Connect with us

Meal

Chicken Breast Red Curry with Basmati Rice

Published

on

Chicken Breast Red Curry with Basmati Rice

Chicken Breast

Ingredients

  • 1 cup Basmati rice
  • 1 ½ cup water
  • 1 tbsp. butter
  • 1 tsp. salt
  • 12 oz. World Foods Red Curry Sauce
  • 12 oz. boneless skinless chicken breast, medium diced
  • ½ cup yellow onion, medium diced
  • 1 yellow bell pepper, large diced
  • 1 cup small cauliflower florets
  • ½ cup green peas
  • 1 tbsp cilantro, chopped
  • 2 oz. canola oil
  • 2 tsp. salt
  • 2 tsp. black pepper

Preparation

1. In a small sauce pot, bring water, butter and salt to a boil.

2. Add Basmati rice to boiling water, stirring rice to prevent clumping, then cover, reduce to very low heat and cook

for 15 minutes; turn off flame and allow to rest for 5 minutes covered.

3. In a large saute pan, heat oil over medium high heat until oil begins to smoke add diced chicken breast.

4. Sear chicken breast until browned on all sides, then add onion and diced yellow pepper and continue to cook for another 2-3 minutes.

5. Season chicken and vegetables with salt and pepper, add sauce, peas and cauliflower and bring to a simmer.

6. Simmer for 2-3 minutes until cauliflower is tender, then uncover rice and serve with curry.

 

Source:   www.nuggetmarket.com

Continue Reading
Advertisement
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Meal

Spice Crusted Sweet Potato Wedges (Tested)

Published

on

By

Ingredients

3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder

Directions

Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

Continue Reading

Meal

Lamb Souvlaki

Published

on

By

Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source : cookdiary.net

Continue Reading

Meal

Spicy Falafels

Published

on

By

INGREDIENTS:

  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten

KITCHEN GADGETS:

Large pan, large mixing bowl, fork/potato masher

METHOD:

  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
Continue Reading

Most Popular