Text 12677, 93 rader
Skriven 2007-03-05 23:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: CHILIES  70303
======================
 -=> Quoting Barbara Mcnay to Jim Weller <=-

 > He is of course an addict. Pay no attention to him!

 BM> Certainly sounds like it, and trying to convert me, at that. ...  But
 BM> if I take that advice for all the addicts here, there won't be anything
 BM> left to read!

[snork]

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Curry (James Mcnair for Sutter Home)
 Categories: Chicken, Curry, Chilies
      Yield: 8 Servings

    ****CURRY POWDER****
  1 1/2 ts coriander seed
  1 1/2 ts cardamon seeds
      1 ts cumin seed
  1 1/2 ts whole black peppercorns
      1 ts whole cloves
      1 TB ground turmeric
  1 1/2 ts red pepper flakes
      1    bay leaf; crumbled
      1 ts nutmeg; freshly grated
    ****CHICKEN CURRY****
      8    boned and skinned chicken
    breast halves
    salt
    freshly ground black pepper
      2 TB vegetable oil
      3 TB unsalted butter
    3/4 c  chopped shallots
  1 1/2 c  coconut milk; canned
  1 1/2 c  chicken stock
      3 TB all-purpose flour
    ****CONDIMENTS****
    shredded coconut meat; or
    dried coconut
    dry roasted peanuts or
    cashews; coarsely
    chopped
    minced green onion
    chutney
    currants or raisins

  To make the Curry Powder, in a small, heavy skillet, combine the
  coriander, cardamom, and cumin seeds, peppercorns, and cloves. Place
  over medium heat and toast, stirring or shaking the pan frequently,
  until fragrant, 3 to 5 minutes; do not allow to burn. Transfer to a
  spice grinder or heavy mortar with a pestle, add the turmeric, chile
  flakes, bay leaf, and nutmeg, and grind to a fine powder. Set aside.

  In a saute pan or heavy stew pot such as a dutch oven, melt the oil
  and 1 tablespoon of the butter over medium-high heat. Add as many of
  the chicken strips as will fit comfortably without crowding the pan
  and cook, turning frequently, until opaque all over. Using tongs or a
  slotted utensil, transfer the chicken to a plate. Cook the remaining
  chicken in the same manner.

  Add the remaining 2 tablespoons butter to the pan and melt over
  medium-low heat. Add the shallot and the reserved Curry Powder and
  saute until the shallot is soft, about 5 minutes. Sprinkle with the
  flour and saute about 3 minutes longer.

  Stir in the coconut milk and stock or broth and bring to a simmer.
  Return the chicken to the pan. Reduce the heat to low, cover, and
  simmer until the sauce thickens to the consistency of heavy (whipping)
  cream and the chicken is opaque all the way through when tested by
  cutting with a small, sharp knife at the thickest portion, about 10
  minutes. Taste and adjust the seasonings.

  Offer the condiments at the table.

  recipe by: http://www.sutterhome.com/food/mcnair/fo0037.html

  From: Greg Swindell And Carol Davis

MMMMM


Cheers

Jim, in Yellowknife




... It's not addictive! I eat it every day & I haven't had a problem yet.
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