Recipe Talk

In the early 90's I got a receipe for Curry Chicken that was a Bird's Eye contest winner. I haven't cooked it in awhile and that little square of paper has eluded me. Some of the ingredients were chicken breasts cut in bite-size pieces, coconut milk, Bird's Eye frozen mixed vegetables (broccoli, cauliflower, carrots and red peppers) and, of course, curry poweder. It was easy and delicious. I've check the Bird's Eye website but didn't find it there. I'd appreciate it if anyone has it to pass it on to me. THANKS!!!

Thai curry chicken & vegetables
Categories: Thai Chicken
Yield: 5 Servings
2 tb Oil
1 ts Five-spice powder
1/2 ts To 1 1/2 ts salt
1/2 ts Garlic powder
1/2 ts Ginger
1/2 ts Pepper
1/2 ts Cayenne pepper
1 tb Soy sauce
1 1/2 lb Chicken breasts, skinned, boned, cut into 1-inch pieces
1 c Chicken broth
3 ts Curry powder
2 tb Rice wine vinegar or vinegar
14 oz Coconut milk (not cream of coconut)
16 oz Frozen broccoli, carrots, water chestnuts and red peppers
5 c Hot cooked rice

Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice.

Curried vegetables and chicken

Categories: Poultry Pasta/rice

Yield: 4 servings

3 tb Ginger root; peel -- chop
Coar
1 tb Fresh lemon grass; peel --
Cho
2 ts Anchovy paste

1 ts Grated lime rind

7 Shallots -- peeled

5 lg Garlic cloves

1 md Jalapeno pepper -- seeded

1 1/2 ts Vegetable oil

2 c Water

3/4 lb Skinless boneless chicken

Br

2 c Broccoli flowerets

2 c Zucchini -- chopped

2 c Tomato -- diced

3 tb Fish sauce

2 tb Rice vinegar

1 1/2 ts Sugar

1/4 ts Crushed red pepper

2 c Loosely packed torn fresh

Sp

4 c Hot cooked brown rice

2 tb Fresh cilantro -- chopped

Jan/Feb 1995

Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once.

Heat the oil in a large nonstick skillet over medium heat.

Add the shallot mixture; cook 1 minute.

Add water; bring to a boil over medium-high heat; and cook 8 minutes.

Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally.

Add the spinach, and cook 5 minutes, stirring occasionally.

Serve over rice; sprinkle with fresh cilantro.