Ingredients
2 tbsp vegetable oil
1 medium onion, chopped
1 green pepper, cut in strips
1 garlic clove, minced
1 1/2 tbsp curry powder
4 chicken breasts, boned skinned & c, ut in 1 dice
4 medium potatoes, peeled cut in 1 dice
1 can coconut milk (about 16 oz)
1 chicken stock or water
Directions
IN A LARGE CASSEROLE, saute onion in oil until softened. Add green
pepper and garlic and saute 2 minutes. Add curry powder and saute 1
minute. Add chicken, potatoes, coconut milk, salt to taste and enough
stock or water to cover. Bring to a boil, cover and simmer for 30
minutes or until potatoes are tender.
Servings: 4 servings
Coconut Chicken Curry Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into the far past, in fact as far back as the Egyptians, and maybe even further. In practice though, these, early recipes were just basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius recounts how the Roman cooks made use of a wide range of herbs, including a few that will be familiar to modern cooks for example basil, rue and dill. Closer to modern times, we find some interesting books from the 1300s : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of meals eaten by the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new tastes caused a torrent in recipe publications, some of which still exist in academic collections. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Coconut Chicken Curry recipe.
