COLOMBO CURRY POWDER
Carribbean curry powder is pungent and aromatic. Making your own gives you control to adjust amounts to your own liking. From All Around The World Cookbook by Sheila Lukins
Provided by Charlotte J
Categories Caribbean
Time 5m
Yield 2 tablespoons
Number Of Ingredients 12
Steps:
- Mix all the ingredients together in a small bowl.
- Transfer to an airtight jar and store in a cool dry place.
Nutrition Facts : Calories 16.7, Fat 0.5, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 3, Fiber 1.3, Sugar 0.1, Protein 0.8
COLOMBA DI PASQUA
Steps:
- In a small cup or bowl, stir the yeast into water to soften. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add the softened yeast, lemon peel, vanilla, salt, eggs, egg yolk, milk, and 3 cups flour to the creamed mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise about 1 1/2 hours. Due to the almond paste, this recipe doesn't double in size. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a smooth ball. Cover and let rest 5 minutes. Shape one ball of dough into a half oval 12 inches wide and four inches high at the center. Place in the center of a parchment-lined baking sheet. Flatten the center slightly so that when the next piece of dough is laid across it, it won't be so thick. Shape the other ball of dough into an 8 by 16 by 16-inch triangle Keep the points of the triangle rounded rather than pointed. Lay the triangle, centered, on the flattened part of the half oval. Fold the narrow end over to make the head. Pinch with your fingers to form a beak into the top side of the dough. Fold the other end in the opposite direction to form the tail. Cut 2-inch slits along the bottom edge of the tail and wing tips. Fan them out as for feathers. Cover with a towel and let rise 45 minutes. Again, due to the almond paste, the dough won't rise as high as other types of yeast dough; however, it does rise high during baking. 1. About 10 minutes before baking, preheat the oven to 375 degrees. 2. Just before baking, beat the egg white until frothy. Lightly brush the dove with the beaten egg white and place thinly sliced almonds, overlapping slightly, on the tail and wings to simulate feathers. Use a small bit of an almond to make the dove's eye (diagram 7). Carefully brush the almond "feathers" with the remaining beaten egg white then sprinkle the dove with granulated sugar. 3. Bake for 20 minutes. Cover the bread loosely with foil with the shiny side up. Continue to bake for 10 more minutes, or until the internal temperature of the loaf reaches 190 degrees. 4. Immediately remove dove from baking sheet and cool on a rack.
CHICKEN COLOMBO
Make and share this Chicken Colombo recipe from Food.com.
Provided by Ambervim
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Colombo Powder:.
- Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
- Chicken:.
- Heat oil and butter in a large saucepan. Stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). Cook over medium heat for 15 minutes, until brown.
- Add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. Simmer over medium heat for 45 minutes.
- Turn off heat and stir in remaining coconut milk, bananas and pistachios.
Nutrition Facts : Calories 550.6, Fat 31.8, SaturatedFat 14.5, Cholesterol 88.9, Sodium 1177.1, Carbohydrate 42.7, Fiber 3.1, Sugar 31.1, Protein 24.9
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