Curried Egg Salad

This is great in a sandwich or on it's own as a side dish.

1/3 c. mayonnaise
1 tbsp. fresh lime juice
1 1/2 tsp. curry powder
1 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. cayenne pepper
6 hard-boiled eggs, chopped
1 c. diced apple
1/3 c. minced onion
1/4 c. chopped fresh cilantro

Whisk together mayo, lime juice, curry powder, mustard, salt & cayenne in a bowl until combined. Add eggs, apple, onion and cilantro and stir to combine. Serve immediately, or chill and serve.

Enjoy,
Myrna

Thai Chicken Curry

Curry....mmmmmm. Can't say much more than that.

3 tbsp. olive oil
3 tbsp. red cury paste
1 lb. chicken (boneless, cut into thin strips)
1 c. coconut milk
2 chicken bouillon cubes
3 tbsp. fish sauce
1 tbsp. sugar
1/3 c. bamboo shoots
1 eggplant, diced
1/4 c. green beans halved
1 c. water
1/4 c. basil or mint leaves, chopped
6 red chiles, seeds and stems removed - halved (use less for a milder dish)

In a large skillet, heat the oil for 1 min. over moderate heat. Add red curry paste, lower heat and simmer for 3 mins.

Add chicken, mix well, increase heat and stir fry for 3 mins. Add coconut milk, bouillon cubes, fish sauce, sugar, bamboo shoots, eggplant and green beans. Mix well. Add the water and bring to boil. Reduce heat to medium and cook, covered for 10 mins.

Add the basil or mint and the chiles and simmer uncovered for 3 mins.

Serve with rice.

Enjoy,
Myrna

Country Captain Chicken

This one is delicious, and a bit out of the ordinary for a chicken dish.

2 (2 1/2 lb) fryer chickens (or the same amount in breasts and thighs)
1/4 c. all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. cubed green bell pepper
1/2 c. cubed red bell pepper
1 clove garlic
1 tbsp. curry powder
1 can whole peeled tomatoes (undrained) (I like to half this and add the other half as ketchup)
1/2 c. dark seedless raisins

Cut chickens in half along breast bone and back bone. Cut each half into two pieces, cutting between the breast and leg (totalling about 8 pieces of chicken). Wash chicken pieces under cold running water and pat dry with paper towels, dry thoroughly. Put flour, salt and pepper into large plastic bag. Twist closed and shake to combine the seasonings. Add one or two chicken pieces, twist top closed and shake until chicken is thoroughly covered. Remove chicken from bag, shake off excess flour. Set aside. Repeat process until all the chicken pieces are coated. Put butter and oil in a large pot or Dutch oven and heat over moderately high heat. When oil is hot, add chicken a few pieces at a time, and cook for several minutes, turning to brown well on all sides. Remove browned chicken to platter, repeat process until all chicken is cooked.

To the pot drippings, add onion, peppers, garlic and curry powder. Saute vegetables, stirring constantly until onion is soft. Crush tomoatoes with a fork, add to the pot (if using ketchup, add this now too), add raisins. Stir. Bring to boil. Return chicken to sauce; simmer, covered for 50 - 60 mins. or until chicken is just tender.

Arrange chicken on a platter, spoon some sauce over top, serve with rice.

Serves 8

Enjoy,
Myrna

Pork Curry

I love all kinds of curry and for once, one without any coconut milk.

2 lbs. boneless pork, cut into 1" cubes
2 large onions, finely chopped
1 c. mango chutney
salt to taste
1 tsp. ground turmeric
3 tsp. fish sauce
grated rind of one lemon
6 cloves garlic, peeled, minced
1 2" pice of ginger, peeled & minced
2 tsp. cayenne
1/4 c. peanut oil or corn oil
1 c. water

In a large bowl, in 2 tbsp of oil, combine the pork with onions, chutney, salt, turmeric, fish sauce, lemon rind, garlic, ginger and cayenne. Marinate, covered for 1 hour at room temp.

In a skillet, heat the rest of the oil, pour in the pork with the marinade, stir fry for 7 mins. over medium heat.

Sprinkle with water from time to time to keep curry from getting too thick. Add the rest of the water, lower heat & cook, covered for 20 mins.

Serves 4

Enjoy,
Myrna

Chicken Curry (Vietnamese)

I love this one with Namm bread.

1 tsp. cayenne
1 tsp. ground cumin
1 tsp. corriander
1/4 tsp. ground cardomon
1/4 tsp. cloves
1 tsp. freshly ground black pepper
1 tsp. sugar
1/4 tsp. salt
3 lb of chicken - skinned, boned & coarsely chopped
2 c. sweet potatoes (not yams), peeled, diced
6 cloves garlic, peeled and chopped
1 large onion, finely chopped
4 bay leaves
grated rind of one lemon
2 c. coconut milk
1 c. carrots, cut into 1" long pieces
1 c. milk

Combine all the dry spices, sugar & salt and toss with chicken. Marinate for 1 hour at room temp.

In a large pan, heat oil for 1 min. over med. heat, add sweet potato & fry for 10 minutes. Remove the sweet potatoes, set aside.

Using the same pan, heat oil, fry garlic & onions for 3 mins. over low heat. Add the bay leaves and lemon rind. Stir and cook for 1 min.

Add chicken with marinade, mix well and cook over high heat for 2 mins., stirring occasionally. Add the coconut milk, mix well & cook covered for 10 mins. Add the carrots & milk, cook for 10 mins. Serve with Namm bread and rice.

Enjoy,
Myrna