Last night the forecast was for our first snow showers of the season and COLD and whoa! Not quite ready with beautiful multi-color Autumn leaves still on the trees, but the cold and the chill was arriving making the impending approach of winter very clear to the senses.
I was still so busy last night after facilitating a centering meditation circle in the afternoon and preparing for an all-day retreat (having nothing to do with cooking) coming up this Sunday. Things to do here at the computer but you can’t concentrate when tired, hungry and chilled. I needed sustenance, comfort and it had to be fairly quick and easy!
Bring out the CURRY! And a most delicious supper of pure sensual delight and deep-healing comfort! Diced chicken breast, a jar of prepared mild curry sauce, white or basmati rice, 1 package of frozen mixed veggies, honey, unsweetened coconut flakes (optional), a splash of cream or half n’ half and you have a feast!
Dice chicken into small-ish pieces. Saute unttil lightly golden in a combination of olive oil and butter. (I find that a pad of butter rounds our the flavors).
When golden, add the box of mixed veggies, which have been un-frozen by running cool water over them in a colander. Shake to drain. Stir with the chicken a bit to warm them.
Place the chicken and veggie mixture in a baking dish, being sure to include the sauteeing juices in the frying pan to the baking dish mixture.
I have used “Kashmiri Curry (Indian Sumer Sauce) by Maya Kaimal…”MILD”. There are so many brands and one must experiment with what is available where you live. NOTE: It is important to know that Indian Curries are warm to hot even if “mild” so I recommend that you always start with “mild”. I have had to toss away meals that were simply too fiery to eat. You can always add a little more dried cayenne pepper powder to your “mild” curry if you need more heat for your adventurous taste…but you can never backtrack the heat of “too hot”!
Bake at 350 degrees for about 30-45 minutes.
When finished, add to taste 2 teasp-1 tablesp honey…stir into to mix…taste and adjust. Add a touch…just a touch!… of cream or half n’ half to lighten..stir…
Serve over cooked white, basmati or whole-grain rice.
I am told that this Sanskrit word “AsvAdavat” means “delicious”. If I need to be corrected, don’t hesitate to do so!
This is very comforting and SENSUOUS food with the elegant and exotic spices that make up varieties of curry powder: cinnamon, turmeric, ginger, cardamom, cloves, fennel seed, fenukreek, nutmeg, black and cayenne pepper. The most wonderful thing is that all of these spices and herbs are powerful healing herbs and strengthen the body’s immune system, cardiovascular system, especially during the cold season.
Sensuous, Fragrant, Warm and Healthy is the way we go with CURRY!
Be daring and enjoy!
From Christine, The Cook
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