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June newsletter

It’s not officially summer for another 25 days but you wouldn’t know it by the weather. We’ve had some wonderfully warm weather lately and we at Community Kitchens are hoping it continues to the end of this month (I’m writing this on May 27th) since we have been asked to bake pizzas at the Cob Oven for the Walk of Nations Event this weekend (the 31st). I’ll let you know how it goes in next months newsletter.

We have two new staff members, Linda is our Cob Oven Coordinator and Erin will be assisting her and possibly facilitate a kitchen.

If you’re like me you’re probably thinking more about barbecuing than indoor cooking and it’s getting hard to think about recipes that have to be cooked inside, but our Dish It Up group came up with a new one that looks quite good. This recipe was submitted by one of their members and I’m looking forward to trying it. I hope you enjoy it.

Serves 4

4 Chicken Breasts, cut up*
3 Tbsp Butter
1 Large Onion, diced
1 Tsp. Jalapeño Pepper
2 Tsp. Garlic
1 Tsp. Ginger
1 Tsp. Salt
½ Tsp. Paprika
1 Tbsp. Curry Powder
1 Cup Tomato Sauce
1 Cup Whipping Cream or
1 Tbsp. Fresh Cut Cilantro
3 Carrots, sliced
2 Potatoes, cubed

1. Melt butter and saute´ onions, pepper, ginger, garlic and carrots (if using) until onions are translucent.
2. Add curry powder and paprika, stir until fragrant.
3. Add tomato sauce, salt, cut up chicken and potatoes (if using), slowly bring to a boil, simmer 20 to 25 minutes until chicken is almost done.
4. Add cream and simmer until chicken is cooked. About 15 additional minutes.
5. Garnish with fresh cilantro before serving.
* Cut chicken into desired size.

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