* Chicken Creole Style
* White Rice
* Curried Carrots in Yogurt

Chicken Creole Style

Makes 6 servings

 3 1/2 to 4-pound chicken, cut into serving pieces
 6 tablespoons peanut oil
 4 large onions, finely chopped
 2 teaspoons curry powder
 1/4 teaspoon powdered saffron
 2 very hot fresh peppers, preferably red, seeded and finely chopped
 Salt, freshly ground pepper to taste
 2 cups coconut milk

1. Heat the oil in a heavy frying pan and sauté the chicken pieces until
golden on both sides. Transfer to a heavy, covered casserole.
2. On the oil remaining in the pan sauté the onions until tender but not
browned, add the curry powder, saffron, and hot pepper and cook for 3 or 4
minutes longer. Add to the chicken.

3. Season to taste with salt and pepper, add the coconut milk, cover and
cook at a gentle simmer until the chicken is tender, about 45 minutes. Serve
with rice.

----------------------------------------------------------------------------

White rice

Makes 6 servings

 2 cups long-grain rice
 Juice 1 large lime
 3 cups water
 1 teaspoon salt
 1/4 cup peanut oil

1. Wash the rice thoroughly. Drain, cover with cold water, add the lime
juice and allow to stand for 2 to 3 minutes. Drain.

2. Pour the water into a heavy saucepan with tight-fitting lid, add the
salt, bring to a boil and pour the rice in. Stir, bring back to a boil,
cover, lower the heat and cook for 10 minutes.

3. Stir the oil into the rice, cover and cook on the lowest possible heat
until the rice is tender.

----------------------------------------------------------------------------

Curried Carrots In Yogurt
Singapore

Makes 4 servings

 2 cups low-fat plain yogurt
 2 carrots, skinned and grated (about 2/3 cup)
 1 tablespoon vegetable oil
 1 tablespoon yellow mustard seeds
 2 teaspoons curry powder
 1 small onion, chopped (about 1/2 cup)
 2 jalapeno chilies, seeded and finely minced
 1 teaspoon salt

1. In a medium bowl, stir the yogurt until smooth. Add the carrot and set
aside.

2. In a wok or small skillet, heat the oil. When the oil is hot, add the
mustard seeds and stir-fry for 2 minutes until they brown lightly. Add the
curry powder, onion, chilies, and salt. Stir-fry 5 to 7 minutes, until the
onion begins to turn brown. Add this mixture to the carrots and yogurt.

3. Chill at least a half hour before serving.

Copyright 1995 Acorn Associates, Ltd