curry_spice.jpg

"What's for Dinner Honey?"

Signe, Local Betty's resident foodie was looking for a "springish" dish, something not-too-heavy, but a little hearty {given it's just this side of frosty in the morning}. 

Luckily she caught up with Molly, who suggested this recipe.  We think this curry is perfect for right now, a little heat and an exotic richness. 

And it's effortlessly chic, like Molly.

Chicken Curry from Molly Burr

"A couple of years ago, my sister gave me a wonderful cookbook for Christmas.  It's called Eating for Pregnancy, and her sister-in-law {Catherine Jones} wrote the book. Needless to say, whenever I leave the cookbook on the counter, I get some funny looks from my {teenage} kid's friends, their parents, or anyone else who catches a glimpse of the title.  It's not quite the same as leaving What to Expect, When You're Expecting on the coffee table... but it really is an excellent cookbook, filled with healthy and delicious recipes.  Here is one of our {not growing!} family favorites, with an extra veggie variation.  Enjoy!"

1 pound {or a bit more} of boneless/skinless chicken breasts cut into bite sized chunks
1 medium Vidalia onion sliced thinly
2 tablespoons of mild curry powder
1 tablespoon of sugar
3 tablespoons of canola oil
2 tablespoons of soy sauce
1 red {or yellow or orange!} pepper, cored, seeded, and sliced into quarter inch pieces
A handful of cut broccoli and/or cauliflower
4 or 5 scallions trimmed and sliced
1/4 cup chopped fresh cilantro
Freshly squeezed lime juice
Lime wedges for a garnish

Combine chicken, onion, curry powder, sugar, 2 tablespoons of the canola oil, and the soy sauce in a bowl.  Mix well, and allow it to marinate in the refrigerator for 30 minutes {or overnight}. 

Heat the remaining canola oil in in a large skillet over medium heat.  Add the marinate and chicken, pepper, broccoli, cauliflower, scallions, and saute for about 15 to 20 minutes or until the chicken is cooked through.

Garnish with the fresh cilantro, freshly squeezed lime juice, and a lime wedge.

Serve with brown rice and crusty bread.