Cuisinart SG-10 manual Chicken Curry, ½ cup frozen peas

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Chicken Curry

This mildly spicy dish is best served with basmati rice.

Makes 3 to 4 servings

3 garlic cloves

1 to 2 inch piece of ginger, peeled and cut into 3 pieces

2tablespoons plus 1 teaspoon vegetable oil or ghee*, divided

2teaspoons curry powder (previous recipe)

1½ pounds boneless chicken breast, cut into ½-inch strips (cutting width-wise)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1medium onion, finely chopped

1jalapeño pepper, seeded and finely chopped

1cup chicken broth, reduced sodium

½ cup coconut milk

1medium sweet potato, about 8 ounces, peeled and cut into ½-inch dice**

½ cup frozen peas

Chop the garlic and ginger together in a Cuisinart® Mini Chopper or Food Processor. Heat a nonstick skillet over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in the chopped garlic and ginger. Cook until fragrant, about 1 minute. Stir in the curry powder and continue to cook for an additional minute or two.

Place chicken in a stainless mixing bowl and toss well with the garlic mixture. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Once chicken has marinated, place a large sauté pan over medium to medium-high heat. Season the chicken with the salt and pepper. Add another tablespoon of oil and brown the chicken on both sides, about 2 to 3 minutes per side. Brown the chicken in batches so that the pan is not overcrowded. Once chicken is browned reserve in a separate bowl.

Add remaining oil to sauté pan and add the onions and jalapeño. Stir and sauté until vegetables are soft and lightly browned, about 5 minutes. Add chicken broth to the pan, scraping up any browned bits that have been left on the bottom. Stir in the coconut milk and add the sweet potato; cover. Reduce heat to low to let the sauce simmer lightly. After about 8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is completely cooked through, about 5 to 8 minutes. Stir in the peas.

Serve in bowls with basmati rice.

*Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter at home or a jar or it can be bought in specialty food stores.

**Hold the cut sweet potato in cold water so that it will not turn brown.

Nutritional information per serving (based on 4 servings): Calories 400 (37% from fat) • carb. 19g • pro. 42g • fat 16g sat. fat 7g • chol. 100mg • sod. 420mg • calc. 63mg • fiber 4g

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Contents Sg-10 Safeguards Page Operating Instructions For Household USE only California Residents only Spiced Mixed Nuts RecipesTahini ChaiHummus Tahini VinaigrettePeanut Dipping Sauce Pad Thai NoodlesVegetable Summer Rolls Crab and Seafood Seasoning Pistachio Crusted Rack of LambServe immediately. Lemon wedges make a nice accompaniment Crab CakesFive Spice Stir Fry with Tofu, Broccoli and Eggplant Five Spice PowderRed Chile Stew Red Chili PowderCurry Powder ½ cup frozen peas Chicken CurrySpiced Pecan Pie Crust Pumpkin Pie IB-8246A