Curried Basmati Rice

In large saucepan over medium heat, saute 1/2 cup onion, finely chopped and 2 minced cloves of garlic in 2 tablespoons for 5 minutes.  Add 1 and 1/2 cup  uncooked basmati rice and 1 teaspoon curry powder, cooking for one minute, stirring constantly. Add 1/2 teaspoon salt, 2 10 ounce cans of chicken broth and 1/2 cup of water. Bring to a boil, then cover and reduce heat. Simmer for
 minutes or until liquid is absorbed. Remove from heat and add 1/c sup fresh parsley, 1/4 tsp lemon zest and 1 tablespoon lemon juice. Let stand for 10 minutes. Fluff with a fork and serve. 6 servings.

Meatball Curry

Ingredients:

1 cup of chopped onion
1 minced clove of garlic
1and 1/2 to 2 teaspoons of curry powder
2 tablespoons of butter or margarine
1 package of freezer meatballs, or 24 1 inch meat balls of your own recipe
1/2 cup water
2 medium tomatoes, peeled and chopped
1 medium apple, peeled, cored, and chopped
1 teaspoon beef bouillon granules
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 cup cold water
1 tablespoon of flour

in a 10 inch skillet, cook onion, garlic and curry powder in butter til onion is tender.  Add meatballs and the water, cook covered over medium heat for 5 minutes. Stir in chopped tomatoes, apple, beef bouillon, ginger and salt. Cover and simmer 5-10 minutes or until apple is tender.  Combine the 1/4 cup cold water and flour. Stir into meat mixture. This should thicken, so stir it now and then til it does. once thickened, cook maybe a minute more  and serve over rice with parsely stirred into it. Makes 4 servings.

Nana's Curry Chicken Wings

Every Christmas Eve, the family would gather at Nana's house. Instead of a big sit-down meal, there was a buffet laid out on the dining room for dinner - a meal composed entirely of appetizers. a few years before Nana passed away, I called her to ask for a couple of her recipes. The Curry Chicken Wings were something I looked forward to munching on every year. Was ever surprised to hear her recipe over the phone... It wasn't exact at all. Maybe once upon a time, she had a precise recipe... but by the time I asked about them she wasn't worried about exact amounts of anything. Her instructions went like this...

Well - get some fresh chicken wings.. depending on whos coming you may want more or less.  Then for every so many (I narrowed her down to 'maybe 8' decent sized fresh wings; these are whole wings, not just the little drumettes sold in the frozen section) you'll want some butter... not margarine, that just doesn't work right but you could use it I suppose.  Put a couple of tablespoons of butter along with about a half a cup of honey on the stove and melt it down. Then put a couple of good spoonfuls of dijon mustard in it. Once thats all heated and melted down, make sure its spreadable or you'll need more butter. Add a tablespoon or two of curry to the mix. Taste it, you'll know when its enough.  Once thats mixed and spreadable you can start the chicken. The chicken will stick to the pan, so you might want to use a spray on the pan. place the wings out so they aren't touching. Baste everything with the spread. Bake a bit, then take them out and baste again. Then cook some more, then if not done, baste them again and bake until done.  Oh, and be careful they get dark if the temperature is too much.

So I tried it... Just like she said. They do stick to the pan. I cook them about 350 degrees, cause she never really said what temperature and i was so distracted with the casual instructions I forgot to ask.  They are good, and they do say Christmas Eve to me.  Then I got adventuresome and made the glaze on Chicken thoighs... which was also good.  So have some Curry Chicken Wings and enjoy!