saute 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.
inutes
Add the chicken and cook for 5 mins, or until
he onion until tender. Add chicken and cook 5 minutes or
illet with lid.
Add chicken breasts. Return broth to a
In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb(R) rice and sprinkle with coconut flakes.
een onions, ginger and garlic for 1 min, until aromatic. Add