| Chicken Curry w/ Cantaloupe Raita |
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Greetings to you all!
As we are getting ready to set sail on our first trip of
the season, we are busy restocking the galley with
the wonderful smells of spices - among other things.
Curry is not a spice you would normally
think of being served on a boat, but it is. If you
think of the old shipping routes and trading ships with
their bounty of many spices from all over the world,
curry is not that uncommon. Sailors would use the
spices to add flavor and for practical reasons - to
cover the smell of less than fresh meat. With
refrigeration that's certainly not a problem these
days, but it's an interesting bit of history. The
condiments that we serve with the curry make for a
very festive presentation. Raita is typically used
to "cool down" the spiciness of the curry and I like to
use cantaloupe as a twist.
There is a lot going on publicity wise with the most
exciting thing being the Today Show. So if
you are
anxious to see a recipe in action, be sure to tune in
June 2nd! Also look for articles in the
Boston Globe in June, and if you receive
the
Portland Press Herald on Wednesdays I hope
you are
enjoying the new column. Be sure to send in your
kudos to the editor!
Warm hearts and happy bellies,
Capt. Annie
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| Chicken Curry Ingredients |
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- 2 tablespoons olive oil
- 3 pounds boneless, skinless chicken thighs cut
into 2-inch pieces
- 2 large onions, chopped
- 1 large green pepper, seeded and diced
- 1/2 jalapeno pepper, seeded and minced (optional)
- 3 cloves minced garlic
- 2 tablespoons freshly grated ginger
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 14-ounce can diced tomatoes
- 1 16-oz can coconut milk
- Juice of 1 lime
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| Chicken Curry Directions |
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- Heat the oil in a large, wide stockpot over
medium-high heat.
- Place the chicken in the pot and cook until
browned on all sides.
- Add the onion, peppers, garlic, ginger, spices and
salt; cook for another 10-15 minutes until the onions
are translucent.
- Add the tomatoes, lime juice and coconut milk;
simmer,
uncovered, 45 minutes or until chicken is tender. Add
water if needed.
- Serve over couscous or rice, with any of the
condiments listed below and/or the Cantaloupe
Raita
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| Cantaloupe Raita Ingredients |
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- 1 cup diced cantaloupe
- 2 cups plain yogurt
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
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| Cantaloupe Raita Directions |
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- Mix everything together.
- Serve immediately.
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| Recommended Condiments |
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- Chopped bananas or apples
- Chopped peanuts
- Chopped hardboiled eggs
- Chopped green and red peppers
- Chopped onions
- Shredded coconut
- Lime wedges
- Raisins
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| Updated News page |
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Check out the 'In the News' link as the article from
the Bangor Daily News that was printed last
fall is
now available for all to view. Keep an eye out this
summer for the articles from the Boston Globe
and
Steppin' Out, not to mention the Today
Show clip!
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Click here for 'In the News' |
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Photo Credits: Chef Anne Mahle-Frank M. Chillemi,
Stock
photos-Chicken Curry from fotosearch.com, Shredded
Coconut from ishopindian.com
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