Spicy Chicken Coconut Curry

Ingredients

• 3 tablespoons Ghee
• 2 medium onions, chopped
• 1 -inch piece ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons Garam Masala
• 1 tablespoon Muchi Curry ® (Whole Foods brand)
• 1 cinnamon stick
• 1 to 3 dried red chiles
• Kosher salt and freshly ground black pepper
• 2 (15-ounce) cans unsweetened coconut milk
• 2 cups chicken stock
• Diced tomatoes
• 6 boneless, skinless chicken breasts, cut into 1-inch strips
• 1/4 cup parsley leaves
• 1 lemon, juiced

Directions      

• Heat the ghee in a large heavy-bottomed pot over medium-low heat.
• Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
• Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper.
• Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
• Add the tomatoes, chicken, parsley, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes.
• Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with parsley and optional mint leaves.
  

Scones

Thought I'd make my own

Ingredients

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg

Directions

Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/scones-recipe.print.html?oc=linkback