Thursday, March 27, 2014

Inner City Chef's curried chicken

Pedro “Pete” Chu-Wright’s world has been turned upside down when his father relocates his well-to-do family to the rough inner-city neighborhood where his father grew up. The father, a famous lawyer and former college basketball legend, has been tapped by the political establishment to start a political career as a state representative from his old neighborhood. However, he must actually live in the ‘hood to meet the residential requirement for election, and he also enrolls his children in the public schools there to make a good impression.

Can Pete make the adjustment from attending private schools to attending the same decaying middle school his father once attended?

 Bad, Bad, Leroy-the-Chef's
Curried Chicken with Almonds

4 tablespoons Sliced almonds
2 teaspoons Olive or vegetable oil
Skinless chicken breast halves
1/2 cup Chopped onion
Garlic cloves minced
1 tablespoon Minced fresh ginger (or sliced and bottled in water)
2 teaspoons Curry powder
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1-1/2 cups Fat-free chicken broth
1/2 cup Dried-fruit bits (such as Sunsweet) or chopped, dried apricots, apples, pears and plums
2 cups Cooked brown or white rice
1/2 cup Chopped green Spring Onions

Toast almonds by heating in a dry skillet over medium-high heat until golden, about 2-3 minutes, shaking the pan frequently; set aside.

Heat oil in a large, high-sided skillet over medium heat. Add chicken; sauté 1 minute per side, until golden brown. Remove from pan; set aside.

To the same pan, add onion, garlic and ginger; sauté 2 minutes. Add curry powder, salt and pepper and stir to coat. Return chicken to pan, meat-side down and add broth and dried fruit. Bring to a boil, reduce heat, cover and simmer 10-15 minutes, until chicken is cooked through. Spoon 1/2 cup rice onto four individual plates. Arrange chicken alongside rice and spoon sauce over chicken and rice. Top chicken with green onions and toasted almonds

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