Simplify your life this winter by cooking an easy curry dish.

What is curry, you ask? It's not one spice but a blend of spices such as coriander, turmeric, dried red chili, cumin, cinnamon, cloves, pepper, mustard, fenugreek, cardamom and fennel. There are as many variations of curry powder as there are sailboats in Vancouver harbour on a sunny, windy day.

Authentic curry will always be made from scratch. For the everyday cook, however, the grocery store's generic curry powder is totally acceptable.

Honey Curry Chicken
Serves 4 Serve with rice and steamed vegetables
4 boneless, skinless chicken breasts
1 tablespoon grated fresh ginger
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons butter
½ cup honey
¼ cup Dijon mustard
1 tablespoon curry powder
salt and pepper to taste

Preheat oven to 350 degrees F. Place chicken in a 9 x 13 1-inch-deep baking dish. In a small skillet, heat olive oil over medium high heat. Add ginger and garlic and sauté 1 minute. Add butter, honey, Dijon and curry powder. Stir until butter is melted. Season with salt and pepper. Pour sauce over chicken, turn chicken to coat well. Bake for 45 minutes or until chicken is cooked.

Carrot Soup With A Hint of Curry Serves 4
1 tablespoon butter
2 medium onions, chopped
2 leeks, chopped
2 tablespoons butter
6 large carrots sliced thin
1 teaspoon curry powder
½ teaspoon salt
2 cups water
2 cups chicken stock
Cilantro, chopped (optional)

In a medium-large pot, melt butter over medium heat. Add onions and leeks and sauté until soft, about 8 to 10 minutes. Add butter, carrots, curry, salt, water and chicken stock. Bring to a boil. Lower heat, cover and simmer until carrots are soft, about 20 to 30 minutes. Season with salt and pepper. Puree soup in a blender until smooth. Serve with cilantro sprinkled on top if using.

Barb Kemp enjoys cooking simple dinners using fresh whole foods. Find her recipes and cooking ideas for the everyday cook at www.recipestotherescue.ca

Copyright North Shore Magazine Issue Dec 08 - Jan 09