Recipe: Curried Rice, Curried Chicken and Fried Plantains

Curried Rice
Serves 4

1 tablespoon butter
2 tablespoons chopped green bell pepper
1 tablespoon chopped red onion
1 teaspoon mild curry powder
1 teaspoon dried thyme leaves
2 tablespoons Spice Delight All-Purpose Essence
1 cup Basmati rice
2 cups chicken stock
1 tablespoon green onion, chopped

1. Melt butter in a medium sized saucepan over medium high heat.
2. Add bell pepper, onion, curry powder, thyme and Spice Delight Essence All-Purpose Essence. Sauté 3 minutes.
3. Add rice and stock. Cook for 30 minutes uncovered until rice is tender, stirring often to prevent rice from sticking.
4. Garnish with green onion.

SERVES 4 to 6

2 tablespoons olive oil
1/2 cup EACH chopped green bell pepper, carrots, onion
1 teaspoon curry powder
1 teaspoon dried thyme leaves
1 tablespoon Spice Delight All- Purpose Essence
2 cups chicken stock
3 tablespoons melted butter
2 tablespoons flour
1 whole rotisserie chicken, or 3 rotisserie chicken breasts, pulled off the bone, diced

Heat oil in a large stock pot over medium-high heat. Add vegetables and spices listed above.
Sauté for 5 minutes, stirring occasionally.
Stir stock into vegetable mixture and bring to a boil.
In a small skillet, mix melted butter with flour until smooth.
Whisk flour mixture into the boiling vegetable mixture until well blended. Reduce heat to simmer.
Stir chicken in mixture. Simmer for 20 minutes, stirring occasionally.
Serve over Curried Rice.

Serves 4

2 large dark, speckled plaintains
½ cup Turbinado sugar
½ teaspoon ground cinnamon
2 tablespoons butter

Peel plaintains, slice diagonally into ½-inch thick slices.
In a small bowl, combine sugar and cinnamon. Spread onto a plate.
Coat plaintain slices evenly on both slices with sugar mixture.
Heat butter in a large skillet over medium heat.
Add plaintain slices and cook about 3 minutes on each side until golden brown.


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