* Chicken Creole Style
* White Rice
* Curried Carrots in Yogurt

Chicken Creole Style

Makes 6 servings

 3 1/2 to 4-pound chicken, cut into serving pieces
 6 tablespoons peanut oil
 4 large onions, finely chopped
 2 teaspoons curry powder
 1/4 teaspoon powdered saffron
 2 very hot fresh peppers, preferably red, seeded and finely chopped
 Salt, freshly ground pepper to taste
 2 cups coconut milk

1. Heat the oil in a heavy frying pan and sauté the chicken pieces until
golden on both sides. Transfer to a heavy, covered casserole.
2. On the oil remaining in the pan sauté the onions until tender but not
browned, add the curry powder, saffron, and hot pepper and cook for 3 or 4
minutes longer. Add to the chicken.

3. Season to taste with salt and pepper, add the coconut milk, cover and
cook at a gentle simmer until the chicken is tender, about 45 minutes. Serve
with rice.


White rice

Makes 6 servings

 2 cups long-grain rice
 Juice 1 large lime
 3 cups water
 1 teaspoon salt
 1/4 cup peanut oil

1. Wash the rice thoroughly. Drain, cover with cold water, add the lime
juice and allow to stand for 2 to 3 minutes. Drain.

2. Pour the water into a heavy saucepan with tight-fitting lid, add the
salt, bring to a boil and pour the rice in. Stir, bring back to a boil,
cover, lower the heat and cook for 10 minutes.

3. Stir the oil into the rice, cover and cook on the lowest possible heat
until the rice is tender.


Curried Carrots In Yogurt

Makes 4 servings

 2 cups low-fat plain yogurt
 2 carrots, skinned and grated (about 2/3 cup)
 1 tablespoon vegetable oil
 1 tablespoon yellow mustard seeds
 2 teaspoons curry powder
 1 small onion, chopped (about 1/2 cup)
 2 jalapeno chilies, seeded and finely minced
 1 teaspoon salt

1. In a medium bowl, stir the yogurt until smooth. Add the carrot and set

2. In a wok or small skillet, heat the oil. When the oil is hot, add the
mustard seeds and stir-fry for 2 minutes until they brown lightly. Add the
curry powder, onion, chilies, and salt. Stir-fry 5 to 7 minutes, until the
onion begins to turn brown. Add this mixture to the carrots and yogurt.

3. Chill at least a half hour before serving.

Copyright 1995 Acorn Associates, Ltd

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