Wednesday, February 14, 2007

Recipe; Curry Chicken

I did go back and look at Robert's Home Recipes, and found what I plan to cook tonight. I think I will link Robert's Home Recipes at this blog, because it looks like I may want to visit those recipes again. British and uses different measures than we use here, but I think I can wing it and adapt.

Both Sweetie and I like the tangy taste of curry recipes - Mediterranean style cooking, and I want to build healthy recipes indexing to include Thai and Mediterranean. It might be easier to have a Mediterranean category than to break it down to Lebanese, Greek, Iraq, etc. Yes, I did have the experience of having Iraqis cook their ethnic food for us, and it was beautiful to look at and most tasty to eat. I don't know if that was their top of the line recipes they prepared for us as guests or their normal range of recipes, but it was a wonderous culinary experience.

Easy Curry Chicken

300-400 grams chicken cut into chunks
1 large white onion, chopped
2-3 cloves garlic, minced
1/4 cup (60ml) olive oil
8 fl.oz (240ml) chicken stock
28 oz (796ml) can plum tomatoes, including juice
2-3 tablespoons (30-45ml) curry powder (to taste)
1 cup (250ml) frozen peas
2 tbsp (30ml) fresh lemon juice
almond slivers
dried raisins

Sauté chicken in olive oil and add onions and garlic after a few minutes. Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.

Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes. Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.

Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice. Simmer an additional 5 minutes and serve.

Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves.

Serve with steamed rice and roti flatbread

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