Featured recipe from Marilu’s table * Naunnie’s chicken curry
This is a simple family supper – serve it with a green vegetable, like green beans or broccoli, on the side, and a small dinner salad.
Poaching chicken (or fish) is easy and quick. Just cover the chicken with water, and put the pan on medium heat. Bring the liquid to a boil, then lower the heat to barely a simmer. In 10 minutes, turn off the heat, and cover the pan. In 10-15 minutes more, your chicken will be cooked through. Fish only takes about 5 minutes to simmer and 5 minutes to rest.
You can use plain water, or you can “fancy it up” by adding things to the water – like white wine or coconut milk (about 1 cup for every 3 cups water), a bay leaf or herb sprig (try thyme or rosemary or lemongrass), 3-4 whole peppercorns, and a little salt. You could even add a chunk of onion or carrot or celery. You can strain the poaching liquid, freeze it, and add it to your next pot of soup.
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Naunnie’s Chicken Curry
Green * Serves 4-6
3-4 boneless, skinless chicken breasts (or use part boneless, skinless thighs)
1 green pepper diced
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
1/4 cup dried onion flakes
2 Tablespoons curry powder
2 teaspoons thyme
1/2 to 3/4 cup raisins (optional)
1/4 cup fresh parsley
In a medium saucepan, poach the chicken in enough water to cover. Remove poached chicken to a plate.
In a large frying pan, sauté pepper and garlic until softened but not browned. Add tomatoes, onion flakes, and thyme.
Shred chicken with two forks, and add back to pan. Cover and simmer on low 20 minutes adding raisins for the last 10 minutes. Stir in parsley.
Serve over cooked brown rice.
