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10/26: Chicken Curry in a Hurry, Spiced Stewed Zucchini & Luscious Lassi

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Chicken Curry in a Hurry



Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

For spicy rice:

1 teaspoon each coriander seeds, cumin seeds, mustard seeds

2 cups basmati rice, prepared according to package directions

3 tablespoons vegetable or canola oil, 3 turns of the pan

1 1/3 to 1 1/2 pounds chicken breast tenders, diced

2 to 4 cloves garlic, minced, mild to extra spicy

1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

1 large yellow skinned onion, peeled and chopped

1 can chicken broth, about 2 cups

2 tablespoons curry paste, mild or hot

1/3 to 1/2 cup mincemeat

Coarse salt

2 tablespoons flour

Toppings and garnishes, mix and match:

4 scallions, chopped

1 cup toasted coconut

1/2 cup sliced almonds or Spanish peanuts

1 cup prepared mango chutney

1 /4 cup finely chopped cilantro leaves

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes. Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

Spiced Stewed Zucchini



Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 servings

1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream

2 cloves garlic, crushed

1/2 teaspoon crushed red pepper flakes

1 medium zucchini, thinly sliced

Coarse salt

1/2 teaspoon ground cumin, eyeball it

1 teaspoon chili powder, 1/3 palm full

1 can chick peas, 14 ounces, drained

1 can diced tomatoes in juice, 14 ounces

3 scallions, chopped

2 tablespoons cilantro leaves, a palm full, finely chopped

Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.

To reduce the heat level, omit the red pepper flakes from the recipe and method.

Luscious Lassi



Recipe Summary

Difficulty: Easy

Prep Time: 2 minutes

Yield: 2 Lassies

Chill out your spice with this cool, refreshing and tangy drink.

3 cups vanilla flavored custard style, low fat or nonfat yogurt

1 cup coconut milk, found on drink mix aisle of market

14 ice cubes

1 cup crushed pineapple

1 ripe banana, peeled and cut into chunks

1-inch fresh ginger root, grated

2 large stem strawberries, garnish

Combine yogurt, coconut milk, ice cubes, pineapple, banana and grated ginger in a blender and blend until smooth and frothy. Serve in tall glasses and garnish with a large stem strawberry

 

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