Great Recipes From Around the World

One of my favorite recipe is "Curry Chicken." This dish is full of flavors, with minimal time spent in the kitchen.

I first tried this recipe while on the island of Jamaica, over 25 years ago and I've continued to enjoy it since then. Most Jamaicans are quite fond of spicy foods, so they tend to use the curry that has a little pepper already mixed into it, and they add a few pieces of hot chili peppers, or scotch bonnet peppers, to the chicken to increase the spicy taste. But the recipe I'll share with you will be on the mild side, allowing you to enjoy as is, or you may wish to add hot peppers to it.

It is important to note that the curry will leave a stain on some surfaces such as plastic and cloth. To remove the stain add a little bleach at the time of washing and allow to soak for 10-15 minutes before washing and rinsing.

With that being said, let's get going with this great meal!

Curry Chicken
Ingredients:
4-6 chicken thighs
1 1/2 tsp McCormick curry powder
1 small onion chopped into small pieces
1 scallion cut into small pieces
2 cloves garlic cut into small pieces
2 -3 pieces of fresh thyme
1/2 tsp garlic powder
1 tbsp cooking oil
1 tbsp buttery spread
salt and black pepper
1/4 cup lemon juice

Preparation:

• Remove skin and bone from thighs, then cut into three pieces, lengthwise, and rinse.


• Add just enough water to cover chicken, add lemon juice, and let stand for 5-8 minutes, then drain.


• Season chicken with salt, pepper, garlic powder and McCormick curry powder. Use a spoon to mix the seasoning and chicken together, then cover and place in refrigerator.


• Place saucepan over medium heat, and add oil and buttery spread.


• Add garlic, onion, and scallion, to the saucepan, and let this cook for 2 minutes.


• Add chicken, 1/2 cup water, fresh thyme, and bring to a boil.


• Cover, and cook over low to medium heat for approximately 30 minutes, stirring occasionally to make sure the liquid isn't too low, and the content isn't sticking to the bottom of the pan.


• Adjust the heat setting to low when most of the liquid is gone, and keep the saucepan uncovered, as you frequently, but gently stir the chicken.


• The chicken is ready when a thin, buttery gravy is formed.


• Spoon over warm rice and enjoy with a side of veggies.

Angela Cordell
Hungry for more mouthwatering recipes? Then come on over to my place and lets start cooking! Angies Global Food Connection
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Article Source: http://EzineArticles.com/?expert=Angela_T_Cordell

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4 Ingredient Grab-And-Go Bars - 3 Great Recipes!

I always like to start baking with a clean kitchen. Makes things easier.

6 cups of coarsely crushed, raisin bran cereal
1/2 cup of chopped apricots
1/4 cup of hard margarine or butter
9 oz or 250 g pack of miniature marshmallows

-Grease a 9x13 inch pan or something of similar size, set aside
-Combine your cereal and chopped apricots into a large bowl, set aside
-In a large saucepan at medium temperature melt your margarine. Once melted add your marshmallows. Stir until melted and smooth
-Pour over your cereal mixture and toss until everything is well coated
-Pour your mixture into your greased pan and press it down
-Let it sit out until cooled before you cut them into squares
-Cuts into 15 squares

1 square: 166 calories; 3.6 g total fat (2.1 g Mono, 0.3 g Poly, 0.7 g Sat); 0 mg Cholesterol; 35 g Carbohydrate; 3 g Fiber; 2 g Protein; 186 mg Sodium

4 cups quick-cooking rolled oats
2 cups coarsely chopped almonds
11 oz or 300 ml can of condensed milk
1/2 cup of melted margarine or butter
-Preheat your oven to 325F
-Well-grease a 10x15 inch jelly roll pan. set aside
-Combine your oats and chopped almonds in a large bowl
-Add the condensed milk and margarine to your oat mixture
-Mix well and spread into your greased jelly roll pan
-Bake for about 25 minutes or until golden
-Let stand on a wire rack for 5 to 10 minutes until slightly cooled
-Cut while still warm into 16 bars

1 bar: 333 Calories; 18.9 g Total Fat (10.9 g Mono, 3.2 g Poly, 3.7 g Salt); 8 mg Cholesterol; 34 g Carbohydrate; 4 g Fiber; 9 g Protein; 104 mg Sodium
2 large eggs
2 lb or 900 g package of blueberry bran muffin mix
1 cup of chopped pitted dates
1 cup chopped toasted pecans (see tip for toasting)

-Preheat your oven to 350F
-Grease a 9x13 inch pan and set it aside
-Beat eggs and 2 cups of water in a large bowl until well combined
-Add muffin mix and stir until smooth
-Add dates and pecans, stir well
-Spread into your greased pan
-Bake for 40 minutes or until a wooden toothpick inserted into the middle comes out clean.
-Cool on a wire rack for 15 to 20 minutes before you cut into squares
-Cuts into 24 bars

1 bar: 203 Calories; 8.1 g Total Fat (4.1 g Mono, 2.5 g Poly, 1 g Sat); 18 mg Cholesterol; 30 g Carbohydrate; 1 g Fiber; 3 g Protein; 211 mg Sodium
Tip: To toast nuts, seeds or coconut, place them into an ungreased shallow frying pan. Heat on medium for 3 to 5 minutes, stirring often until golden. To bake, spread them evenly in an ungreased cookie sheet. Bake in a 350F oven for 5 to 10 minutes, stirring or shaking often, until golden.

These recipes make a great addition to any kitchen. Not only do they taste great! It will also save you money with the basic ingredient list. Enjoy!

Article Source: http://EzineArticles.com/?expert=Ashley_Friesen

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