Recipe#13232

Title: Chicken Curry

From: "Dancer^" sigatress@attcanada.net 
 Newsgroups: rec.food.recipes 
 Subject: Evil Jungle Princess 
 Date: 6 Jun 1999 06:56:04 -0600 
 Message-ID: <029001beaeb5$65cd0080$2ed6c28e@appachee> 

2 Tbsp. yogurt cheese, (strained yogurt)
 2 Tbsp. evaporated skim milk
 1/4 cup low-sodium chicken broth
 1/4 tsp. coconut extract
 1/2 tsp. cornstarch
 1/2 tsp. chili powder
 1 tsp. peanut oil
 2 cloves garlic, peeled and chopped
 2 Tbsp. lemon grass, finely chopped
 2 kaffir lime leaves, soften in warm water, finely chop
 8 ozs. skinless, boneless, chicken breast, sliced 2 x 1/4 inch strips
 1 tsp. sugar
 7 fresh mint leaves
 1 tbsp. fish sauce
 1/2 tsp. cayenne or to taste
 1 tbsp. lime juice, freshly squeezed or to taste
 2 cups. Chinese cabbage, thinly sliced
 2 cups. red cabbage, thinly sliced
 1 2/3 cups. enoki mushrooms
 Combine the yogurt, milk, chicken stock, coconut extract, cornstarch,
 and chili powder in a small bowl. Stir until smooth with a wire
 whisk and set aside. Heat the oil in a large skillet and cook the
 garlic, about 1 minutes. Remove and discard the garlic.Add the
 lemon grass,lime leaves, chicken, and stir-fry until the chicken
 turns white and loses its raw look. Ad the yogurt mixture and
 stir-fry until the chicken turns completely white and the sauce
 has cooked down into a coating, not floating cream. Stir in the
 sugar, mint leaves, and fish sauce. Add the cayenne. Pour in the
 lime juice, to taste. Remove from heat and keep warm. Cook the
 cabbage slices and mushrooms in a hot skillet with just enough
 stock or water to create a little stream. Toss until heated through,
 about 2 minutes.
 To serve: Lay the cabbage on warm dinner plates and spoon the sauced
 chicken on top. Serve with a small bowl of steaming short-grain
 white rice on the side.