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Menu: Chicken curry and kheer

BY DI ARTS STAFF | FEBRUARY 19, 2009 7:51 AM

Watching this weekend’s Academy Awards show, a night for celebrities to flaunt their bony bods, might bring on some mighty strong munchies to those whose careers don’t depend on cellulite (or lack thereof). Celebrate your right to eat in the style of Slumdog Millionaire, this year’s front-runner for best picture. If Hugh Jackman’s show tunes aren’t enough to make your night, chicken curry and kheer (rice pudding) should do the trick.



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Chicken curry

Ingredients:
1 tbsp. butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced (though 1 head would be better)
1/2 cup chopped onion
2 tbsp. cornstarch
2 to 3 tsp. curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt to taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

Directions:
Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth. Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.

Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix. Press mixture into greased mold. Unmold at once on platter and fill with chicken curry.

Kheer

Ingredients:
2 cups coconut milk
2 cups milk
3 tbsp. white sugar
1/2 cup basmati rice
1/4 cup raisins
1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachio nuts

Directions:
Bring the coconut milk, milk, and sugar to a boil in a large saucepan. Add rice and simmer over low heat until the mixture thickens and the rice is tender after roughly 20 minutes. Stir in the raisins, cardamom, and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.


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