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FareShare Gazette -- February 2005 Recipes

This FareShare Gazette -- February 2005 Recipes recipe uses Water, Madras Curry Powder, Coconut Milk, Flour Mixed With, and Cold Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tbsp
• 15 oz
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   In a small heavy saucepan, combine the cornstarch, Splenda and water.

2. 2

   Stir in the blueberries.

3. 3

   Cook and stir over medium heat until the mixture comes to a boil.

4. 4

   Simmer 3 minutes.

5. 5

   Remove from heat, stir in the strawberries and the liqueur.

6. 6

   Marinate the chicken pieces in beaten egg white/corn starch mixture with a dash of sesame oil for at least an hour, up to overnight is fine.

7. 7

   In a large sauce pan, place 2 tablespoons olive or peanut oil; simmer onions, garlic and ginger slowly for about 15 minutes, covered; sprinkle the curry powder over this and continue on simmer, covered, until the aroma is good.

8. 8

   Add half the can of coconut milk, after shaking it up well.

9. 9

   Let this cook for a few minutes; add the jalapeno pepper.

10. 10

    In a wok or small deep fryer, fry the chicken pieces until just lightly browned; remove and retain, then do the same with the tofu pieces.

11. 11

    Set aside.

12. 12

    Add the chicken pieces to the curry mixture; add the apple pieces then carefully stir in the tofu pieces.

13. 13

    Try not to break up the tofu pieces.

14. 14

    Add the flour/water mixture to the remaining coconut milk and stir into the curry mixture; stir gently as it thickens.

15. 15

    Sprinkle a few drops of sesame oil over it all and serve, over rice.