A dish to serve in the summer as you can put the casserole in the oven and go sit out
on the deck. I like the fresh taste of the tomatoes and the spicy sauce over the chicken.
While you are eating, put some Pineapple sauce on medium
heat to simmer and when dinner is over, you can enjoy a warm pineapple- rum sauce
over ice cream. We let the sauce cool slightly, it is a bit too hot for the ice
cream to handle right out of the saucepan.
Rice
2
cups rice
4 cups water
(Place in a rice cooker or follow package directions)
Chicken Curry
2
chicken thighs
2 chicken breasts, cut in half
2 chicken legs
2 chicken wings
(Remove the chicken skin with a kitchen shears or sharp knife. If you use a
whole chicken, freeze the back and use it to make chicken stock.)
1 tablespoon canola oil
2 medium onions, chopped
6 green onions, chopped
4 garlic cloves, minced
2 tablespoons mild curry powder (or as hot as you like it)
2 (14 1/2-ounce) cans Mexican stewed tomatoes, undrained
1 teaspoon chicken base
1 cup water
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground Tellicherry peppercorns
Dash cayenne
Freshly chopped parsley for garnish
1 tablespoon cornstarch
2 tablespoons water
1. Preheat the oven to 350 degrees.
2.
In a 5-quart sauté pan, heat the oil over medium heat.
Fry the chicken for about 5 minutes a side or longer.
The chicken should just be lightly browned.
3.
In the meantime, chop the onions and set out a
13 x 9 x 2-inch glass baking dish.
4.
Place the browned chicken in the baking dish.
5.
Sauté the onions, green onions and garlic for 5 minutes.
Add
the curry powder, stewed tomatoes
chicken
base, water, garlic salt, pepper and cayenne.
6.
Pour the tomato sauce over the chicken. It will almost fill
the entire pan, so level it off a bit so you press some of the
sauce between the chicken. Place uncovered in the oven
and bake for 1 hour.
7.
Set the baking dish on the stovetop. Mix the cornstarch and
water together, stir in some of the hot tomato sauce and then
quickly stir the thickening sauce back into the chicken and
sauce. The sauce will thicken nicely without any additional
heat if you do this right after taking the dish out of the oven.
Serve over rice and sprinkle with chopped parsley.
Hint: If you prefer a richer sauce, you can heat the sauce
in a saucepan and reduce it for about 5 minutes
over medium heat.
Serves 4-5
© www.SeasonedwithLove.com - A copyright recipe
We would love to have you print this recipe
for your own use.
Pineapple
Sauce with
Vanilla Ice Cream
Make
this dish with fresh pineapple for the best results. I have
never tried
it with canned pineapple and I think the
fresh pineapple
is superior.
Ice Cream
Vanilla Ice Cream
Pineapple-Rum Sauce
1 fresh pineapple, cored and cut into about 1-inch pieces
(To do this, slice off the peel, then cut the pineapple
off the core in about four slices. Cut those slices in half
lengthwise, and then slice into bite-size pieces.)
1/2 cup apple juice
1/2 cup dark muscovado sugar
1/3 cup granulated sugar
1 teaspoon butter
1/2 teaspoon vanilla extract
Dash
ground cinnamon
Few drops rum flavoring
1 tablespoon cornstarch
2 tablespoons water
Sweetened flaked coconut
1. In a 3-quart saucepan, cook the apple juice and muscovado
sugar over medium heat for about 5 minutes. Stir in
the granulated sugar, butter, vanilla and cinnamon.
2.
Add the pineapple and continue to simmer (and stir now
and then) for 15-20 minutes or until the pineapple and
sauce are all at the same level in the saucepan. The
sauce will have reduced a bit, but to make it shiny and
thicken it a bit more, we like to add a bit of cornstarch.
3.
Mix the cornstarch and water in a small bowl. Add some
of the warm sauce, then pour the cornstarch mixture
back into the saucepan, stirring quickly. Cook about
1 minute, then pour the sauce into a serving bowl.
4.
When the sauce has cooled a bit, it will thicken even
more.
5.
Serve scoops of vanilla ice cream with a large spoonful
of pineapple sauce. Drizzle even more sauce over the ice
cream and serve immediately. A sprinkle of coconut is
optional and you could also toast the coconut if you
wished. If you wanted to get really creative,
you could serve the dish in coconut shell halves.
Makes 4-5 servings
© www.SeasonedwithLove.com - A copyright recipe
We would love to have you print this recipe
for your own use.
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