* 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.
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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.
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Curried Carrots In Yogurt
Singapore
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
aside.
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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