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Celebrity Recipes

Here is my Special Recipe for... 

Chicken "Del Mick" Curry for Four

I don't know if Del McCoury would eat this, but I can call it "Del Mick" because it comes from little old Irish Catholic me. one of my favorite ways to forget the hassles of the day is to make a big mess in the kitchen. Let's get down to it.

From the One and Only... 
Tim O'Brien

This is what you need...

Four boneless, skinless chicken breasts

One Red bell pepper, trimmed and seeded

Two or three red hot peppers or substitute (cayenne or jalapenos), trimmed and seeded

5 Cloves garlic

One and inch cube (or more) peeled fresh ginger, chopped

One onion, chopped

Tablespoon ground cumin seed

Two teaspoons ground coriander

Half teaspoon ground turmeric

Two teaspoons salt

3 tablespoons blanched and chopped almonds

5 tablespoons vegetable oil

2 cups chicken stock

Juice of half a lemon

Ground black pepper to taste

Some fresh cilantro.

This is how you do it...

Add or subtract garlic and hot pepper amount as you like. More in the summer, less if there's little kids eating. 

Put the onion, peppers, ginger, garlic, almonds, spices (except back pepper), in food processor, and grind into a paste. If you need to, add a little chicken broth or water to help that along.

Cut the chicken breasts in bite sized pieces. 

Heat the oil in a large deep frying pan or soup pot (I like a cast iron Dutch oven) on medium high until hot and add the paste, stirring occasionally for about ten minutes or so. (You'll see the oil separate from the paste after a while, forming "tiny bubbles" around it. "Tiny bubbles make me happy", so I'm usually having a beer about now.) 

Add the chicken pieces. 

Add chicken stock gradually and stir into the paste. 

Bring to a boil, lower heat to a simmer, and stir occasionally for about twenty minutes. 

Add the lemon juice and some ground black pepper. (Sometimes I'll stir in a half cup of plain yogurt now, toward the end of cooking process as it can curdle if you cook it too much.) 

Serve this with...Serve over individual bowls of rice, garnish with some fresh cilantro sprigs.

Turn on the cool sounds of...Suggested listening while dining - anything my me, because I'm really, really good and tasty too.

There's usually more than enough food here for four people, but make sure to save some for yourself to heat up for the next day's lunch. It's always better the next day - your taste buds are fresh, you don't have to work before you eat, and the flavors sink in overnight like any stew or soup.  www.timobrien.net