Favorite Recipes

Executive Chef Andrea McDonald-Black shares a different recipe each month. You might want to try making it yourself or better yet, schedule an appointment with a member of our Marketing team and enjoy a delicious meal prepared by our Dining Team. You might get to try this special recipe!

"Curry powder mainly consists of these ingredients; turmeric, cumin, nutmeg, ginger, cloves, coriander and many more spices. The influence of Curry powder is heavy in Indian cuisine as well as other Asian cuisines. However, I prefer a milder taste of curry in my dishes. I sometimes also make curried vegetables which is very tasty and a good change for many vegetarians.  The recipe below is devised to be kid friendly and also light on those with very SENSITIVE stomachs."

Curry Chicken (heart healthy)

INGREDIENTS:

STEPS:

1. Combine salt, lime juice, salt, paprika, scallions, ginger and balsamic vinegar and curry powder in a bowl.

2. Add the chicken into the marinate, and coat all the chicken repeatedly until it’s all covered in this spicy marinade.

3. It’s better to place it in the refrigerator for about an hour or even overnight to infuse all the flavors in the chicken.

4. Heat a pan with about a tablespoon of olive oil. Sauté your diced onions until brown.

5. Put the meat with the marinade (do not discard the marinade) in the hot oil and turn occasionally. You then cover the pot for about 10 minutes and turn the chicken again. At this point you will note the level of liquid has risen in your pot. Cover until the liquid level is right at the very bottom of the pan.

6. Add the tomato paste, turning the chicken as you do this. Add the water / chicken broth and cover.

7.Simmer your chicken for about 45 minutes, while occasionally turning it. Serve with white rice and parsley or cilantro on top as a garnish.