CHICKEN IN CURRY
2-3 lb. chicken breast or cut up chicken
1 medium onion, minced
1-2 Tbsp. curry powder
1 Tbsp. flour
1-2 bouillon cubes
1 Tbsp. parsley, minced
1 stalk celery chopped
1 bay leaf
2-3 Tbsp. white sauce (recipe below)
Salt and pepper to taste
Sprinkle salt and pepper on chicken and fry on both sides in butter or oil until golden brown.
Set aside, In the same skillet, fry onion until light brown. Add curry and flour, saute 5-6 minutes.
Add bouillon and seasonings.
Add white sauce just before serving (this is the key to this recipe)
Use a medium white sauce. To make one cup:
2 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. salt ,
1/8 tsp. pepper
1 cup milk
Melt butter in saucepan over low heat. Blend in flour, salt and pepper.
Cook over slow heat, stirring until mixture is smooth and bubbly and golden brown.
Stir in milk which has been warmed. Boil and stir I minute.
JAPANESE VEGETABLE SALAD WITH SESAME MISO DRESSING
Sesame miso dressing:
2 to 3 Tbsp. sesame seeds, toasted
2to 3 Tbsp. white miso
1/3 cup dashi
2 Tbsp shoyu
2 tsp. prepared mustard
1-1/2 Tbsp. rice vinegar
1 Tbsp. oil
2 carrots, cut into 2 inch long julienne
1 cucumber, seeded and cut into 2 inch julienne
4 ounces snow peas, string removed, blanched and cut on the diagonal into julienne
1 red bell pepper, seeded and cut into 2 inch julienne
4 ounces daikon, peeled and cut into 2 inch julienne
romaine or leaf lettuce
To prepare the dressing, process the sesame seeds to a paste.
Place the miso in a small bowl, add the dashi and stir to dissolve the miso.
Add the shoyu, mustard, vinegar and oil. Stir to combine.
Set aside 30 minutes. Arrange the vegetables on the lettuce leaves.
Serve the dressing separately.
Have a great BC Day weekend!