CURRY CHICKEN
1-2 ¼ lb. Chicken
4 oz Blue Mountain Curry Powder
Onion Powder
2 tbsp. Salt
½ oz. Garlic Powder
2 oz Cooking Oil
½ oz. Vinegar
4 oz Water
Optional Items:
1 Potato (cut into eight pieces)
½ oz Black Pepper
1 spring. Thyme
Cut chicken into 8 pieces, or more if you so desire, and wash with vinegar and water in a pot or kitchen sink.
Combine chicken with all ingredients and rub together until the curry powder is wet and sticks to the chicken.
Turn your heat on high, and heat the cooking oil in a large iron skillet with 2 tablespoons of curry powder until the oil is hot and curry powder changes color.
Add chicken to the hot oil, then turn down the heat to medium, and add the water immediately.
Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
Rice Porridge
Ingredients
1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.
Cornmeal Porridge
1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)
Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
All right, if you are not able to digest milk you could substitute soy milk for regular milk.
Cornmeal Pudding
Cornmeal Pudding
2 cans Coconut milk
1 lb. Cornmeal
1 cup Sugar
1 tsp Vanilla Flavoring
4 oz. Raisins or Currants
½ cup Flour
1 quart Water
Combine all other ingredients in a large mixing bowl and use a whisk to mix together.
Pour mixed ingredients into a greased cake pan and bake on 350-400 degrees Fahrenheit.
Check pudd'n after 30-40 minutes to see if the top is solid. You can stick a knife in the center of the pudd'n to see if the inside is soft. If it is soft, allow the pudd'n to bake some more.
Wait for the pudding to cool and then serve it with ice cream.Or you can serve it warm just by itself.
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