Curry Lime Roasted Peanuts

Tags

cocktail, curry, gluten free, Indian, lime, peanuts, salty, snacks

A friend of mine at work hijacked my blog roll one day and found this recipe. We were both pretty excited to try it. They turned out fantastic, though next time I may double the curry and coriander. I love those flavors and I want them to really pack a punch. They were perfect with the J&G I had last night.

Curry Lime Roasted Peanuts (from So Hungry I Could Blog)

• 1 1/2 tsp salt
• 1 tsp curry
• 1/4 tsp coriander
• zest of 1 lime
• 1 egg white
• 2 cups peanuts
• juice of 1 lime

Preheat the oven to 350 degrees.

In a large bowl, mash together the salt, curry, coriander and lime zest until gritty but well combined. Whisk in the egg white until smooth. Add the peanuts and toss to coat thoroughly.

Spread the nuts in a single layer on a parchment-lined baking sheet. Cook in the oven for 10 minutes. Remove from the oven and break up the nuts with a spatula, then redistribute in a single layer. Cook 5-10 minutes longer, or until nuts are fragrant and golden-brown. Use a spatula to pile the nuts in the center of the pan. Pour the lime juice over top, give the nuts a stir, and redistribute. Cook an additional 3 minutes, then remove from the oven to cool.

Store in an airtight container for up to 2 weeks.

Makes 2 cups.

Chicken Curry

Tags

chicken, comfort food, curry, Dinner, Indian, naan, quick, rice, Supper

Today is one of those terrible days where I feel like I am getting sick but I am not quite there yet. Aches, pains, fatigue. But none of them are bad enough to justify being on the couch all day. Just enough to drag me down and make me less productive. That means that today’s supper needs to be filling, quick and comforting. Chicken curry definitely fits that bill. Savory, slightly sweet, cinnamony. Exactly what I think of when I think comfort food. I bet Indian mothers make this for their kids when they are sick; just like American moms make chicken noodle soup.  Serve over rice or with naan (or both like I did).

Please note, even though curry tastes good, it really isn’t that photogenic…

Chicken Curry

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves – cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over rice or with naan.