Saturday, June 13, 2015
Wednesday, June 3, 2015
SOUTHERN CARIBBEAN: Curry Chicken with Chickpeas & Potato from CaribbeanPot.com VIDEO VIDEO VIDEO
Published on Jun 2, 2015
Here's a quick recipe
for curry chicken with tender chickpeas and potato, done by Caribbean cookbook
author Chris De La Rosa. we'll start off by marinating cubed pieces of chicken
breast in Caribbean green seasoning before we begin with a traditional method
of cooking curry dishes on the islands.
For this chicken curry with chickpeas (channa), you'll need...
1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet
1/4 teaspoon salt
1 tomato
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro (or shado beni)
2 cups water
1 large potato
2 slices ginger (optional)
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbea...
Connect with Chris De La Rosa
Facebook: http://www.facebook.com/pages/Caribbe...
Twitter: https://twitter.com/obzokee
Instagram: caribbeanpot
Contact: http://caribbeanpot.com/contact/
Pinterest: http://www.pinterest.com/caribbeanpot...
To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
For this chicken curry with chickpeas (channa), you'll need...
1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet
1/4 teaspoon salt
1 tomato
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro (or shado beni)
2 cups water
1 large potato
2 slices ginger (optional)
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbea...
Connect with Chris De La Rosa
Facebook: http://www.facebook.com/pages/Caribbe...
Twitter: https://twitter.com/obzokee
Instagram: caribbeanpot
Contact: http://caribbeanpot.com/contact/
Pinterest: http://www.pinterest.com/caribbeanpot...
To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
GENERIC PHOTOS OF CHICKEN CURRY WITH CHICKPEAS BELOW
SINCE THE RECIPE IS NOT ON HI SITE YET!!
AMERICAN: June Breads - Part 1 - Caraway Seed Rye Bread QUICK LINKS
LINK BELOW INSTRUCTS WITH PHOTOS
LINK ABOVE FEATURES SEVERAL OTHER RYE RECIPES AT BOTTOM OF PAGE
Tuesday, June 2, 2015
ETHNIC: Chicken Recipes - Part 1
Use skinless, boneless chicken breasts for all recipes (small - 6 oz.; large 12 oz.)
1. Basic Sauteed. Season 4 small chicken breasts w/salt & pepper. Cook in 2 TBSN vegetable oil in a large skillet over medium heat until golden, turning once. 12 minutes. Cover; cook 3 more min. (American)
2. Lemon-Thyme. Cook Basic Sauteed (no. 1) in 1 TBSN each butter and oil. When done, stir in 1 TBSN each butter & fresh lemon juice, 4 strips lemon zest ad 2 thyme sprigs; turn chicken to coat. (Greek)
3. Blue Cheese-Shallot. Make Basic Sauteed Chicken (no. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 min. Add 3/4 cup low sodium chicken broth; simmer 5 min. Stir in 1 TBSN butter. Pour the sauce over the chicken; top with blue cheese. (French)
4. Hoisin-Plum. Make Basic Sauteed Chicken (no. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup low sodium chicken broth and 1/4 cup hoisin sauce; simmer 5 min. Stir in the juice of 1 lime; pour the sauce over the chicken. (Asian)
5. Apple-Mustard. Make Basic Sauteed Chicken (no. 1); remove to a plate.Cook 1 chopped apple in the drippings, 2 minutes. Add 2/3 cup low sodium chicken broth; simmer until reduced by half. Stir in 1 TBSN grainy mustard; pour sauce over chicken. (German)
1. Basic Sauteed. Season 4 small chicken breasts w/salt & pepper. Cook in 2 TBSN vegetable oil in a large skillet over medium heat until golden, turning once. 12 minutes. Cover; cook 3 more min. (American)
2. Lemon-Thyme. Cook Basic Sauteed (no. 1) in 1 TBSN each butter and oil. When done, stir in 1 TBSN each butter & fresh lemon juice, 4 strips lemon zest ad 2 thyme sprigs; turn chicken to coat. (Greek)
3. Blue Cheese-Shallot. Make Basic Sauteed Chicken (no. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 min. Add 3/4 cup low sodium chicken broth; simmer 5 min. Stir in 1 TBSN butter. Pour the sauce over the chicken; top with blue cheese. (French)
4. Hoisin-Plum. Make Basic Sauteed Chicken (no. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup low sodium chicken broth and 1/4 cup hoisin sauce; simmer 5 min. Stir in the juice of 1 lime; pour the sauce over the chicken. (Asian)
5. Apple-Mustard. Make Basic Sauteed Chicken (no. 1); remove to a plate.Cook 1 chopped apple in the drippings, 2 minutes. Add 2/3 cup low sodium chicken broth; simmer until reduced by half. Stir in 1 TBSN grainy mustard; pour sauce over chicken. (German)