Good food. Good vibes. jamaicaneats.com WIN A basket of goodies from SEPROD. Scroll down or click here to find out how!
RECIPE OF THE MONTH: Chicken and Creamy Curry Wrap Scroll down for recipe
JamaicanEats magazine newsletter
February 2011 email@example.com
Photo by Carlington Wilmot
JamaicanEats paper edition coming in March The digital version of the Dec.-March 2011 JamaicanEats has been in distribution since January. The paper edition is being mailed at the end of February and into March. Look out for your copy in the mail if you are a subscriber or member. Remember to renew your subscription or sign up to be a subscriber or member to ensure getting your bellyful of JamaicanEats. Log on to www.jamaicaneats.com to subscribe or become a member. If you have moved, remember to send us your new address.
Always yearning for JamaicanEats Each time I return to Jamaica this is one of the first things I go to look for......and usually find that they are all sold out......at stores or even the airport. I am being patient and will now be on the lookout for my magazines to come. I find this magazine of superior quality both in the printing and the contents. I lived in JA for 30 years and never had a great magazine like this one to compare with. - Marcia Henry, Maryland, U.S.
I always learn a lot I really learnt a lot about coconut in this past edition...there are always many interesting things in each issue, (besides all the delicious recipes). - Toni Butz, Bermuda
SEPROD: FEATURED ADVERTISER OF THE MONTH
RECIPE OF THE MONTH Chicken and Creamy Curry Wrap 1/2 chicken breast, cut into cubes 2 tablespoons light sour cream 1 tablespoon red curry
powder 1/2 cup lettuce 3 slices tomato 1 large wheat tortilla 1. Brown chicken in a skillet greased with oil or cooking spray. 2. Combine sour cream and curry in a bowl. 3. Warm up tortilla for 20 seconds. 4. Once chicken is browned and cooked thorough, place it in the warm tortilla. 5. Top chicken with sour cream and curry mixture. Top with lettuce and tomato. Wrap up tortilla. Serve warm. Serves 1. ____________________________________________________________
Crunchy Curry Chicken Almonds or cashews give this curry chicken dish a yummy crunch. 1 pound boneless, skinless chicken breasts 2 tablespoons curry powder 1/4 teaspoon ground cinnamon 2 tablespoons olive oil 1 medium onion, thinly sliced 2 medium zucchini, thinly sliced 1 1/2 cups chicken broth 1 1/2 cups coconut milk 1 1/2 teaspoons salt 1/4 teaspoon black pepper Cooked rice 1/2 cup fresh basil leaves, shredded 1/4 cup (1 ounce) almonds or cashews, chopped
1. Rinse and pat dry chicken. 2.Cut into 1-inch pieces and place in a bowl. Sprinkle with curry and cinnamon, toss and set aside. 3. Heat 1 tablespoon of oil in a large pot over medium heat. Add onion, zucchini and cook until softened — 3-5 minutes. 3. Transfer to a plate. 4. Heat remaining oil in the pot. Add chicken and cook for about 5 minutes until brown on all sides. 5. Add chicken broth, coconut milk, salt and pepper. Bring to a gentle simmer. 6. Return the zucchini and onion to the pot and heat for 5-7 minutes, until the chicken is cooked. 7. Place rice on 4 plates, top with curry chicken. Sprinkle with basil and almonds.
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