Curry Without Embarrassment

I’m not one of those people who grew up cooking. Until about 10 years ago, I didn’t even know how to boil an egg. But I slowly worked up a repertoire of dishes that I knew wouldn’t embarrass me on the occasions when I had to feed people.

This chicken curry is one of the dishes I rely on. I made it and remade until I got the recipe as good as it can be. Don’t let the long list of ingredients scare you; it is really quite easy to prepare. I invariably serve it with the same side dishes: basmati rice with peppers and seared zucchini and onions.

The ice cream is a new creation for me; it’s rich and gooey, perfect after the cayenne-pepper bite of the curry. This is definitely not a low-cal, low-fat menu, but you’ve gotta splurge every now and then.

Menu

Louisiana Chicken Curry

Seared Zucchini and Onions

Basmati Rice With Peppers

Toasted Pecan and Orange Ice Cream Sundae

Staples

Butter

Onions

Garlic

Curry powder

Cayenne pepper

Cumin

Salt and pepper

Ground coriander

Raisins

Chicken stock

Olive oil

Milk

Sugar

Eggs

Shopping List

2 bananas

6 ounces shelled pecans

1 1/2 pounds boneless chicken (breast and/or thighs)

2 ounces shredded coconut

2 Granny Smith apples

8 medium zucchini

1 small red bell pepper

1 small green bell pepper

1 (1-pound) package basmati rice

2 oranges

1 (16-ounce) bottle fudge sauce

Game Plan:

Night Before: Prepare curry through first simmer.

1 1/2 Hours Before Dinner: Prepare ice cream mixture up to the point of adding pecans and orange rind. Let steep until just before sitting down to eat.

One Hour Before Dinner: Prepare peppers as directed for rice and saute. Reheat curry and add bananas, raisins and pecans.

Forty Minutes Before Dinner: Add chicken, chicken stock, coconut and apples to curry. Add rice and water to peppers and cook.

Thirty Minutes Before Dinner: Reduce curry to bare simmer and cook until ready to serve. Cut onions and zucchini.

Twenty Minutes Before Dinner: Saute onions and zucchini.

Fifteen Minutes Before Dinner: Remove rice from heat, fluff with fork and keep warm until ready to serve.

Just before serving entree: Place ice cream mixture in machine and follow manufacturer’s directions. Scoop ice cream directly from maker into serving dishes.

BASMATI RICE WITH PEPPERS

3 tablespoons butter

1/2 cup minced red bell pepper

1/2 cup minced green bell pepper

Salt and pepper

1 quart water

2 cups basmati rice, rinsed

Melt butter in 2-quart saucepan. Add red and green bell peppers and cook over medium heat until softened, about 5 minutes. Add salt and pepper to taste. Add water and bring to boil. Add rice, return to boil, then lower heat to simmer, cover and cook 15 to 20 minutes. Uncover, fluff with fork to distribute peppers evenly, correct seasoning and serve.

Makes 6 servings.

Each serving contains about:

279 calories; 111 mg sodium; 16 mg cholesterol; 6 grams fat; 51 grams carbohydrates; 4 grams protein; 0.27 gram fiber.

LOUISIANA CHICKEN CURRY

3/4 cup butter

2 large onions, chopped, about 4 cups

4 cloves garlic, minced

2 tablespoons curry powder

1 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1 teaspoon ground black pepper

1/2 teaspoon ground coriander

1 1/2 teaspoons salt

2 bananas, sliced

1/2 cup raisins

3/4 cup chopped pecans

1 1/2 pounds boneless chicken, cut into 1 1/2-inch chunks

2 1/2 cups chicken stock

1/2 cup shredded coconut

2 Granny Smith apples, chopped

Combine butter, onions, garlic, curry powder, cayenne pepper, cumin, black pepper, coriander and salt in large saucepan. Cook, stirring, over medium heat until butter melts. Lower heat and simmer 15 to 20 minutes, stirring occasionally and scraping up any brown bits on bottom of pan.

Add bananas, raisins and pecans and simmer another 15 minutes. Raise heat to medium-high, add chicken, chicken stock, coconut and apples. Cook, stirring constantly, about 5 minutes. Reduce heat to low and simmer 10 minutes. Correct salt and serve.

Makes 6 servings.

Each serving contains about:

552 calories; 1,227 mg sodium; 112 mg cholesterol; 36 grams fat; 38 grams carbohydrates; 25 grams protein; 1.35 grams fiber.

SEARED ZUCCHINI AND ONIONS

2 tablespoons olive oil

8 medium zucchini, cut into large sticks

1 onion, sliced

Salt and pepper

Heat olive oil in large saute pan until very hot, but not smoking. Add zucchini and onion and cook over high heat about 5 minutes, stirring and shaking pan often. Add salt and pepper to taste. Serve immediately.

Makes 6 servings.

Each serving contains about:

69 calories; 55 mg sodium; 0 cholesterol; 5 grams fat; 6 grams carbohydrates; 2 grams protein; 0.86 gram fiber.

TOASTED PECAN AND ORANGE ICE CREAM SUNDAE

2 1/2 cups milk

1 cup whipping cream

3/4 cup sugar

3 egg yolks, beaten

1 cup toasted chopped pecans

Grated peel of 2 oranges

1/2 cup bottled fudge sauce

1/2 cup chopped pecans for topping

Scald milk, cream and sugar in saucepan. Stir well to be sure sugar has dissolved.

Pour little of hot milk mixture into egg yolks in bowl to temper, then pour whole egg mixture into milk saucepan. Cook over low heat another 2 to 3 minutes, stirring constantly to prevent curdling. Remove from heat. Stir in pecans and orange peel and let steep until cool.

Place mixture in ice cream machine and process according to manufacturer’s directions.

To serve, heat fudge sauce, scoop out ice cream and top with heated sauce and chopped pecans.

Makes 6 servings.

Each serving contains about:

539 calories; 93 mg sodium; 199 mg cholesterol; 37 grams fat; 49 grams carbohydrates; 9 grams protein; 0.45 gram fiber.