January 12: National Curried Chicken Day

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Title: Curried Chicken Naan "Taco"
Categories: Poultry, Nuts, Vegetables, Citrus, Curry
Yield: 4 Servings

2 c Bite-size cooked chicken
1 c Canned chickpeas; drained
1/2 c Diced red bell pepper
1 Green onion; thin sliced
2 tb Raisins
1/2 c Coconut milk; full-fat, well
- stirred
2 tb Orange juice
1 ts Brown sugar
1 ts Curry powder
1/2 c Salted cashews; coarse
- chopped
4 Naan bread
2 c Baby spinach
1 c English cucumber; julienned

Toss chicken, chickpeas, red pepper, green onion and
raisins in a medium bowl until combined. Stir coconut milk
with orange juice, sugar and curry powder until sugar
dissolves. Stir into chicken mixture. Cover and chill for
one hour or up to a day.

When ready to serve, stir cashews into chicken mixture.
Warm naan in toaster oven or in dry skillet set over
medium-low heat.

Turn naan breads upside down; divide filling lengthwise
down centre. Fold over and stuff with spinach and
cucumber. Serve with extra raisins and cashews as well as
toasted unsweetened coconut and coarsely chopped
coriander, if desired.

Servings 4; Units US

Recipe from: http://www.food.com

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Title: Bhut Jolokia Chicken & Mushroom Curry
Categories: Poultry, Mushrooms, Curry, Chilies, Vegetables
Yield: 6 Servings

1 Dried bhut jolokia chile
Several spoonfuls of ghee
3 lg Onions; coarse chopped
4 cl Garlic
1 (1") piece of ginger; peeled
- coarse chopped
1 ts Turmeric
2 ts Cumin
1 ts Coriander
2 ts Garam masala
1 ts Paprika
1/2 ts Salt
1 tb Lemon juice
1 tb Tomato paste
2 c Stock or water
2 lb Chicken; in small pieces
2 lb Small white mushrooms
2 c Long-grain white rice;
- prepared while sauce is
- cooking

Recipe courtesy: Elizabeth Quinn

Pour about 1/4 cup of boiling water over the chile in a
small bowl. cover and let sit for at least a half hour,
until the chile is rehydrated. Remove stem from chile and
cut into several large pieces. Reserve water from soaking.

Heat 2 spoonfuls of ghee in a large skillet. Add onions,
garlic, ginger, the chile and the water from soaking the
chile. Simmer 10 minutes, uncovered, over medium heat
until vegetables are soft. Cool slightly and then puree in
blender or food processor.

Heat another spoonful of ghee to skillet and add turmeric,
cumin, coriander, garam masala, paprika, lemon juice and
tomato paste. Simmer, stirring, for about 10 minutes on
low heat. Add stock or water and stir until smooth and
thick.

Add the pureed vegetables to the sauce and simmer for
about 10 minutes.

Meanwhile, in a separate skillet saute whole mushrooms in
ghee until soft and browned, remove from pan, and then add
chicken and saute until cooked through. Add mushrooms and
chicken to the sauce.

Serve sauce over rice.

Yield: 6 servings.

RECIPE FROM: http://www.africanchop.com

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