Sunday's Adams Morgan Day Festival was a kaleidoscope of multicultural flavors and fun for the whole family. While I was conducting cooking demonstrations for Patak's brand of Indian sauces, I met Madeleine (photo, above) who took this great photo. If you missed Adams Morgan Day, don't worry! There are many more festivals to enjoy this fall. On October 3 & 4, I'll be at Fells Point Festival in Baltimore, MD.
If you're a fan of Patak's products, or want to learn more, you'll get recipes and free products by stopping by our booth. On October 10, we'll be at Taste of Georgetown until 4pm. To continue the "Taste of India" theme, you could stop by Indique Heights for their annual Dewali Mela festival.
RECIPE:
Curried Chicken
(Brought to you by at www.pataksusa.com Discover the Taste of India™ )
Curried chicken has never been so simple or so flavorful! This recipe uses our Mild Curry Paste; use Hot Curry Paste if you prefer a hotter dish.
Serves 4
Preparation Time 10 mins
Cooking Time 15 mins
Ingredients:
- 1 pound boneless, skinless chicken
- ½ tablespoon oil
- 1 cup diced onion
- ¼ to ½ cup Patak’s® Mild OR Hot Curry Paste
- 1 whole can (15 ounces) diced tomatoes, un-drained
- 1 tablespoon corn starch
- ¾ cup water Peanuts, cashews, raisins, grated coconut or cilantro as garnish if desired. Rice - Basmati rice is the more authentic but any rice will work fine. Cooking Instructions
- Cut chicken into bite size pieces.
- Heat oil in large skillet; add onion and cook 2 to 3 minutes until onion is tender.
- Add chicken and cook until lightly browned, turning once. Add curry paste; cook for 1 minute. Add tomatoes.
- Combine corn starch and water; mix well and add to skillet.
- Simmer, uncovered until the chicken is thoroughly cooked, about 15 minutes. Serve over the hot cooked rice. Top with peanuts, cashews, raisins, coconut or cilantro if desired.
- Any of these individually or in combination work well as a garnish.
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