Coconut Chicken Curry
Ingredients:
1 Broiler or fryer Chicken with skin, approx. 450g.
2 t Salt
1 lg Onion, chopped finely
3 Cloves garlic, chopped
3 T Oil
1 T Coriander
Pinch of chopped ginger
1 t Ground lemon grass
2 c Coconut milk
1 Salam leaf
Directions:
Cut chicken into serving portions and rub with salt.
Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.
Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.
Categories: Indonesian Tags: chicken, coconut milk, crockpot, curry, poultry
Sweet Pea And Mint Soup With Diced Mango
Ingredients:
4 cups fresh or frozen peas
2/3 cup fresh mint leaves, packed
4 cups chilled chicken broth
1 teaspoon lime juice
salt to taste
freshly-ground white pepper to taste
1 large ripe mango, peeled, diced
Creme fraiche or sour cream for garnish
Directions:
Heat large pot of water to boil; add peas, cook about 4 minutes. Remove from heat; add mint for 30 seconds. Drain.
Place about 1 1/2 cups of the chicken broth in blender. Add half of the peas and mint; puree until smooth. Strain using fine mesh sieve, pushing puree through with spoon, into large bowl. Repeat.
Stir in remaining chicken broth and lime juice. Season with salt and pepper. Chill in refrigerator 2 hours.
Pour soup into serving bowls; garnish with diced mango and creme fraiche.
Makes 4 servings.
Calories 185, Fat 1.8 g, Carbs 31 g, Sodium 595 mg, Fiber 9 g.
by AJ
