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March 28, 2009

Cashew Chicken Curry

1 Tbsp butter
1 large onion, diced
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 lb chicken breasts, cut in bite-size pieces
29 oz canned diced tomato
1 lb carrots, diced
8 oz sliced mushrooms
1/4 cup chopped fresh cilantro
1/4 cup ground cashews
1 cup nonfat yogurt
1/2 cup light coconut milk
8 oz frozen peas

Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the curry, cumin, cayenne pepper, and salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro.

Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.)

Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over rice.

Hands-on time: 35 minutes Time-to-table: 90 minutes Makes 11 cups

Lemon Bread

1-3/4 cups flour
3/4 cups sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
2 tsp shredded lemon peel
1 Tbsp lemon juice

2 Tbsp lemon juice
1 Tbsp sugar

Stir together the flour, 3/4 cup sugar, baking powder and salt. In another bowl combine the egg, milk, oil, and 1 Tbsp lemon juice. Add the egg mixture to the dry mixture and stir until combined. Add the shredded lemon peel and stir.

Pour batter into greased 8X4X2 inch loaf pan. Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the bread comes out clean.

While the bread is baking, stir the 2 Tbsp lemon juice and 1 Tbsp sugar together. Sugar should be dissolved before brushing on the bread.

When the bread is done, brush the lemon juice mixture on the bread (it will seem like a lot, but go ahead and use it all). Cool in the pan for 10 minutes and then remove. Cool completely on a wire rack.