=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 06-05-23 (38 19) Number: 394 From: MORGANA #1 @13609*3 Refer#: NONE To: ALL Recvd: YES Subj: Chicken Curry Conf: (37) Home Cooki --------------------------------------------------------------------------- 0R: net33: @18251 (via @13602) [03:21 06/07/93] For those of you who happen to enjoy a good curry (as I do!), here are a couple of recipes that think very highly of. If you do not have access to a good hot curry powder, this recipe can be 'heated up' with the addition of cumin seed and/or ground dry chilies. I will post a couple of recipes for making one's own curry powder mix in the near future. HINT: if using cumin seed, toast in a skillet over med heat until fragrant. This really brings out the flavour. ************************* ***** Chicken Curry ***** ************************* Categories: Chicken Indian Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 45mn Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Roasting chickens aprox 4 lb ea. 2 cups water 1/2 cup butter or marg 2 clove garlic - minced 2 cups onions - chopped 2 cups apples - peeled and chopped 1 cup celery - chopped 1/2 cup green pepper - seeded, chopped 1 lg tomatoes - peeled, seeded and chopped 1/2 cup flour 2 tbsp curry powder 2 tsp worcestershire sauce 1 tsp ground ginger 1 tsp salt 1/2 cup raisin or currants 1/4 cup desiccated coconut DIRECTIONS ------------------------------------------------------------ In a large roasting pan, or baking dish, arragne chicken pieces; add water, cover and bake in 350 degrees for 1 hour or until chicken is tender. Cool in cooking liquid, then remove chicken pieces with slotted spoon, reseving cooking liquid; remove skin and bone and cut into bite sized pieces. Strain chicken broth and add water if necessary to make 4 cups. In a large skillet over medium heat, heat butter and oil with garlic. When hot, add onions, apples, celery, green pepper, curry powder and tomatoes. Cook until soft, stirring frequently. Add flour, sugar, Worcestershire, ginger, salt and pepper to taste; cook for 3 minutes, stirring well. Add reserved chicken broth, raisins and coconut. Stirring constantly, bring to a boil; reduce heat and simmer for 15 to 20 minutes. Add cooked chicken and simmer 15 - 20 minutes longer. Serve with rice and an assortment of condiments - chutney, chopped peanuts, golden raisins, chopped cucumber, toasted coconut, chopped red and green sweet pepper... Also good with cucumber riata. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cucumber Riata ***** ************************** Categories: Salads Indian Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: 4 hrs Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 med cucumber or 1/2 lg. english cucumber 2 tbsp onion - finely chopped 1 tbsp salt 1 tomato - chopped 3 cups plain yogurt 1 tbsp ground cumin DIRECTIONS ------------------------------------------------------------ Peel cucumber and cut in half lengthwise. Scoop out seeds. Cut each in half again lengthwise and slice each strip into 1/2 inch pieces. In a small bowl, combine cucumber onion and salt; mix well. Let stand at room temperature about 5 minutes, then squeeze cucumber pieces gently between fingers to remove excess liquid. Place cucumber in deep bowl; add tomato and toss gently. Combine yogurt and cumin; add to cucumber mixture, stirring to blend. Refrigerate for 4 - 6 hours before serving. Taste and adjust seasoning. *** Recipe Via Compu-Chef (tm) *** /\/\ / /organa, Lady of Avalon