WE ARE THROWING DOWN ANOTHER GREAT RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN ! THE THROWDOWN IS SOON TO BE UPON US AND WE CAN NOT WAIT!
YET ANOTHER RECIPE THAT PROVES WE DO MORE THAN JUST CHILI IN FIREHOUSE KITCHENS ! CURRY SAUCE ORIGINATED IN SOUTH AND SOUTHEAST ASIA AND HAS MORE THAN A DOZEN "VERSIONS" RANGING FROM MILD TO VERY SPICY AND DRY TO WET. IT WOULD BE IMPOSSIBLE TO SUMMARIZE THE ENTIRE HISTORY OF CURRY IN ONE BLOG POST BUT I WILL TELL YOU THIS, A VERSION OF CURRY CALLED CHICKEN TIKKA MASALA IS THE "NATIONAL DISH" OF ENGLAND. YUP, NOT FISH AND CHIPS LIKE YOU MIGHT HAVE EXPECTED.
Ian S. Gordon
Windsor Severance Fire Rescue - Colorado
These are approximate amounts
EXTRA VIRGIN OLIVE OIL
4-5 CLOVES OF GARLIC, chopped
2-4 TBS. RED PEPPER FLAKES
ZEST OF 1 LEMON
4 CUPS OF COCONUT MILK
4 TBS. CURRY POWDER
1 TBS. CINNAMON
3-4 TBS. SOY SAUCE
2 TBS. SUGAR
3 TBS. SALT
FLOUR/WATER ROUX, for thickening
Combine Coconut milk, soy sauce, sugar, honey and some salt in a bowl and whisk.
Cover bottom of pan/pot with thick layer of oil and heat to medium.
When heated, add chopped garlic, red pepper flakes, lemon zest, and curry powder and let fry for 1 minute.
When garlic is aromatic, add Milk mixture and let boil for several minutes while stirring occasionally.
Add thickening roux to desired consistency and remove from heat. Add basil and now ready to serve.
For This Dish
Grill Split chicken breasts-Season with oil, salt, pepper, garlic powder, paprika, and red pepper.
Boil rice in rice cooker or pot.
Saute in oil - zucchini, yellow squash, green/red peppers, onion.
Serving suggestion- over a bed of rice, sautéed veggies, chopped breast drizzled in curry sauce.
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STAY SAFE, EAT WELL!