Thursday, December 16, 2010
RECIPE OF THE DAY: WEST INDIES CURRY
FROM MEMBER SYLVIA BAUMGARTEN
WEST INDIES CURRY (serves 4-5)
3 lb. cut up chicken (or chicken breasts cut into chunks)
2 Tb. oil
2 tsp. salt
4 tsp. curry powder (or more, to taste)
1 tsp. ground ginger
2 cloves garlic, minced
1 c. raisins
2 c. orange juice
2 Tb. cornstarch
2 Tb. sugar
½ c. cashews
1 Tb. grated orange rind (about 1 orange should provide correct amount)
(Optional: segments from fresh orange)
1. Brown chicken in oil. Drain off fat.
2. Sprinkle with salt, curry, ginger, garlic, raisins.
3. Combine juice, cornstarch, sugar. Stir till free of lumps. Pour over chicken. Stir over medium flame until sauce thickens.
4. Cover and cook over low flame, stirring and turning occasionally, about 45 min. Stir cashews and rind into mixture. Cook about 5-10 min. longer.
Serve with rice (and mango chutney, if desired).
Enjoy and Happy Holidays!