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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 1/4 cup extra virgin oil 2 large onions, peeled and cut into small pieces 1 whole head of fresh garlic, chopped 3 heaping tablespoons of Hot Madras curry powder 1 tablespoon coriander seeds 1 tablespoon powdered cumin 1/2 tablespoon turmeric 2 bay leaves 2 cinnamon sticks or chunks of bark 1/2 tablespoon of paprika fresh ginger root, peeled and grated (or 1 tablespoon dried ginger) 1 tablespoon sugar Sparingly sprinkle sea salt 4 chicken breasts cut into small pieces 1 teaspoon lemon juice 1 can tomato paste (may substitute tomato catsup) 2 diced tomatoes 2 green chilis, chopped finely 2 red chilis, chopped finely 2 cups plain yogurt 1 1/2 cup coconut milk (may substitute vitamin D milk) 1/2 cup coriander leaves Instructions: Heat olive oil in a deep frying pan. Add chopped onion and cumin and cook until onions are translucent. Add all spices, garlic, sugar, salt, and tomato ingredients. Now add the chicken pieces to mixture and squeeze the lemon juice onto them. As the meat heats, keep moving the chicken pieces for at least five minutes until they are liberally coated and beginning to cook. Let the chopped chilis rain over the chicken, and then add the yogurt. Stir and keep the mixture moving for another two minutes, and then pour in the milk. Bring to boil, stirring often for five minutes. Simmer for one hour on medium low heat. Remove from heat and take out bay leaves and cinnamon bark or sticks. Garnish with coriander leaves. Notes: This very easy chicken curry recipe will feed eight people. A beautiful way to serve it is in the middle of a huge platter surrounded by light and fluffy basmati rice with real edible flowers at the four cardinal points. Naan or mango kulcha are breads |
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