Curry Delight!!

This recipe was inspired by a fusion of Indian style and Thai style spice blends and curries.  I must say, it turned out great!

Finished pot of Curry!

The stuff in the zip locked bag on the right are chili peppers

Here is the formula:

1-1.5 lbs of chicken breasts, sliced
1/2 teaspoon of Madras curry and 2-3 tablespoons of Madras curry
1/2 teaspoon of garam marsala
1/2 teaspoon coriander powder
4-5 whole cloves, broken into bits
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced
3 pegs garlic, chopped
2 large tomatoes, chopped
2 tablespoons cooking oil
2 tablespoons  of mango chutney
4 tablespoons of Satay peanut sauce
2 hot chili peppers, crushed, if you want it spicy!
1 inch of ginger, thinly sliced and quartered
3 potatoes, diced
1/2 -1 cup of water.

Method:

Thinly slice the chicken breasts and rinse them in a solution of vinegar and water. Then, add the 1/2 teaspoon of Madras curry, 1/2 teaspoon of garam marsala, 1/2 teaspoon of coriander powder, the broken cloves, black pepper and salt. Mix  together.  Then, add the chopped onions and garlic. Set aside for 10-15 minutes. Add the cooking oil to a large skillet.  When the oil is hot, add the curry and stir in until fragrant.  Be mindful not to burn the curry, or the food will taste like burned curry.  Then, lowering the flame to medium, chop the tomatoes and add them to the skillet.  Leave for 2 minutes. Then add the chicken, combined with the onion and garlic.  Add the potatoes. Cover with 1/2 -1 cup of water. Cook for 15-20 minutes over medium flame.  Then, add the mango chutney along with the Satay peanut sauce. Cook for another 3 minutes.  Serve over rice.

Enjoy!

Foodhedonist’s Jerk Shrimp Pasta

Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on Amazon.com! It will feature this amazing Jerk Shrimp Pasta recipe, along with other popular & delectable delights! 

*Licks fingers*

Remember the Jerk Chicken Pasta? Well, jerked shrimp is just as delicious and makes for good “nyammings,” which is Jamaican patois for “eating.” It is also very simple, ideal for dinner after a long day at work.

Cooking time: Approx. 20 minutes.

Made from Scratch Thai-Syle Curried Chicken

Don't want to mess with preservatives and fillers from prepared Thai sauces? Here is a way to avoid that!

Ingredients:

2 lbs chicken breast

3 cloves of garlic, minced

1 stalk scallion, chopped

1 medium onion, chopped

1 tsp grated ginger

1 large tomato, chopped

1 yellow sweet (Holland) pepper, sliced

1 small napa cabbage, chopped

1 tbsp of curry powder 

1 tsp of tumeric

2 cups coconut milk

1 tsp oyster sauce

½ tsp corn starch

1 tbsp pepper jelly or mango chutney

1 small chile pepper, crushed

2 tbsp coconut oil

1/2 cup water

Salt and black pepper to taste

Directions:

Cut the chicken into thin 1-inch slices. Season with salt and pepper. Chop the scallion, garlic, ginger and onions and combine the same with the sliced chicken. Set aside. Heat the coconut oil until hot. Lower the flame. Add the turmeric, curry and crushed chile pepper. Stir together until fragrant. Take care not to burn the mixture, or else the meal will taste burnt. Add the chicken, along with the combined ingredients and stir into the curry mixture for 2 minutes. Add the water. Cook for another 2-3 minutes. Add the coconut milk, oyster sauce, pepper jelly/mango chutney. Cook for another 10-15 minutes. Then, add the sliced Holland peppers, chopped tomato and the Napa cabbage. Turn heat down to low and simmer for 3 minutes. Mix the cornstarch with some hot water to thicken the sauce. Serve with steamed rice.

Enjoy!

Hearty Lentil Soup

There’s nothing like a bowl of some good, hearty soup when it’s cold out. I love soup, and after red peas soup, lentil soup is my favourite.

Ingredients: 

2 tablespoons olive oil

3 medium sized tomatoes, chopped

4 carrots, chopped

2 quarts chicken or vegetable broth

3 stalks celery, chopped

3 pegs of garlic

1 teaspoon ground cloves

3 sprigs thyme

1 stalk scallion, chopped

1 medium onion, chopped

4 stalks parsley, chopped
1 small dried chile pepper

1 tsp grated ginger

1 tsp salt

1/4 teaspoon black pepper

1/2 teaspoon ground coriander 

1/2 teaspoon ground cumin 

1/2 teaspoon grains of paradise (ground)

Directions:

Saute the salt, onion, ginger, scallion, garlic, parsley, thyme, pepper, carrots and celery in hot olive oil. Next, add the broth, tomatoes, lentils and seasonings. Bring to a boil.

Reduce the heat and cover, cooking for about 40 minutes. You may blend for a puree – like consistency. I did not blend mine.

Jerked Turkey!

Happy belated Thanksgiving! I hope it was a good one. 

I know this one is late, but save it to your scrap books for next year. This is an amazing way to prepare a non-traditional Thanksgiving turkey. It's definitely a lot tastier! Thanks to Ms. Eartha Brown for this finger-licking recipe.

Jerked Turkey Recipe

• 1/2 liter (2 cups) of Soy sauce
•  1 hand full of allspice grains or  4 tablespoons of freshly ground allspice
• 1 bunch of scallions or green onions
• 1 head of garlic
• 12 Scotch Bonnet or Habanero peppers. De-seed them, preferably using gloves.
• 2 oz of vinegar - cane or white vinegar
• 1 bunch of fresh thyme
• 4 tablespoons each: Easy Spice Meat Seasoning and Easy Spice Chicken Seasoning, OR:
• 1 tablespoon of paprika
• 1 tablespoon freshly ground nutmeg
• 1 tablespoon freshly ground cinnamon
• 1 tablespoon freshly ground black pepper
• 1 tablespoon white pepper
• 2 tablespoons of brown sugar
• 2 oz dark rum (optional) 
• One stick of butter
• One 12lb turkey

Combine all ingredients in a blender or food processor and blend until smooth. Wash the turkey and rub it with lime halves. Reserve some sauce for basting and dipping. Marinate for as little as 20 minutes or as much as 24 hours.

Heat the oven to 475 degrees. Transfer turkey to a roasting pan. Brush turkey all over with butter, reserving some for basting. Pour 2 cups water into roasting pan and roast turkey, brushing once with more with the butter, for 30 minutes. Reduce heat to 350˚ and continue roasting, brushing occasionally with butter. Do this until the meat thermometer reads 150˚ - approximately after 2 hours of baking. Remove turkey from oven and baste completely with reserved sauce. Return the turkey to the oven and continue to cook until internal temperature reaches 165° - approximately 25 minutes more.