Simply Sensuous Spicy Indian Stew: cold weather heat!

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It is cold and damp here on the New England coast..the kind of cold and damp that gets up under your clothes and makes your nose feel chilled, even when indoors! Altho I use spices in my cooking all year long (sprinkling cayenne on many things for inner heat and good digestion), in this season certain spices used judiciously and consciously in cooking have the added benefits of increasing circulation,  stimulating good digestion, and protecting you from colds and winter-related maladies.

We are lucky where I live to be home to the the ORIGINAL Job Lot store and New England has a number of them now with wonderful good food products not found in market chains, and priced less than if found in specialty food shops. One of the culinary treasures I have found at Job Lot is this line of Indian cooking sauces, and this one, “Rich Cashew and Cumin” is one of my favorites. I have created a delicious warming, grounding SENSUOUS chicken stew and am loving to share it here with you. Mind you, Indian foods are often HOT and this is quite spicy…but it is wonderful and certainly a nourishing source of energy and comfort on a cold night!

Ingredients:

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1 lb. organic chicken breast, 1 jar Kitchens of India Rich Cashew and Cumin Cooking Sauce, 2-3 organic carrots, peeled and sliced thin, 1-2 parsnips peel/sliced thin, 1/2 -1 med onion, preferably sweet, chopped, 1-2 stalks celery sliced, 1 cup medium brown rice,  ( condiment toppings, optional as desired one or all: golden rasins/shredded coconut/mango chutney)

Preparation:

Dice chicken in cubes.  Sir and lighly brown in olive oil and butter. IMG_7030

Add sliced vegetables, stir and saute with chicken for several minutes till vegetables are just slightly softened, add onion and saute for 4-5 minutes to release flavours..IMG_7031

Add a small amount of golden raisins.

Add cooking sauce over all, and a little water or chicken broth if necessary. Cover, cook gently until vegetables are softened (not mushy). Taste..adjust for salt (you will NOT need pepper).

Serve: Serve this over cooked brown (or white) rice, top with one or all: golden raisins, shredded coconut, a good chutney. For a beverage: Indian lassi or kefir.

ENJOY!  (Tastes even better a day or two later!)

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NOTE: You are invited to check my latest post on the Greening Spirit Site: “Oak Maiden” http://thegreeningspirit.wordpress.com/2013/12/07/oak-maiden/

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One response »

  1. Pingback: Oak Maiden | The Greening Spirit

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