Dale Shipp wrote to Dave Drum <=-
Allow me to recommend Berryhill jams (ALDI exclusive) which do have
some small bits of fruit and the occasional seed. I quite like their strawberry and blackberry varieties which are much more spreadable
than the restaurant packets one gets with his breakfast toast.
Thanks for that recommendation -- we do have an ALDI not to far away,
and so we'll look for them next time we are there.
I take a jar of their jam with me to Pancake & Sausage fund raisers. I've
never been a fan of pancake or maple syrup. And no one stocks molasses
(black treacle) at those things.
I expect you will substitute boneless thighs.
Interesting note: At the Indian buffets we have been to, there will be
a variety of chicken dishes made with boneless chicken breasts. And
then there will be Tandori chicken made with bone on chicken thighs and drumsticks.
Haven't seen them put any necks or backs out on the line though. I
wonder if they buy whole chickens and use those pieces for making
broth?
When I was a youngster helping out with preparing chickens for the pot
they were cut a *lot* differently than currently. From each chook we
got a neck, two thighs, two drumsticks, one breast, one "wishbone"
section (front part of the breast), two wings, back in two sections
and the giblets - heart, gizzard and liver. Ten pieces plus the "offal"
Commercially processed chicken is band sawed in half leaving the forward
part of the back attached to the breast half, wings cut loose, legs cut
in two, with the rear part of the back attached to the thigh sections.
Eight pieces. Gizzards and hearts packaged together for sale. Livers
sold on their own. Necks .... quien sabe?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Murg Makhani w/Scented Basmati Rice
Categories: Asian, Poultry, Herbs, Dairy, Rice
Yield: 5 servings
3 tb (45 ml) butter
1 1/2 lb (700 g) chicken thighs
1 lg Onion; diced
1 tb (15 ml) fresh grated ginger;
- unpeeled
2 cl Garlic; minced
1 ts (5 ml) garam masala
+=AND=+
1 ts (5 ml) curry powder
+=OR=+
2 ts Curry powder
1 ts (5 ml) cumin
1/4 ts (1.25 ml) cayenne pepper;
- more to taste
1 ts (5 ml) salt
1 c Tomato sauce
1 c (250 ml) whipping cream
1/2 c (125 ml) plain yogurt
2 tb (to 3 t)/(30-45ml) cilantro;
- chopped, garnish (opt)
MMMMM-------------------SCENTED BASMATI RICE-------------------------
1 1/2 c (325 ml)well-rinsed, drained
- basmati rice
2 1/2 c (625 ml) water
3 Whole cardamom pods
1 (2"/5 cm) piece of cinnamon
Bring to a boil, stir, cover, simmer for 20 minutes.
Remove the cardamom pods and cinnamon stick. Fluff with
a fork.
FOR THE CHICKEN: Trim the chicken meat and dice it into
bite-sized chunks.
Heat 2 tablespoons (30ml) of the butter in a large
heavy-bottomed saucepan or dutch oven over medium heat.
Lightly brown the chicken pieces and remove them to
another bowl.
Add the remaining 1 tablespoon (15ml) butter, plus a
splash of water (to loosen the browned bits at the
bottom) to the saucepan and saute the onion and ginger
until soft.
Add the garlic, spices and salt, and cook for another
minute or two, until they smell wonderfully aromatic.
Return the chicken, plus all the buttery juices, to the
saucepan.
Stir in the tomato sauce and bring slowly to a boil.
Reduce the heat, and simmer, stirring frequently, for 10
minutes.
Add whipping cream and yogurt (if using), and simmer for
10 to 15 more minutes, stirring frequently, until
chicken is cooked through and sauce thickened to your
liking.
Garnish with the chopped cilantro.
SERVES 6 (or 4, plus lovely leftovers to take and heat
up for your lunch and drive your co-workers crazy the
next day)
Adapted from "Authentic Indian cooking" by Madhuri Anand
RECIPE FROM:
https://www.kitchenfrau.com
Uncle Dirty Dave's Archives
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