This recipe was inspired by a dish I received in my “Meatless Monday” weekly emails. I changed it around ALOT by adding a few more interesting spices and served it over basmati rice simmered with turmeric. I often make Indian curries using chickpeas, but this recipe added a couple tsp of peanut butter, which I thought sounded really interesting. Please adjust the heat according to your tastes. One small red chili can be substituted for the red chili powder (please note the red chili powder is like cayenne pepper, not the spice blend for making Mexican chilli!)
I purchased this wonderful cookbook over the holidays–The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.
The combination of curry, coconut milk, ginger, garlic and all the vegetables was both sweet and spicy in the best imaginable way. The country’s people are descended from the indigenous people, Melanesians, Filipino and Polynesian ancestors. As such, cuisine in this country reflects Spanish, Malay and Chinese cultures. Posted for ZWT7. Found in http://whatscookinginyourworld.blogspot.com/2011/03/day-111-micronesia-coconut-chicken.html
It’s a cheap hearty indian curry uses ingredients commonly on-hand in the pantry, and came out so rich and delicious, I had to share it.
This is a healthy and delicious Thai inspired recipe. We made this last week and loved it! Recipe by Neva & Jim Brackett in their 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.
