Island Citrus Curry

I’m particularly proud of this recipe, because it’s delicious, simple, fresh, relatively inexpensive, and completely original to me. (Well, I’m sure someone’s done something similar before, but I’m proud of it nonetheless.) If only it were quick, then I’d make it even more often than I already do. Ah well, you can’t have it all, I suppose.

Juice the oranges and lemon, and add the curry and brown sugar. Slice and pan-fry the chicken in the olive oil. Pour in citrus mixture (adding the garlic if you have any). Cover with a lid. Simmer on medium-low heat for 15 minute; uncover, stir, then cook 5 more minutes or so. Serve over rice and vegetables.

Subscribe to Good To Eat via Email

Enter your email address:

Delivered by FeedBurner

Another reason why I love Thomas Keller…

I made another Thomas Keller recipe yesterday (he is seriously my hero)- this is the “Herb Gnocchi with Butternut Squash and Mushrooms” from epicurious- I added some braised kale for texture and color.  I made some small modifications, but otherwise, kept as is, and wow.

It was simply stunning- one of the best meals I have ever made.  (and fun to say “pate de choux” about 500 times while I was making it!)

Bon appetit!