Indian(ish) turkey sliders

Delish! I did them on a skillet and served with rice. I also added onions to the meat, and used ground instead of fresh ginger.

http://www.epicurious.com/recipes/food/views/Bombay-Sliders-with-Garlic-Curry-Sauce-237320

Burmese Chicken Curry

Source: http://allrecipes.com/Recipe/Burmese-Chicken-Curry/Detail.aspx

Ingredients

2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt

2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper (KGW: forgot this! Added some chili powder toward the end instead.)
2 teaspoons paprika (KGW: didn't have this.)
2 tablespoons water

5 teaspoons corn oil (KGW: used Canola oil.)
2 tomatoes, chopped (KGW: used 1 can diced tomatoes, with juice.)
1 teaspoon minced lemon grass (KGW: didn't have this.)
1 tablespoon fish sauce (KGW: substituted 2 parts soy sauce, 1 part lime juice.)
1 cup water

Directions

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. (KGW: I did this by putting the chicken and the spices in a plastic bag and shaking/smushing.) Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste. (KGW: don't forget the water!)

Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass (if using), and fish sauce (or substitute). Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Squash Potato Curry Soup

6/8/10


Squash potato curry soup


INGREDIENTS
3 medium sized carrots
2 videalia onions
A little over a pound of petite idaho potatoes
1 acorn squash
1 cauliflower
1/3 jalepeno pepper
Olive oil
Curry power
Cumin
salt/pepper
Honey
Milk
Fresh spinach leaves

DIRECTIONS
1. In a large pot, sautee 1 vidalia onion, 3 carrots, and a little over a pound of petite idaho potatoes (all chopped) with 1 tablespoon of olive oil
2. When they begin to soften, add one acorn squash (microwaved for 5 minutes beforehand to partially cook)
3. Add curry powder, cumin, and salt and pepper to taste. Add honey to taste.
4. Meanwhile, sautee one head of cauliflower, chopped, and 1 vidalia onion in a pan.
5. Add 1 cup chicken broth to pot. Add 1/3 jalepeno pepper after broth comes to a boil. Simmer for a couple minutes.
6. Blend soup in batches, leaving some chunks and adding milk to thin.
7. Put soup back in pot and add cauliflower and combine.
8. Serve with fresh spinach leaves on top.

NOTES: Good with lion's head mushroom on the side!