Main Meal Receipes

Spicy Saffron Chicken

For the Roux
½ stick butter
2 tablespoons of All purpose flour
½ cup milk
seasoning

One Onion Diced small
½ Red Bell Pepper Diced
½ Orange Bell Pepper Diced
4 cloves garlic chopped small
½ teaspoon Madras curry powder
½ teaspoon Garam Masala
¼ teaspoon Red Cayenne Pepper
One pinch Dried Saffron
Seasoning to taste
3 Tablespoons Sour cream or Yoghurt
1.5 lbs chicken breast
3 desert spoons of Extra Virgin Olive oil
Roux
Melt the butter in a heavy based pan, when melted remove from the heat and slowly add the flour. Mix well stirring continuously until the butter has been fully absorbed.

Very slowly stir in the milk until the mixture is runny and lump free. (If you get lumps. when the milk is all in strain the mixture through a fine strainer)

Place back on the heat and bring up to warm, stirring continuously. Remove the pan and allow the mixture to cool

In a large oven proof metal dish add two dessert spoons of Olive oil. Heat until it starts to smoke, add the garlic and stir reduce the heat. Do not allow the garlic to burn. Cook for two minutes then add the onion and continue cooking until the onion is soft and clear to look at. Now add the peppers and cook for two minutes.
Remove the mixture from the pan and place in a bowl.
Slice the chicken breasts into finger sized pieces season with salt and pepper.
Add one more dessert spoon of oil to the pan and bring it back to hot. Add the chicken slices and brown both sides. Remove the chicken to a plate and allow the pan to cool.
Slowly pour in the roux mix and start warming it. Then add the onions and pepper mix, Stir continuously. If the sauce becomes too thick add a little more milk. Cook for two mins.
Add the Sour Cream and stir it in.
Mix the Curry paste, Garam Marsala, Cayenne pepper and saffron in small bowl add some of the heated liquid and stir well to a fine paste
Add this paste slowly to the main liquid in the pan and blend well.
Add the browned chicken to the liquid and cover with a lid.
Cook in an oven at 350 Deg F for approximately 45 mins.

Serve with Popadoms and Cooked Rice.
Serves four.

Babotie
Thanks to Terry Smook

llb beef mince
1 thick slice bread
1 cup milk
I large chopped onion
2 tblspn. butter
2 large eggs
I tablspn vinegar
1 tablspn apricot jam (or any other jam)
salt, pepper
I tablspn curry powder.

Fry mince and onion in butter, add curry powder. Take off heat. Soak bread in 1/2 of milk. Squeeze out milk and reserve it.
Add bread to mince plus I egg, vinegar, jam, salt & pepper. Place in greased oven dish. Beat remaining egg in milk and pour over mince mixture. Bake at 375 F for about 30 mins. Serve with rice and chutney.