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Recipes

Vij’s Thanksgiving turkey coconut curry

BT Toronto | posted Friday, Oct 4th, 2013

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Vij’s Thanksgiving turkey coconut curry

Serves 6

Preparation time: 30 minutes

Ingredients:

  • ½ tsp saffron (optional)
  • ¼ cup very hot water (optional)
  • 1/3 cup cooking oil
  • 1 tbsp cumin seeds or black mustard seeds
  • ½ tsp asafetida (optional)
  • 2 tbsp finely chopped garlic (6 medium cloves)
  • 1 tsp turmeric
  • 1 ½ tsp salt
  • 1 tsp ground cayenne pepper
  • 2 tsp paprika (optional)
  • 5 cups coconut milk
  • 2 cups stock (chicken or vegetable)
  • ½ cup chopped cilantro (optional)
  • 1 pound of cooked turkey – Thanksgiving leftovers are perfect!

Method:

  1. Place saffron threads in a small bowl. Add water and soak for 30 minutes. Set aside.
  2. In a medium pot, heat oil on medium-high for 45 seconds. Add cumin (or mustard) seeds. Allow cumin seeds to sizzle for 30 seconds (or wait 1 to 2 minutes for mustard seeds to start popping). Sprinkle in asafetida, stir, then immediately add garlic and sauté for 2 minutes. Add turmeric, salt, cayenne and paprika and sauté for 1 minute.
  3. Stir in coconut milk and stock. Increase the heat to high and bring to a boil. Add cooked turkey, cover, decrease the heat to low and simmer for 5 minutes. Remove the lid and stir in saffron and its water. Stir in cilantro and serve immediately.

Courtesy Vikram Vij, www.vijs.ca

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Quick and easy juicy garlic chicken with veggie stir fry

BT Toronto | posted Thursday, Sep 12th, 2013

chickennoodles

This recipe is quite versatile as you can make it less spicy for the kids or add some extra zing with chili sauce.  You can even make it a little more exotic by adding curry spices to the noodle dish.  The world is your oyster. The chicken’s garlic seasonings lend themselves well to whatever part of the culinary world you’d like to visit – in under an hour.

Quick and easy juicy garlic chicken with veggie stir fry

Serves 4

Preparation time: 10 minutes | Cooking time: 50 minutes

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp canola oil
  • 1 package of Maggi So Juicy Garlic Seasoning
  • 12 button mushrooms, sliced
  • 1 small head of broccoli, cut into florets
  • 1 small onion, sliced thinly
  • 1 carrot, sliced thinly
  • 450g package of egg noodles
  • 1 Tbsp sesame oil (optional)
  • 1 lime, juiced
  • 2 green onions, finely sliced
  • 2 tsp sesame seeds (optional)

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
  3. About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
  4. Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
  5. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
  6. Add the cooked noodles to the pan with the vegetables and toss to combine.
  7. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

Courtesy Christian Pritchard, www.ChrisCooking.com

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