Chicken Curry, a taste of India at home

Chicken_Curry
Nothing says exotic like curry and one of the simplest curry dishes to make is chicken curry. The dish is traditionally Indian and is like bringing a little taste of the sub-Continent home.

The curry can be spiced according to your own taste – fiery hot or just mild enough to leave you wanting more.

Chicken curry is best served with either Jasmine or Basmati Rice or Nan, or both.

Gather together 2 cups of Basmati or Jasmine rice, 3 tablespoons of olive oil, 1 medium onion chopped, 1 clove of garlic minced, 3 tablespoons of curry powder, 1 teaspoon of paprika, 1 bay leaf, ½ teaspoon of grated ginger root, 1 tablespoon tomato paste, 2 skinless chicken breast halves cut into bite sized strips, 1 cup plain yogurt, ¾ cup coconut milk, ½ teaspoon cayenne pepper, 1 teaspoon lemon juice, and salt to taste.

In a saucepan, heat olive oil over a medium flame and sauté onion until lightly browned. Add the garlic, curry powder, paprika, bay leaf, ginger root, and salt. Stir. Add chicken, tomato paste, coconut milk, cayenne pepper, lemon juice, and yogurt. Bring to boil, turn down heat, and simmer for 25 to 30 minutes. In a separate pot, cook rice according to directions on package.

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Thai shrimp, spicy exotic

thai_shrimp1
Spicy, tasty, exotic. Thai style shrimp is ideal for a quick dinner with spunk. It can be made in half an hour as shrimp is easy to prepare. Just add steamed broccoli and white basmati rice.

To prepare you need 1 cup basmati rice, 1/2 broccoli, 4 cloves of peeled garlic, 1 piece of fresh ginger, chili peppers, 1/2 teaspoon salt, 1/2 teaspoon ground turmeric, vegetable oil, 1 medium onion finely chopped, 1 stalk scallion, 1 pound medium shrimp – peeled and de-veined, 2 tomatoes, diced, 1 cup coconut milk, and 3 tablespoons chopped fresh basil leaves.

To prepare rice, place in a small pot and cook according to directions on the package. In a separate pot, bring 2 cups of water to a boil and add broccoli. Steam for five minutes. For shrimp: In a blender, mix garlic, ginger, chili, salt, and turmeric to a smooth paste.

Heat oil in a large saucepan over medium heat. Add onion and scallion and cook, stirring frequently. Add paste and stir. Add shrimp, and cook for a few minutes until they turn pink. Add the tomatoes and coconut milk. Cover, and simmer for a few minutes.

Stir in the basil in the last minute of cooking. Serve rice and top with shrimp.

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