toz fry chik
This recipe is one originated by my son, Bob, who, like his father, loves to cook dishes with some kick to them in the pungent department. When he came to Silicon Valley after college, he sampled the various local cookery, a virtual melting pot of European, Middle-Eastern, and Asian foods. He is pretty eclectic in his tastes, but became especially fond of Thai cuisine. This was his favorite ersatz Thai dish at the time. I have only used nonfat and lower carbohydrate ingredients where feasible.
- ½ frying chicken, cut up
- 2 tbsp flour
- 2 tbsp cornstarch
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, fresh, chopped
- 1 tbsp Thai green curry (chile) paste
- ¼ cup basil leaf, fresh, en chiffonade
- 1 cup mushrooms, sliced
- 1 cup milk, nonfat
- ½ cup yoghurt, nonfat
- 1 tbsp SplendaŽ <brown sugar> blend
- ¼ cup cilantro, fresh, minced
Put the flour and cornstarch in a large plastic kitchen storage bag and coat the chicken pieces by placing them in the bag and shaking. Fry the chicken in a small amount of oil until done, remove from the heat, and set aside to drain on paper toweling.
Cook the onion, garlic and ginger in the same pan, drained of oil, over low heat until limp and the smell is caught in the curtains. Add the green curry paste and mushrooms, and then cook five minutes longer.
Add the milk, yoghurt, and <sugar> and bring to a simmer. Put the chicken back in, add the basil julienne, cover, and simmer for another 6 minutes.
Add cilantro as a garnish. (Note that herbs are added late in the preparation, so as not to cook away their flavors.)
Serve over, or with, steamed jasmine rice.
Serves 3 to 4.
kat’s tandoori style chicken
This recipe hails from daughter Kat’s kitchen, chicken in the Indian style. It’s very easy, a little spicy, but very tasty.
- 3 lb chicken, cut up
- 4 tbsp plain yogurt
- 2-3 limes, cut in 8 pieces each
- 2 whole jalapeņo chiles, chopped
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp ginger
- ½ tsp garlic, minced
- ½ tsp red pepper flakes
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
Marinade the chicken in the mixture above for at least 3 hours. Bake at 450°F for about 35 minutes.