marsha-tbay
Well-known member
This was our dinner today…..I served both with Seeds of Change Moroccan Lentil Pilaf….I put dried apricots, raisins and blanched almonds in the rice as (as suggested on the box)….a very nice dinner! Definitely a will make these again.
Since the Chicken Curry dish suggests your own ideas, I added snow peas, since I had them.
CHICKEN CURRY WITH APPLES
Categories: Main dish, Poultry
Yield: 4 servings
1 lb Chicken breast, boned
-cut into bite-sized cubes
1 Green pepper; seeded
-cut into bite-sized strips
2 Apples; peeled (if you want)
-and diced (See NOTE)
3 Celery stalks; -=OR=-
8 oz -Water chestnuts)
1 c Plain yogurt
1 tb Curry powder (mild)
1/4 tb Cumin
1 tb Ground cloves
Oil, for stir-frying.
*NOTE* (sprinkle the apples with a 2 Tbsp of lemon juice...it will keep
them from discoloring)
Heat the oil in the wok/skillet and add the chicken. Stir-fry until
cooked
(about 3-5 minutes, it may be easier if you do it in halves). Add in green
pepper and celery, stir-fry for another few minutes. Add apples and heat
until they are warm. Stir in the yogurt and the spices. Heat until
everything is hot, serve over rice with more apples, bananas, rasins,
peanuts, grapes, chutney, sesame seeds or whatever else strikes your
fancy.
This is a fairly mild, sweet curry.
Shared by Doug/DougnDinksDelights
* Exported from MasterCook *
Aubergine Bhaji
Recipe By
avid Scott
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
3 tablespoons vegetable oil4 cloves garlic -- crushed
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 green chillies -- finely chopped (1-2)
1 piece ginger root -- (1 inch) grated
1 pound aubergines (eggplant)-- cut, into 3/4 inch cubes,(salted,
pressed for 30 minutes, rinsed and drained
1 teaspoon garam masala -- or to taste
Heat the oil in a heavy saucepan or casserole until golden. Stir in the
turmeric and cumin seeds and mix well, then add the chilli, ginger and
aubergine and stir. Cover and cook over a very low heat for 20 minutes.
Remove the lid from the pan and cook uncovered until most of the moisture
has evaporated and the aubergine is tender. Sprinkle over the garam masala
and heat through, then serve.
Note - slicing and salting aubergines before use draws off their slightly
bitter juices and it also reduces the amount of oil they absorb.
shared by Carolyn Veg_Rcps
Source:
"Simply Vegan, ISBN 0-7225-2719-5"
Copyright:
"Thorsons (late 1980's I think), 1986"
Since the Chicken Curry dish suggests your own ideas, I added snow peas, since I had them.
CHICKEN CURRY WITH APPLES
Categories: Main dish, Poultry
Yield: 4 servings
1 lb Chicken breast, boned
-cut into bite-sized cubes
1 Green pepper; seeded
-cut into bite-sized strips
2 Apples; peeled (if you want)
-and diced (See NOTE)
3 Celery stalks; -=OR=-
8 oz -Water chestnuts)
1 c Plain yogurt
1 tb Curry powder (mild)
1/4 tb Cumin
1 tb Ground cloves
Oil, for stir-frying.
*NOTE* (sprinkle the apples with a 2 Tbsp of lemon juice...it will keep
them from discoloring)
Heat the oil in the wok/skillet and add the chicken. Stir-fry until
cooked
(about 3-5 minutes, it may be easier if you do it in halves). Add in green
pepper and celery, stir-fry for another few minutes. Add apples and heat
until they are warm. Stir in the yogurt and the spices. Heat until
everything is hot, serve over rice with more apples, bananas, rasins,
peanuts, grapes, chutney, sesame seeds or whatever else strikes your
fancy.
This is a fairly mild, sweet curry.
Shared by Doug/DougnDinksDelights
* Exported from MasterCook *
Aubergine Bhaji
Recipe By
avid ScottServing Size : 0 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
3 tablespoons vegetable oil4 cloves garlic -- crushed
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 green chillies -- finely chopped (1-2)
1 piece ginger root -- (1 inch) grated
1 pound aubergines (eggplant)-- cut, into 3/4 inch cubes,(salted,
pressed for 30 minutes, rinsed and drained
1 teaspoon garam masala -- or to taste
Heat the oil in a heavy saucepan or casserole until golden. Stir in the
turmeric and cumin seeds and mix well, then add the chilli, ginger and
aubergine and stir. Cover and cook over a very low heat for 20 minutes.
Remove the lid from the pan and cook uncovered until most of the moisture
has evaporated and the aubergine is tender. Sprinkle over the garam masala
and heat through, then serve.
Note - slicing and salting aubergines before use draws off their slightly
bitter juices and it also reduces the amount of oil they absorb.
shared by Carolyn Veg_Rcps
Source:
"Simply Vegan, ISBN 0-7225-2719-5"
Copyright:
"Thorsons (late 1980's I think), 1986"