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Jamaican Eats newsletter February
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Good food. Good vibes. jamaicaneats.com WIN
A basket of goodies
from SEPROD. Scroll down or
click here to find out how!
RECIPE OF THE MONTH:
Chicken and Creamy Curry Wrap Scroll down for recipe
JamaicanEats magazine newsletter February 2011 [email protected] Photo by Carlington Wilmot
Always yearning for JamaicanEats Each time I return to Jamaica this is one of the first things I go
to look for......and usually find that they are all sold out......at
stores or even the airport. I am being patient and will now be on
the lookout for my magazines to come. I find this magazine of
superior quality both in the printing and the contents.
I lived in JA for 30 years and never had a great magazine like
this one to compare with.
- Marcia Henry, Maryland, U.S.
I always learn a lot I really learnt a lot about coconut in this past edition...there are
always many interesting things in each issue, (besides all the
delicious recipes).
- Toni Butz, Bermuda
JamaicanEats paper edition
coming in March The digital version of the Dec.-March 2011 JamaicanEats
has been in distribution since January. The paper edition is
being mailed at the end of February and into March.
Look out for your copy in the mail if you are a
subscriber or member. Remember to renew your subscrip-
tion or sign up to be a subscriber or member to ensure
getting your bellyful of JamaicanEats. Log on to
www.jamaicaneats.com to subscribe or become a member.
If you have moved, remember to send us your new
address.
Contact: 876.655.0879; 604.484.4260; 305.515.8430; 011 44 203
318 4699 E-mail: [email protected]
Agent: 20Twenty Strategies Consulting, P.O. Box 1394, Mandeville, Jamaica W.I. — T. (876) 620-8588 C. (876) 470-8536
Email: [email protected]
If you do not want to receivie this newsletter, e-mail newslet-
[email protected] with the words, Remove me from the
newsletter in the subject line.
RECIPE OF THE MONTH
Chicken and Creamy
Curry Wrap 1/2 chicken breast, cut into cubes
2 tablespoons light sour cream
1 tablespoon red curry
powder
1/2 cup lettuce
3 slices tomato
1 large wheat tortilla
1. Brown chicken in a skillet greased with oil
or cooking spray.
2. Combine sour cream and curry in a bowl.
3. Warm up tortilla for 20 seconds.
4. Once chicken is browned and cooked thor-
ough, place it in the warm tortilla.
5. Top chicken with sour cream and curry
mixture. Top with lettuce and tomato.
Wrap up tortilla.
Serve warm. Serves 1. ____________________________________________________________
Crunchy Curry Chicken Almonds or cashews give this curry chicken
dish a yummy crunch.
1 pound boneless, skinless chicken breasts
2 tablespoons curry powder
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups chicken broth
1 1/2 cups coconut milk
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Cooked rice
1/2 cup fresh basil leaves, shredded
1/4 cup (1 ounce) almonds or
cashews, chopped
1. Rinse and pat dry chicken.
2.Cut into 1-inch pieces and place in a bowl.
Sprinkle with curry and cinnamon, toss and
set aside.
3. Heat 1 tablespoon of oil in a large pot over
medium heat. Add onion, zucchini and cook
until softened — 3-5 minutes.
3. Transfer to a plate.
4. Heat remaining oil in the pot. Add
chicken and cook for about 5 minutes until
brown on all sides.
5. Add chicken broth, coconut milk, salt and
pepper. Bring to a gentle
simmer.
6. Return the zucchini and onion to the pot
and heat for 5-7 minutes, until the chicken is
cooked.
7. Place rice on 4 plates, top with curry
chicken. Sprinkle with basil and
almonds.
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