The garden continues to keep the chard on hand - at least until the frost hits. The big green ruffled leaves with bright red stems(Rhubarb Chard) fill the colender, but steam down to a much smaller amount. I'm still trying to decide, is it one cup raw (which makes about 1/4 c. steamed), or one cup after steaming??
The chicken is easier to figure out. Weigh 4 oz. (100 g.) raw skinless organic chicken breast. Cut it into 1/2" cubes. Put aboutt 1/2 c. water into the fry pan, bring to a boil with curry powder, onion and garlic powder, a dash of seasalt and grind of pepper. Then drop in the chicken, stir to separate all cubes; cook about one minute,then turn each cube over and let simmer while the chard steams. The liquid will reduce and thicken a bit, making a nice curry sauce.
Put the chard in a deep bowl, top with chicken and curry sauce. I like the sauce to fill the bottom and up the sides a tad, sorta like soup. It helps flavor the chard.
A traditional curry, especially if it's got any heat to it, is usually accompanied by something cooling, like yogurt or fruit. So I made fast applesauce with one apple and a dash of cinnamon: cubed one peeled apple into a small pan, added 2 T water and the cinnamon, brought it to a boil then turned it off and stirred in a small amount of stevia. I medium apple equals about 1/2 c. of apple sauce, I found.
This is definately on the "keeper" list of experiments!
The chicken is easier to figure out. Weigh 4 oz. (100 g.) raw skinless organic chicken breast. Cut it into 1/2" cubes. Put aboutt 1/2 c. water into the fry pan, bring to a boil with curry powder, onion and garlic powder, a dash of seasalt and grind of pepper. Then drop in the chicken, stir to separate all cubes; cook about one minute,then turn each cube over and let simmer while the chard steams. The liquid will reduce and thicken a bit, making a nice curry sauce.
Put the chard in a deep bowl, top with chicken and curry sauce. I like the sauce to fill the bottom and up the sides a tad, sorta like soup. It helps flavor the chard.
A traditional curry, especially if it's got any heat to it, is usually accompanied by something cooling, like yogurt or fruit. So I made fast applesauce with one apple and a dash of cinnamon: cubed one peeled apple into a small pan, added 2 T water and the cinnamon, brought it to a boil then turned it off and stirred in a small amount of stevia. I medium apple equals about 1/2 c. of apple sauce, I found.
This is definately on the "keeper" list of experiments!
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