Recipes from Helle

I have this particular recipe on my other blog but it seems more appropriate here as this is my cooking blog…. Duh anyhoo take these measurements with a grain of salt as always and enjoy! In case you can’t tell by now I love love love ethnic food. My dad was in the army and my mom’s from California so they raised me with a true love of food from other cultures. If it sounds odd, I will probably try it. And I will probably like it too. Boring old Mac and Cheese and other standard American fare has nothing on Korean, Chinese, Indian, Philipino etc. Mexican from Mexico is one of the few exceptions because I lived there for a month and learned that they like to use hot dogs and pig fat in everything, but even they have good food when its done right. So here for this installment is my version of Chicken Curry. Again its adapted from a couple of other recipes. I cook like I sew which means, with stuff that doesn’t have to bake, its all a matter of a pinch of this and a dash of that. Have fun ya’ll!

• 2 tsp curry powder
• 10 peppercorns
• 3 sticks cinnamon
• 1 tbsp garam masala
• 1 tbsp curry powder
• 1 tbsp chicken bullion granules
• 2 tsp ginger powder
• ½ cup plain yoghurt
• ½ onion chopped
• 3 tbsp minced garlic
• 1 can petite diced tomatoes
• 1 cup shredded frozen hash browns or 5 medium red potatoes boiled and cubed
• 3 boneless skinless chicken breasts cubed
• ¼ cup oil
• 1 ½ cups water

 

 

 

 

 

 

 

 

For rice: 

•  1 carrot grated
• 2 cups brown rice
• 2 tbsp butter
• 8 peppercorns
• 2 sticks cinnamon
• 1 tbsp curry powder
• 1 tbsp chicken bullion granules

Cook rice according to package adding peppercorns, cinnamon sticks , curry powder, and chicken granules while its cooking. When rice starts to plump up add carrots and once its finished cooking add butter and stir. While rice is cooking heat oil in a large skillet on medium high heat. Once its hot add curry powder, peppercorns, cinnamon sticks, garam masala, chicken bullion, and ginger powder. Heat for about 5 minutes and add garlic, onion, yoghurt, tomatoes and chicken and cook chicken till done in the center. Add water and simmer about 20 minutes or till chicken is tender. Serve curry over rice.