October 22

Quick Chicken Curry

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• Quick Chicken Curry [View Recipe]

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  Ingredients

  • 1 cup rice
  • 1.75 cups Punjab spinach sauce
  • 1.75 cups water
  • 1 pound chicken

  Instructions

  We begin by cooking the rice. We rinse the rice several times and cook in 1 1/2 cups of water according to the package directions.

  We take the chicken out of the fridge and rinse the tenders. Using a paper towel and some force, we try and remove the tough white tendon that runs through most of the pieces of chicken. We place the chicken on a plate and wash our hands well.

  We combine the spinach sauce and 1/4 cup of water in a large pan and bring it to a boil over medium heat. We add the chicken, lower the heat, and partially cover so the chicken simmers gently. We cook for about 10 minutes, turning the tenders occasionally and checking for firmness. We want the chicken to be cooked through and the flavors mingled.

  We serve the fish curry over the cooked basmati rice.

• Gingered Spicy Carrots [View Recipe]

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  Ingredients

  • 30 baby carrots
  • .5 cup peanuts
  • 1 teaspoon oil
  • 1 1-inch piece ginger (peeled)
  • hot pepper flakes
  • salt

  Instructions

  We begin by pre-heating the oven to 350 degrees. We want to bring the flavor alive in the peanuts that have been stored in the fridge.

  Meanwhile, we take out our food processor. Using the shredding disk, we grate our carrots. We remove the carrots to a measuring cup, we have about 1.5 cups of grated carrots. On a piece of wax paper, using our microplane, we grate the ginger. We have about a teaspoon of grated ginger.

  When the oven is pre-heated, we spread the peanuts on a parchment-lined cookie sheet and bake the peanuts for a few minutes until they are fragrant. We remove them to a dinner plate to cool.

  In a large pan, we heat the canola oil over medium heat. We add the grated ginger and a pinch of hot pepper flakes and stir for a minute. Next we add the grated carrots and cook for a few minutes, stirring often. We add salt to taste.

  When the carrots are tender, we serve topped with the peanuts and some more red pepper flakes.