Chicken Curry in Coconut Milk

Ingredients:

• 1 chicken, cut into chunks
• 1 Tablespoon chili powder
• 2 Tablespoons curry powder
• 1 Tablespoon paprika
• 1 teaspoon cumin
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 tomatoes, roughly chopped
• 1/2 cup chopped cilantro
• 2 Tablespoons oil
• 1 bay leaf
• 1 lb. potatoes, peeled and cut into chunks
• 1 cup coconut milk
• 3 cups water
• salt and pepper to taste

Directions:
Heat oil in a big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices and stir together well. Add the potatoes. Let cook until chicken and potatoes are tender. Add the remaining ingredients. Serve with steamed rice.

Spiced Beef with Apples

(southernfood.about.com)

2 lbs beef stew meat in 1” cubes

2 T cooking oil

1-1/2 c water, divided

1/4 c lemon juice

2 c onions, sliced

1-1/2 t curry powder

1/4 t ground cloves

1/4 t cinnamon

1 t salt

3 c tart apples, cored, peeled and in 1” wedges

Hot cooked rice, for serving

Brown beef cubes in hot oil in heavy skillet. Add 1 cup water, lemon juice, onion, and seasonings. Cover and simmer for 45 minutes. Add apple and remaining water, mix and cook an additional 45 minutes, or until meat is tender. Serve over rice.

Eggplant Tempura

Enjoy with a coconut curry sauce and rice, or with your favorite Italian tomato sauce and pasta.



1 ½ lbs of eggplant (the small, thin varieties work especially nice here)
peanut or canola oil (enough to fill a heavy bottomed pan 3 inches deep, or a deep fryer, if you have one)
1 cup all purpose flour
½ teaspoon salt
a pinch of black pepper
1 egg, beaten
cold water, as needed

Wash the eggplant and slice into ¼ inch thick rounds. Pat them dry with a paper towel.
Mix the flour with the salt and pepper. Add the beaten egg, and stir. Add cold water until  a thin batter is formed.
Heat the oil. Try to keep the oil between 365 and 375F. Use a thermometer if you have one, otherwise just keep an eye on your heat, turn it down a bit once it is fully heated.
Once the oil is hot, begin dipping the eggplant rounds into the batter, (shake off the excess) and drop carefully into the oil. Work quickly to get them in the oil close to the same time. If you are not using a deep fryer, you will probably need to flip the eggplant to get both sides brown. Remove from oil when golden brown (2-4 minutes) and place on paper towels. Cook in batches to avoid over-crowding in the pan or deep fryer.

Soups, Curries, & Gumbos

African Chicken Vegetable Soup (Mafe)

Black Eyed Pea Gumbo

Brazilian Seafood Stew

Budget Lunch (Soup)

Caribbean Chicken and Squash

Caribbean Fish Chowder

Carrot Ginger Soup

Chard Soup with Cumin and Lime

Chicken and Vegetable Egg Drop Soup

Chicken Curry in Coconut Milk

Chicken Stock

Chicken Vegetable Soup Three Ways

Chilled Cucumber Soup with Mint and Yogurt

Chilled Peach and Nectarine Soup

Cream of Chicken and Vegetable Soup

Cream of Reuben Soup

Cream of Whatever Soup Mix

Domada (West African Stew)

Easy Borscht

Egg Balls for Soup (Garnish)

Eggplant Chili 

Eggplant Soup

Fish Stew

Ham Broth

Ham, Potatoes and Green Beans

Hamburger Veggie Soup

Italian Fish Soup

Kansas City Beef Soup

Lentil-Escarole Sauce with Sausage

Mafe (African Chicken Vegetable Soup)

Mexican Chicken Soup

Mulligatawny Soup

New World Pumpkin and Chorizo Soup

Onion Soup Mix

Pumpkin, Cabbage and Chicken Soup

Red Bean and Celery Root Soup

Roasted Butternut Squash Soup

Roasted Red Pepper Soup

Simple Chicken and Vegetable Soup

Stewed Chicken with Chicken Broth

Tomato Soup, Three Ways

Turkey and Noodles

Turkey Carcass Stew

Turkey Creole Soup

Zucchini Minestrone