Subject: Curried Chicken Breasts
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 28 2000 - 20:42:07 EDT
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F O O D F U N N Y
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Here's a little airplane food humor from reader Aimee in New Zealand:
Tower: Eastern 702, cleared for takeoff, contact departure on 124.7
Eastern 702: Tower, Eastern 702 switching to departure. By the way,
after we lifted off we saw some kind of dead animal on the far end of
the runway.
Tower: Continental 635, cleared for takeoff, contact departure on
124.7. Did you copy the report from Eastern?
Continental 635: Cleared for takeoff roger, and yes we copied Eastern.
We've already notified our caterers.
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T O D A Y ' S R E C I P E
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In spite of the overnight marinading for this dish, it is still quick
to assemble and easy to cook.
Curried Chicken Breasts
4 - 6 skinless, boneless chicken breast halves
2 - 4 cloves garlic, finely chopped
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) lemon or lime juice
2 tsp (10 ml) grated ginger
2 tsp (10 ml) ground coriander
2 tsp (10 ml) curry powder
1 tsp (5 ml) grated lemon or lime zest
1 tsp (5 ml) cayenne, or to taste
Salt and freshly ground pepper to taste
Combine all ingredients in a large, nonreactive bowl and toss to
thoroughly combine the ingredients and coat the chicken breasts with
the mixture. Marinate overnight in the refrigerator. Broil or grill
until cooked through. Serves 4 to 6.
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