Monday, November 7, 2011


2 Tablespoons Curry
1 teaspoon Cumin
1/2 teaspoon Cardamom
1/2 teaspoon Fennel
1/2 teaspoon Black Pepper
1/2 teaspoon Coriander
One Cup Split Peas
Two Cups of Water
One Cup each of Bell Peppers/Onion
Two large Cloves of Garlic
Three or more pieces of chicken, with or without bones
(If you want to do it the African way, says my twin, leave the bones in)
Coconut Oil
Optional--Coconut Milk
Rice (Jasmine or Basmati) or Couscous
Optional toppings: Raisins, Peanuts, Other nuts, or seeds
First, Dear Chef, you should set the peas to cooking, as they must cook until mushy, with no standing water. Toward the end of their cooking, as they are approaching a perfect state of mushiness, be sure to to protect them from burning by stirring and adding a bit of coconut milk or water.
Next put a dollop of coconut oil into a skillet and add your handfuls of veggies. When you have sauteed them until tender, push those soft-hearted vegetables to the side and tilt the pan to allow the coconut oil to sneak over to the free side. Here you can dump your fragrant load of spices.

Stir and fry that lovely Cardamom et al. After a minute of so, so as to keep the spices from a ruinous burn, pour in the three-quarters cup of coconut milk (or water) and mix the whole pan contents into a bubbly delight.
Okay, now, Chef Dear, what I neglected to mention, back when you were chopping the veggies, is that the water for the Rice (or alternative) should be measuredly waiting in a pan on the stove, with the grain of your choice also waiting sedately nearby. Lacking a sous chef, you will also need to have the chicken simmering away on the stove. Instructions for this are simple: Put the chicken in a pan with coconut oil. Fry it. (Do you really need more, chef that you are, Dear Chef?) Assisting my Twin, I used boneless, cut-up breast meat [it was what I had] Come to think of it--that twin of mine did say that if you've got bone-in chicken [the African way, you do recall], it doesn't have to be completely and thoroughly cooked in the pan. It can be partially cooked, then added into the veggie-spice mixture and simmered to done-ness).
So now, "done" is the operative word! Mix some of the spices and vegetables with the peas, some with the chicken. Or mix all of the cooked dishes (except for the Rice) into one, adding coconut milk or water to your desired consistency.

And, then!
Rush everything to the table--the Curled-up Curry, the Rice and the optional toppings.
Along with your eagerly salivating friends and or loved ones (and I sincerely hope they are many), Chef Dear, dig in!



1 comment:

gyjb50 said...

Looks delicious! I can almost smell it!