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Ingredient - Chicken

Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

This recipe is from Fofo Voltaire of Caribbean Temptation, Inc.
This dish is somewhat elaborate but definitely worth the effort. Creamy, rich and spicy at the same time, it’s no wonder that it is among the most popular dishes served at Sanamluang. The only unusual ingredient is galangal, which is a kind of Thai ginger with a pine-like flavor.

This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!

My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.
This recipe is from Tanzania, East Africa.  Even though soups and stews are common throughout Africa, this recipe shows the Indian influence with the addition of curry.
This soup is an adaptation from Dr. Ziment's own chicken soup recipe, which first appeared in Health Magazine in February 1992.
This recipe and others can be found in the following article:
 
Chef Jim Heywood teaches at the Culinary Institute of America, and is a Fiery Foods Show favorite. He always offers a lot of cooking tips and information, as well as incredible food!

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 


 

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