Pauline’s Chicken Curry and Lynda’s Maple Dressing
Sounds like an odd combination but our Soroptimist group recently visited the Wesley Urban Ministrie’s Youth Housing project – we support a “pod” with four girls – to cook dinner for them. Pauline made an excellent chicken curry over rice, and Lynda shared her balsamic dressing with maple syrup. Having tasted them first hand, I am delighted to share these recipes with you:
Chicken Curry & Rice
- 1 boneless breast of chicken
- 1 tablespoon of plain yogurt
- 1 tablespoon of soured cream
- ¼ of an onion (could use onion powder)
- 1 small carrot (optional)
- 1 stick celery (optional)
- ¼ teaspoon mild curry powder for sauce (more if you like it hot)
- ¼ teaspoon mild curry powder to rub into chicken
- 1 tablespoon oil (also a little butter if you have it)
How to cook rice : in a pan – add ½ cup of rice to 1 cup water – bring to boil, turn down to simmer and continue to cook for approx 12 minutes. Get this started first.
1. Cut chicken into 1 inch cubes
2. Rub ¼ teaspoon of curry powder into chicken pieces
3. Cut vegetables (onion, celery, carrot) into small pieces
4. Heat oil in pan (don’t let it get too hot!!) and cook vegetables (approx 5 minutes)
5. Add chicken to pan with vegetables and continue to cook on medium heat (approx 5 minutes)
6. Add yogurt, soured cream and the other ¼ teaspoon of curry powder to mixture and stir until everything is mixed together and hot. If you want more sauce then just increase the quantity of yogurt and soured cream and maybe a little more curry powder. If the mixture is too thick then add a little bit of water.
9. Cook the mixture for another 5 minutes and serve over cooked rice with a handful of cashews.
I would be happy to share my “tried and true” salad dressing ( feel free to add your favorite ingredients/spices to it) as it is a simple and delicious dressing- glad that you enjoyed it.
- ½ cup of extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 clove minced garlic
- 1 tsp dried or fresh chopped basil
- 1 tbsp ( or more) of maple syrup
Mix well – keep in fridge for 2-3 days – serves about 4 over tossed greens and diced tomatoes. Enjoy!