West Indian Chicken ~ r

If you like curry I think you will love this recipe. Hal and I are only fond of curry.

2 servings

350 calories per serving

1 clove garlic, pressed

1 tsp ginger root, grated

1 tbsp lime juice, freshly squeezed

salt to taste

ground pepper to taste

1 chicken leg with back, skinless

1/2 onion, finely chopped

1 green peppers, cut into strips

1 potato, peeled and diced

2 tsp olive oil

1 tbsp curry powder

1/3 cup unsweetened coconut milk

1/4 cup water

1/4 tsp brown sugar

2 tsp fresh cilantro (optional)

Press the garlic, grate the ginger and put them in a bowl. Pour in the lime juice, then add salt and pepper. Separate the chicken drumstick from the thigh and put the pieces in the bowl. Rub the chicken with the marinade, then cover and let stand in the refrigerator overnight.

Prepare the vegetables: finely chop onion and cut the peppers into strips, peel the potatoes and cut into 1.5 cm cubes.

Heat the oil in a saute pan or wok over medium-high heat. Add the chicken pieces and saute thoroughly on each side until golden-brown, about 8 minutes. Take the chicken pieces out of the pan and set them aside, keeping them warm on a plate in the oven.

Lower the heat to medium, then add the onion and saute 2-3 minutes, taking care not to let it burn. Add the peppers and cook 4-5 minutes until golden brown. Mix the curry with a little bit of the coconut milk and add it to the pan. Cook 2 minutes over low heat with constant stirring.

Put the chicken back into the pan, then add the remaining coconut milk and enough water to make the mixture moist. Cook over medium heat, uncovered, for about 15 minutes.

Add the potatoes and brown sugar, cover and cook an additional 45-50 minutes until the potatoes are soft. Garnish with cilantro leaves then serve.

www.soscuisine.com

Comments

A Taste of Canada ~ Fiddleheads

I do enjoy fiddleheads. They have a green bean-y, asparagus-like, pea-ish taste and they are just fun to look at. From Chateline Magazine: HOW-TO It’s Almost Fiddlehead Season! Here’s How To Cook This Springtime Veggie Properly Fiddleheads are a Canadian delicacy, but undercooking them can lead to food poisoning by Amy Grief Updated Apr 9, 2019 Fiddlehead season is short, so when you see the adorable green curlicues at your grocery store or farmers’ market, buy them while you can. Before chowing down on these little springtime delicacies, there’s a few things you should know first since fiddleheads can cause food poisoning if they’re not cooked properly. What are fiddleheads? These tightly curled coils are ostrich fern fronds. They start appearing in late April and early May in Ontario, Quebec, Nova Scotia and New Brunswick and are usually found in forests, marshes and by rivers and streams. Taste-wise, fiddleheads, which are popular amongst food foragers, are...

Week #2 Challenge: Paper . . . and I mean ALL of your paper.

Annual Organization Challenge Week #2 How did you make out with last week's challenge? Did you find your work table? Here's this week's challenge: Your challenge this week is to S.P.A.C.E. your paper - - and I mean ALL of your paper: cardstock, patterned paper, specialty papers, and all those SCRAPS! SORT: Bring all of your paper to one area. Sort it all into piles: KEEP, SELL, DONATE, TRASH PURGE: bag up, and assign a price to paper bundles that you want to SELL at a garage sale or online, and put the bags in the garage sale box. Throw out the TRASH pile. Bag up the DONATE pile and immediately make arrangements for drop-off/pick-up or put in your vehicle. ASSIGN: separate your paper into categories that make sense to you. For example, you may want to divide it simply into cardstock and patterned paper. If you have a huge stash of paper, you may want to divide it by colour, theme, or manufacturer. **Another way to...

Journal Prompt ~ One Thing You Do Really Well

Name one thing you do really well . . . One thing I do really well is solve crossword puzzles.

In My World

Search This Blog