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Curried Chicken

 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. 




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 


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



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





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 



     Makes 4-5 servings 




Delicious Samosas


Impressive Vegetarian Samosas, March 3, 2006

Frozen samosas turn crispy when baked at 450 degrees for only 10-12 minutes. From freezer to delicious snack takes less than 15 minutes. Artiko seems to specialize in foods that are easy to cook, taste like gourmet treats and allow you more time to enjoy life without having to wash any dishes. Samosas are perfect with a mango chutney.


Shell: Wheat flour, corn oil, water, salt.
Filling: Potatoes, green peas, corn oil, salt, chili powder, ginger and spices.

The Tiramisu is also divine! If you want to take a few days off cooking, but have become frustrated with regular grocery store frozen foods, then this company will truly impress you. I'm looking forward to trying Artiko everything. Every item from this company has a level of perfection yet unknown to most frozen food companies.

This bag of 30 samosas will provide snacks for three to five people or you can heat 5-10 at a time for yourself as a vegetarian lunch or dinner.

~The Rebecca Review


Lagaan: Once Upon A Time In India


Click here for a printable version

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