SIMPLE CHICKEN CURRY

Ingredients:
• 1 lb. chicken (breast meat, boned and chopped)
• 2 TB vegetable oil or butter
• 1 medium onion, peeled and minced
• 4 inch section fresh ginger, peeled and grated OR 1 tsp. ground ginger
• 2 cloves garlic, minced, OR ½ tsp. garlic granules
• 1 tsp. sweet curry powder
• 1 tsp. hot curry powder
• 1 tsp. garam masala
• ½ cup plus 2 TB. water, divided
• 2 ripe tomatoes, good-sized, washed, cored and chopped into large chunks
• 1 cup plain yogurt

Place all dry spices in a small bowl, cover with 2 TB. water, let stand while deboning and chopping the chicken into bite-sized pieces, mincing the onion, grating the ginger and finely mincing the garlic. Heat oil or butter over medium heat. When hot, add onion, plus ginger and garlic if using fresh. Fry, stirring, for about 3 minutes, until onions start to brown and everything smells really good. Spoon in the curry/ water mixture, stir quickly. The mix will become quite dry, keep stirring until everything is a smooth paste, about 2 minutes. Add the chicken pieces, saute quickly for a few minutes until well coated, then add water and chopped tomatoes, stir well. Reduce heat to a simmer and cook 20 minutes, stirring every 5 minutes or so. Add yogurt, stir well, raise heat to medium, simmer until the sauce is thick and golden. This usually takes about 10 minutes. Taste and add salt if desired, most Americans would like 1 /2 a teaspoon or so.
Serves: 4. Prep. time: 10 minutes. Cooking time: 35 minutes.
Recipe Courtesy of: Penzeys

YOGURT CURRY WITH NOODLES

Ingredients:
• 1 TB. butter
• 1 TB flour
• ½ cup chicken or vegetable broth
• 1 cup non-fat yogurt
• 2 tsp. curry powder
• Juice of 1 lemon
• ½ tsp. salt
• ½ tsp. pepper
• 1 tsp. olive oil
• 2 garlic cloves, minced
• 1 ½ cups yellow squash, sliced
• 1 cup snow peas
• 16 oz whole wheat fettucini

Melt butter in the pan over medium heat. Add flour, stir in broth. Cook until it thickens, stirring constantly. Slowly add the yogurt, curry powder, lemon juice, salt and pepper. Once finished, keep sauce warm while preparing the noodles. Boil the noodles until they are tender. Drain water. Using a sauté pan, over medium-high heat, sauté minced garlic in olive oil until golden brown. Add summer squash, snow peas and cook until vegetables are tender. Add pasta and mix with vegetables. Then toss in yogurt curry sauce before serving.

CURRY COVERED CASHEWS

Ingredients:
• 1 tsp. garam masala
• 1 tsp. cayenne pepper
• 1 tsp. turmeric
• 1 tsp. ground allspice
• 1 tsp. salt
• 3 cups cashew nuts (pieces or whole are fine), raw, about 12 oz.
• 1 egg white, whipped until frothy

Preheat oven to 300º. If you are using parchment paper, spray the cookie sheet with cooking spray to anchor the paper down, spray the paper and set aside. If you are using aluminum foil, tear off a sheet the size of the cookie sheet, flatten into the pan and spray with a bit of cooking spray and set aside. Whisk the egg white until frothy. Add the spices and salt and let sit for about 5 minutes. Toss the raw cashews in the egg white/spice mixture to coat and spread them out on the pan. Bake for about 25-30 minutes, stirring often, about every 5 minutes. Let cool and store in an airtight container. Yield: 3 Cups Prep. time: 10 minutes
Recipe Courtesy of: Penzeys

SPICED POTATO SALAD

Ingredients:
• 2 lbs. red salad potatoes
• 1 medium onion, minced (about 1 cup)
• 2 TB. butter
• 1 TB. BROWN MUSTARD SEED
• 2 tsp. SWEET CURRY POWDER
• 1 tsp. GARAM MASALA
• 1/2 tsp. GRANULATED GARLIC
• 1/4 tsp. GROUND GINGER
• 2 TB. chopped, fresh CILANTRO (2 tsp. dry)
• 1/4 Cup water
• 1 tsp. sugar
• 1/2 tsp. salt

Bring 2 quarts water to a rolling boil. Add the whole potatoes. Boil 18-25 minutes, depending on how big the potatoes are. Drain the potatoes well and return to the hot pan to steam dry for a few minutes, and then remove the skin right away. If the boiled potatoes are left to sit with their skins on, they'll become mushy. When the potatoes are peeled, chop into 1/2-inch cubes. If the potatoes are very small, just cut in half or quarters. Place in a large bowl and set aside until ready to use. Don't refrigerate, or the potatoes will take on a "reheated" flavor when warmed. Peel, halve and finely mince the onion. In a large skillet, heat the butter over medium heat. Add BROWN MUSTARD SEED when hot. Stir the seeds and watch carefully. When the seeds begin to pop, add the minced onion. Lower the heat a bit and sauté the onions, stirring, until they are soft and translucent–about 5 minutes. Add SWEET CURRY POWDER, GARAM MASALA, GARLIC, GINGER and CILANTRO, stir to coat onions. Add water, sugar and 1/2 tsp. salt; simmer until a thick paste is formed (about 1 minute). Add potatoes; toss gently until colorful and warmed through. Serve warm, room temperature, or cold.

Yield: 1 large bowl potato salad (8-12 servings)
Prep. and cooking time: about 40 minutes total
Recipe Courtesy of: Penzeys