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Friday, February 6, 2009

Kens curried oven chicken and mixed vegetable curry

Kens top secret chicken recipe

1/4 cup flour (gluten free all purpose works good)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. chilipowder
1/2 tsp. cumin
1/2 tsp cayenne
1/2 tsp. garlic salt
1/2 tsp. onion powder

preheat oven to 375° F
wash whole chicken and cut into pieces
put all spices and flour in a bag or container and drop in pieces of chicken and coat one by one.
arrange in a large cast iron fry pan skin down
bake for 20 minutes
turn chicken skin up
bake for another 25 minutes
-when done chicken should be 165°F in the thick part of the breast (use an instant read thermometer)

Mixed vegetable Curry
adapted from the cookbook Simply Indian (Tahera Rawji and Hamida Suleman)
1 large sweet potato
1 medium onion
3 medium carrots
1 medium cauliflower
6 Tbsp. macadamia nut oil
4 fenugreek seeds
1/4 black mustard seeds
2 medium tomatoes
1/2 tsp. garlic crushed
1/2 tsp. ginger crushed
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. tumeric
1/2 tsp. cumin
1 tsp. dried mango powder
pepper to taste at serving
cilantro chopped for garnish

1.peel potatoes, and cut into 1 inch pieces and also cut carrots and onions into 1 inch pieces and chop tomatoes
2. wash and cut up cauliflower into 1 inch pieces
3. to speed up process partially cook potatoes and carrots in microwave or boil on stove before adding to pan
4. Heat oil to medium high and add fenugreek seeds and mustard seeds. Cook until they start to pop
5. Add onions, chopped tomatoes and other vegetables. Cook for approximately 10 minutes until vegetables are tender
6. add remainder of spices except for mango powder. also add 1 cup water.
7. cook on low heat until vegetables are completely cooked.
8. add the mango powder and garnish with cilantro
salt and pepper to taste at table

serve with brown rice

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