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INGREDIENTS

• 1/2 cup canola oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 (15ounce)cans diced tomatoes
• 1 tablespoon black pepper
• 1 teaspoon curry powder
• 1 teaspoon nutmeg
• 1/2 lbcooked beef or cooked chicken or cooked pork
• 1 1/2 cupsjasmine rice
• 1 cup water

DIRECTIONS

1. Over medium high heat, pour canola oil in a large, heated saute pan.
2. Add onion and garlic and saute until light brown.
3. Add pepper and then tomatoes.
4. Cook for 5 minutes, stirring frequently.
5. Lower heat to medium.
6. Add meat, curry and nutmeg and cook for 15 minutes.
7. Add 1 cup water and then rice; stir and cover.
8. Cook at medium heat for 40-50 minutes or until rice is tender.
9. IMPORTANT: ADD WATER AS NEEDED TO KEEP RICE FROM STICKING TO PAN.
10. Serve as is or with tortillas.

INGREDIENTS

• 1 tablespoon olive oil
• 1 (3lb) chicken, deboned and cut pieces
• 2 cloves garlic, crushed
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, diced
• 1 large potato, diced
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 cup water
• 1/4 cupunsalted natural-style peanut butter
• 1 (15ounce)can garbanzo beans, drained and rinsed
• cilantroor parsley, to garnish

DIRECTIONS

1. In a large dutch oven heat oil over medium high heat.
2. Add chicken, and brown.
3. Remove chicken from pan and set aside.
4. Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
5. Saute for 2 to 3 minutes.
6. Season with cumin, coriander, black pepper, red pepper and salt.
7. Return browned chicken and accumulated juices and add water to the pan.
8. Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
9. Remove lid, and stir in the peanut butter and garbanzo beans.
10. Make sure the peanut butter is blended inches Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
11. Remove from heat, adjust seasoning, sprinkle with cilantro and serve.

INGREDIENTS

• 2 1/2-3 lbs boiler fryer chickens(ready to cook)
• 2 tablespoonsoil
• 1 whole onion
• 3-4 teaspoons curry powder, to taste
• 3 cloves garlic, left whole just smashed a bit
• 1 teaspoon sugar
• salt
• 1/2-1 teaspoon cayenne pepper
• 1 cup water

DIRECTIONS

1. Place all ingredients into a large stock pot with a lid.
2. Bring to a boil on high heat for 15 minutes.
3. Lower heat to medium.
4. Simmer for one hour.
5. Serve over rice.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 cup water
• 3 tablespoons lemon juice
• 1/8 teaspoon salt, to taste
• 3 cups sliced carrots(4 medium-large)
• 1 lemon, zest of
• 1/4 cup chopped parsley

DIRECTIONS

1. Heat oil in large non-stick skillet over medium heat.
2. Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds.
3. Add water, lemon juice and salt.
4. Bring to a simmer.
5. Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often.
6. Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes.
7. Stir in parsley and lemon zest.
8. Serve hot or at room temperature.