Kingston Chicken Curry

Ingredients 

• 4lbs  Boneless skinless chicken thighs cut in to 1.5 inch pieces 
• 1/4 cup fresh lime juice
• 2 tbsp curry powder 
• 1/4 cup coconut oil ( sub veggie oil if u wish)
• 1 tsp ground allspice
• 3 cloves garlic 
• 3 scallions finely chopped 
• 3 sprigs fresh thyme 
• 2 carrots thinly sliced 
• 1 chayote squash (sub butternut squash)
• 1 russet potato cubed and peeled 
• 1 inch piece of ginger minced 
• 1 cup coconut milk
• 1 scotch bonnet or habanero pepper
• cooked white rice 

Instructions 

Combine chicken lime juice and 1 tbsp curry powder in large bowl toss to combine; refrigerate for at least 4 hours, over night is best.

heat oil in pan at medium high heat cook chicken until brown on both sides about 8 min remove form the pan and set aside 

add remaining curry powder, potato, allspice, garlic, scallions, thyme, carrots, squash, ginger and cook about 6 minuets

add chicken back to the pan with the veg add coconut milk and hot pepper

transfer to crock pot and cook on high until chicken is done 

serve over rice and enjoy!!!

Dal Makhani

This recipe is a pain in the ass. For best results, start it early in the morning and cook it slowly over the entire day. 8 hours or more is recommended. If you can wait, eat it the next day. It gets better with age.

• 2 Tbsp ghee
• 2 Tsp cumin seed
• 2 Tbsp ginger-garlic paste
• 1 Tsp turmeric
• 1 Tsp coriander powder
• 1 Tsp paprika
• 1 Tsp red chili powder
• 1 Tsp garam masala
• 300g (about 1 ¾ cup) urad dal (black lentils), whole
• 100g (about ½ cup) red kidney beans
• 1 Tbsp ghee
• 2 Cloves garlic, grated
• 10 oz. can tomato puree
• 2 Tbsp tomato paste
• 1 Stick (4 oz.) unsalted butter (Yep, the whole thing.)
• ½ Tsp fenugreek leaves, toasted
• ½ Cup heavy cream (No, low fat won’t taste right.)
• Salt to taste
• Soak lentils and kidney beans overnight. For best results, make sure your dried beans are fresh or they won’t cook uniformly.

In a heavy pan, melt ghee over a medium-high heat. Add cumin seed and move around until sputtering. Add ginger-garlic paste and simmer for a minute or two. Add all dry spice powders and cook until the raw smell mellows. Add lentils and kidney beans to a large pot over a medium heat and cover with an inch or so of water. Add cooked spices, adding water to help remove them from the pan if necessary. Once they boil, turn down to a low simmer, cover, and cook the lentils and spices until they reach the consistency of a loose porridge. You may need to add water to ensure they do not burn.

While the lentils are cooking, add second amount of ghee to a medium saucepan over a medium heat. Add garlic and cook until it’s lightly browned. Add tomato puree (fresh or canned) and tomato paste and cook until well combined and heated. Add to main pot.

Cook the lentils until completely done. (They will break down and thicken, losing almost all of their texture. The kidney beans will help retain some bite.) Add the butter and stir until completely melted and combined. Toast the fenugreek leaves in a small, dry frying pan, using a folded paper towel instead of a spatula or other implement to break them up and keep them from burning. If you can’t find fenugreek leaves, they’re not going to make or break this dish, but they do add a nice flavor if you have them. Finally, add the cream and stir through. Salt to taste. (I don’t generally add any salt, but you may like to.)

Eat half the pot with some basmati rice, have a massive coronary, and die happy.

Special guest Joe K Peanut Butter and Jelly FUCK chicken

• Ingredients

• 1 

a pad of butter

• 1/2 white onion

• six strips bacon 

• black peppercorns

• splash

shoyu soy sauce

• 1 2/3 cups jasmine rice

• 3 1/3 cups water

• premixed thai peanut sauce

• chicken 2 breasts

• 2 green onion

• Your

favorite steamed veggie

• Preparation

 

saute a pad of butter till liquid, and then add 1/2 diced white onion.

preheat oven to 430 degrees, and put six strips bacon dusted with black peppercorns in to bake at 15 minutes. drain bacon grease from the still cooking bacon and mix it with the onions. Discard bacon or eat it! then mix shoyu soy sauce ( tamini soy sauce is still all good) into onions until light brown. now put 1 2/3 cups jasmine rice and 3 1/3 cups water into your rice cooker, and pour a generous helping of premixed thai peanut sauce onto raw chicken diced chicken 2 breasts. add white pepper to taste and saute on low heat for 5 minutes, turn over and sautee for 3 minutes. the onions should be carmalizedc remeber low heat over time, but stir the onions so as not to allow them to brown. with a food processor blend 2 green onion tops(the green part). serve onion tops over carmelized onions over chicken over rice with your favorite steamed veggie (spinach and broccoli are my favorites).

Lemon & Pepper Risotto

Ingredients 

• 6 cups canned low-salt chicken broth
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons fresh lemon juice

To Prepare
Bring broth to boil in large saucepan over hot hot  heat.  Melt 1 1/2 tablespoons butter with oil in heavy large non stick if possible, deep( yr going to have to hold all the risotto in this pan so keep that in mind)  saucepan over medium low heat making sure not to scorch the butter. Add shallots and sauté until tender, about 6 minutes. Add all of the rice; stir 1 minute to saucepan. Add 1 cups boiling hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, don't hesitate to taste rice to see if its done but it should take about 35 minutes. Stir in cheese and lemon juice. Season risotto with salt and pepper. Transfer to bowl and serve. 

The Risotto should be the last thing made because it tends to get overly sticky  if it sits around for too long i would recommend this with any fish especially salmon!

Richard's Tomato Soup

• 1 Tbsp ghee (or unsalted butter)
• 1 Tsp cumin seed
• 3 cloves garlic, minced
• 1 Inch fresh ginger, minced
• 4.5 lbs. (8-10) fresh tomatoes, peeled and quartered
• 1 bay leaf
• 2 Tsp dried thyme
• 1 Tbsp Worcestershire sauce
• 2-3 Tbsp ghee (or unsalted butter)
• 3 Tbsp flour
• 1 red onion
• 1 carrot
• 2 celery stalks
• red pepper, roasted
• 2 Tbsp tomato paste
• 1 cup fresh basil, roughly chopped
• ¼ cup heavy cream
• Salt
• White pepper
• 4 drops Sriracha

Melt ghee and toast cumin seeds until sputtering. Add garlic and cook through. Add ginger and lightly cook. Add tomatoes and cook down, mashing with spoon as they become tender. Season with bay, thyme, and Worcestershire sauce. While tomatoes are cooking, make a light brown roux with ghee and flour (it should be more liquid than a traditional roux). Add mirepoix and cook until soft. Add to tomatoes. Roast red pepper in the oven and remove the skin. Dice and add to soup. Add tomato paste and basil, cook until combined well, add water if needed, remove bay leaf, blend thoroughly, and strain. Add cream and remaining seasonings and cook through. Serve with a little heavy cream and some fresh basil, if you feel like being a prick.

If I had it laying around, I would deglaze the pan I cooked the mirepoix in with some bourbon. But that's taking things to an entirely different level of prickness.

It should go without saying that this needs to be eaten with a buttery grilled cheese sandwich.

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