THAI CHICKEN CURRY
 
1-1/2 lb.  fresh spinach, stemmed and washed, but not dried
1   135 oz.) can unsweetened coconut milk
2 Tbsp  chopped shallots
1 Tbsp  chopped fresh ginger
4 tsp  paprika
1 clove  garlic, finely chopped
1 tsp  grated lemon rind
1/2 tsp  grated lime rind
1/2 tsp  red pepper flakes
1-1/2 lb.  boneless, skinned chicken breasts, cut into 2-inch strips
1 to 2 Tbsp  bottled fish sauce
1/2 cup  fresh basil leaves, chopped
1/2 tsp  salt
 
Place spinach in large skillet; cover. Steam over medium-high heat until 
spinach just wilts, 3 minutes. Drain in colander; run under cold water to 
chill. Squeeze spinach dry. Puree 1/2 cup of the coconut milk, shallots, 
ginger, paprika, garlic, rinds and pepper flakes in blender. Place coconut 
milk mixture in skillet over medium-high heat; cook until mixture thickens 
and turns brighter red, 1 to 2 minutes. Add chicken, remaining coconut milk 
and fish sauce. Heat to boiling. Reduce heat to low; cook, uncovered, until 
chicken is cooked through,8 to 10 minutes. Stir in spinach and basil; heat 
through. Add salt and serve. 
 
 
 
Xacuti 
 
800 Chicken Pieces
2 medium  onions
1 cup  grated fresh coconut
1/2 tsp  turmeric powder
3 Tbsp  oil
1 Tbsp  ginger garlic paste
1 Tbsp  tamarind pulp
1/2 tsp  fenugreek seeds
1 Tbsp  poppy seeds
6 - 8 clove 
6   dried red chillies
8 - 10   black pepper corns
4   cardamom pods
11/2 tsp  coriander seeds
  salt to taste
  A little nutmeg powder
  A few sticks of cinnamon
 
In a pan dry roast coriander seeds, fenugreek seeds, black pepper corns, 
cloves, cardamom pods, cinnamon, poppy seeds, nutmeg and dried red chillies. 
Dry grind in a mixer to make a masala 
Add the freshly grated coconut with the dry ground masala with some water 
to make a fine paste. 
Heat oil in a pan. Saute onions; add turmeric powder, ginger garlic paste 
and the ground masala. Mix well. 
Add a little water and the chicken pieces to the gravy. Cook for a while. 
Season with salt and tamarind pulp. 
Cover and cook on a slow flame for 10 minutes or until chicken is cooked 
through and tender. Serve hot. 
 
 
 
 
 
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(ID: 81449) Mirror: rec.food.recipes: Mon, Jun 10, 2002


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