SC - QUESTIONS: Chicken in Milk & Honey CURRY
Seton1355 at aol.com
Seton1355 at aol.com
Tue Mar 7 10:42:45 PST 2000
Your recipe sounds interesting. A couple of questions though...
Where do you get petals of 1 Calendula flower ?
Since I am deathly allergic to dairy, can I use rice milk instead? Or how
about alomond milk?
P Seton
<< 2 lbs. (more or less) boneless chicken breast, cut into 1" pieces
olive oil
1 t. rubbed Sage
1/2 t. Cardamom
1/2 t. thyme
1 t. fenugreek
petals of 1 Calendula flower
7 juniper berries
1 qt. of milk (more or less)
1/2 c. honey
1 t. salt
Fry the Chicken pieces in olive oil until mostly cooked. Add enough milk
to completely cover the chicken (a little more would have been better so
there is enough sauce for the rice). Add sage, cardamom, thyme and
fenugreek. Bring to a boil, and let it cook until the herbs blend with the
milk. About 15 minutes. Add the calendula petals (a distant substitute
for saffron, marigolds are a closer substitute. I did not have the real
thing.) salt, honey and juniper berries. Cook an additional 10 minutes or
so, until you feel the juniper berries have offered their seasoning, and
the petals have colored the dish. Serve over rice.
This turned out to be a VERY MILD curry, sweet and flavorful without the
heat. I liked it. Everyone like it. But it still wasn't anything near
what we had at the SCA Revel last month. I will keep trying.
-Laurene
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