Küchenlatein

This week Ed from Tomato hosts the Weekend Herb Blogging. Like last week I used a member of the Alliaceae-family, scallions, green onions or spring onions and my favourite herb: parsley. I like coriander seed but no cilantro, so I substituted the cilantro in the recipe with parsley, like I always do. And it's the first dish, I cooked with my new crockpot.


A very tasty dish! The crockpot affords a great relief for busy mothers. I'll test some more recipes.


-========= REZKONV-Recipe - RezkonvSuite v1.3

Title: Chicken curry with scallions, peanuts and parsley
Categories: Crockpot, Poultry, Main dish
Yield: 3 Servings

300 grams Chicken breast, cut into 1 cm stripes
1 Bell pepper, cut into strips
1 Carrot, sliced
1 Onion, roughly chopped
70 ml Chicken stock
1 tablesp. Soy sauce
1 clove Garlic, chopped
Cumin, pul biber and coriander, ground to taste
40 grams Peanut butter
1/2 tablesp. Starch, corn or potatoe
100 ml Coconut milk
1/2 teasp. Lemon juice

=========================== TO SERVE ===========================
Scallions, peanuts and parsley, chopped

============================ SOURCE ============================
adapted recipe from Gabriele Frankemölle
-- Edited *RK* 11/26/2006 by
-- Ulrike Westphal

Give meat, carrot, pepper and onions into the crockpot, add chicken
stock, garlic and soy sauce. Season to taste with the spices.

Cook on "low" about 4 1/2 h.

Whisk peanut butter, coconut milk, lemon juice and together and add
to the mixture in the crockpot. Cook for further 10 minutes on
"high".

Serve with scallions, peanuts and parsley.

=====

more recipes and entries in English

Tagged with: weekend herb blogging at Tomato

food and drink, whb, recipe, parsley, scallions, spring onions, green onions