Portofino Resort- Now with a new BEACH BAR!!
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#155445 - 07/22/03 11:37 AM NYG, you inspired me
sweetjane Offline
man oh man oh man oh man, i made the BEST coconut curried chicken of my LIFE this week, from scratch, of course. been eating it for 3 days. (that's right folks, all this and i can cook too) mmmm. thanks for the inspiration on your thread, it was soooooo yummy.

BTW, it was yellow & red curry mixed, so bill can choose his compliment color!!!

#155446 - 07/22/03 11:43 AM Re: NYG, you inspired me
SP Daily Offline
A mixed breed?

#155447 - 07/22/03 01:31 PM Re: NYG, you inspired me
sweetjane Offline
jesse, aint we all?

#155448 - 07/22/03 02:25 PM Re: NYG, you inspired me
lmarquis Offline
sj: Sounds delicious. How about sharing your recipe? I eat a lot of chicken and need something new to cook.

#155449 - 07/22/03 03:31 PM Re: NYG, you inspired me
Laguna Punta Offline
Here's my signature dish. Bake up a large vat of beans, then garnish with a dead dog and wa la...Beans with Dead Dog!!
Gone fishing!!

#155450 - 07/22/03 04:48 PM Re: NYG, you inspired me
NYgal Offline
Thanks for the complement, SJ. smile

Added the condiments...good eyed deer. laugh

Bill Bill Bill, eek cole slaw on the side wink

#155451 - 07/22/03 05:35 PM Re: NYG, you inspired me
SP Daily Offline
Bill: You forgot the rice.

#155452 - 07/23/03 11:59 AM Re: NYG, you inspired me
Laguna Punta Offline
Too many chef's on the message board, ruins the Dead Dog!!!!
Gone fishing!!

#155453 - 07/23/03 01:51 PM Re: NYG, you inspired me
sweetjane Offline
(ignoring the guys!) laurie, if ya really want to know, this was a chicken meal that just kept on giving. the recipe it was based on was this:


but i never follow recipes!!

this started out as chicken noodle soup for 2 days:

* in lg pot, cover perdue oven stuffer (6-7 lbs) completely with water and boil for 1-2+ hours, until meat almost falls off bone

* WITH CHICKEN add a few sliced carrots, 1 sliced onion, 2-3 sliced celery stalks, and i included a quartered rutebega (big turnip). also, to make it flavorful, use a bouquet garni (dill, thyme, rosemary, bay leaf(2) and peppercorns wrapped in cheesecloth, use whatever spices you like).

* after boiling, remove garni bag, rutebega & chicken
* add boullion & salt to taste (i ALWAYS over season) the BEST boullion is called "better than boullion" see if you can find it at your market. use 2 or 3 times the amount you think you need
* continue simmering to reduce about an hour, taste, & adjust seasoning, remembering to over-season, as the noodles will suck up the salt.
*add some chicken pieces (reserve rutebega & rest of chick for curry) & boil medium egg noodles, add, & eat for 2 days reserving 2-3 broth. yum.

THEN, for coconut curry chicken:

* in lg pot, saute 2-3 sliced carrots, 2-3 sliced celery stalks, 1 onion in 2 tlbs butter. add a cup or 2 of remaining soup broth (more broth if you like a lot of sauce), simmer until veggies are soft.

* add 1-2 tbls salt, 3/4 can coconut milk, 1 tlbs red curry paste (both in thai section of market), and LOTS of yellow curry powder, maybe 3-4 tbls. (if you like really HOT, add more red paste, i prefer more flavor, less hot) remember, always over-season (the rice will suck it up).

* bring to boil, then reduce to simmer for 1/2 hour, add leftover cooked chicken & rutebega, and a can of Leseur baby peas. bring back to boil. remove from heat & eat!!!

it was sooooo good. 5 days of meals from one big chicken!! frank said he'd eat it every week!

#155454 - 07/23/03 01:53 PM Re: NYG, you inspired me
sweetjane Offline
oh yeah, as jesse said, serve over white rice!

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