Cooking for Seven

My introduction to curry was early on in my life. Mom made the “Chicken Hurry Curry” recipe found on the back of the chicken package. I don’t remember ever disliking curry, though I was probably a bit skeptical when Mom first set it before us.

Now we simply adore curries. I enjoy both the Indian and Thai versions. I love the thick, spicy Indian curries, but I really like the coconut flavors in the Thai curries.

Here is our current favorite recipe. I’m not sure if the title is correct - it seems to be a blend of Indian and Thai curry. It can be quite spicy, which pleases Dad. If you prefer a milder curry, reduce the amount of spices. But you will be missing out!

This curry is very good served with Thai Coconut Rice.

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Indian Chicken Curry

From All Recipes

Ingredients:

• 1/4 cup and 2 tablespoons olive oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 1/4 cup and 2 tablespoons curry powder
• 2 teaspoons ground cinnamon (I prefer to leave out the cinnamon)
• 2 teaspoons paprika
• 2 bay leaves
• 1 teaspoon grated fresh ginger root
• 1 teaspoon sweetener of choice (I like maple syrup)
• salt to taste
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons tomato paste
• 2 cups plain yogurt
• 1-1/2 cups coconut milk
• 1 lemon, juiced (I like to use lime juice as well)
• 1 teaspoon cayenne pepper

Directions:

1) Heat olive oil in a large skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaf, ginger, sweetener and salt. Continue stirring for 2 minutes.

2) Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.

I like to serve with fish sauce, toasted coconut, and red curry paste.

……As I glanced through Simply Summer by Angela Tunner, this recipe caught my eye. You see, I’m a sucker for anything involving coconut. Not only does it taste so wonderfully exotic, it is also very healthy. Granted, the sweetened shredded coconut used in this recipe is not the most healthy variety of coconut products, but it still tastes delicious.

……This recipe is perfect for that scorching summer day when you don’t feel like adding any extra heat to the house. You could cook the chicken the night before, or on some day that’s pleasantly cool. It is very filling, so you can serve it as your main dish. Or spread it on a piece of you favorite bread to create a very different chicken salad sandwich.

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Mango & Coconut Chicken

From Simply Summer

Ingredients:

• 4 cups torn or shredded cooked chicken (about 3 medium chicken breasts)
• 1/2 cup shredded sweetened coconut
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons Major Grey mango chutney*
• 1/2 cup plain yogurt (I used sour cream)
• 1/2 cup coarsely chopped Italian parsley
• 1/2 teaspoon sea salt
• Pepper, black, to taste

Directions:

1) Place the chicken pieces in a medium bowl. Add the shredded coconut, lemon juice, mustard, chutney, and yogurt and toss until well combined. Add the parsley and toss to combine.

2) Stir in the salt and pepper. Taste and adjust seasonings, if necessary. Serve immediately or refrigerate until needed.

Serves 4

*Angela’s Tip: Major Grey is no a brand of chutney, it is a style of chutney. Look for it under various brand names in your supermarket in the condiments or ethnic section

This recipe is for that special occasion when only white rice will do. Like when your sister makes the best chicken curry you’ve ever tasted.

The original recipe declared that it would serve 4. It served all seven of us with leftovers. But then, we’re not much of rice or pasta eaters. We go heavy on the sauce. However, this rice is so good it can be eaten all by itself. Which my sister and I did.

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:: Thai Coconut Rice ::

Ingredients:

2 cups medium-grain rice

2 cups regular coconut milk

1 3/4 cups water

1/2 teaspoon kosher or sea salt

1 tablespoon coconut oil

2 teaspoons maple syrup, sucanat, brown sugar, or sweetener of choice

1/2 teaspoon coconut flavoring, optional

1-2 tablespoons toasted coconut, optional

Directions:

1) In a large, deep-sided pot, melt the coconut oil over medium heat. Add the rice and cook, stirring occasionally, for about 2 minutes.

2) Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.

3) When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

4) Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with roasted coconut if desired.

Serves 4-6

P.S. Recipes from the Party coming up next!