Comments by Tom

Tom’s great comment of the week was in response to me saying I had a stomach ache:

 

“It’s too bad I don’t have any of my pool water. The PH is so high that water it could qualify as milk of magnesia.”

 

INDIAN CHICKEN CURRY (MILK OF MAGNESIA WILL BE NEEDED)

 

2 tsp each coriander seeds and cumin seeds

1 tsp salt

1 tsp turmeric

½ tsp pepper

1/8 tsp cayenne

2 T canola oil

1 lb chicken thighs

¼ c unsalted cashews

1 large yellow onion

2 small tomatoes

2 T clarified butter or canola oil

3 cloves garlic, minced

2 T minced fresh ginger

1 tsp minced green jalapeno

2 each bay leaves and star anise

½ c coconut milk

1 T lemon juice

1 T fresh chopped cilantro

 

Toast and grind coriander and cumin seeds. In a bowl, stir together toasted seeds, ½ tsp salt and turmeric, pepper, cayenne and pepper and canola oil until well mixed.

 

Cut chicken into 1 inch cubes. Add to bowl and stir to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.

 

Thinly slice onion. Cut tomateos in half crosswise and remove seeds, then chop the flesh. In saute pan over high heat, melt the butter. Add onion and saute until it begins to soften, 3-4 minutes. Add galric, ginger, chile, bayl eaves and star anise and continue to saute until onion is light golden brown, 5-7 minutes. Add chicken and saute just until meat turns opaque, about 5 minutes. Add tomatoes and cook, stirring occasionally, until they softe, about 2 minutes.

 

Stir in the coconut milk and rmeaining ½ tsp salt and bring to gently boil. Reduce heat to low, cover, and simmer unitl chicken is tender, about 20 minutes. Stir in lemon juice and simmer for 5 minutes longer.

 

Trasnfr to warm bowl andtop with cashews and cilantro.