Curry Sauce Base
2 Tbsp. unsalted butter
1 cup diced vidalia onion
2 green apples, peeled, diced
1/2 lemon, juiced
1/2 tsp. madras curry
1 cup chicken stock
1/4 cup heavy cream
1/2 banana, sliced
to taste sea salt and freshly ground black pepper
Melt butter in heavy saucepan over medium heat. Add onions, apples and lemon juice. Cook 5 minutes without browning. Stir in curry. Add chicken stock and heavy cream. Bring to boil. Reduce by 1/3. Add banana. Place mixture in blender. Process until smooth. Strain through fine sieve. Season to taste with sea salt and freshly ground black pepper.
Free Range Chicken in "Hog Heaven"
2 Tbsp. vegetable oil
6 6 oz. organic free range chicken breast, boneless, skinless
1 Tbsp. "Hog Heaven"
1/2 cup unsweetened coconut milk
2 Tbsp. chopped fresh cilantro
1/4 cup chopped green onion tops
to taste sea salt and freshly ground black pepper
Cut chicken into strips. Toss with "Hog Heaven" to evenly coat. Heat oil in large deep skillet over medium-high heat. Add chicken. Sauté until partially cooked, about 2 minutes. Stir in coconut milk and curry sauce base. Bring to gentle boil. Add cilantro and green onions. Simmer 2 minutes, until done. Season to taste with sea salt and freshly ground black pepper.
Steamed Brown Rice
1 cup medium grain brown rice
2 cups water
1 Tbsp. minced fresh chives
1/4 cup toasted pine nuts
1/2 tsp. ground cumin
to taste sea salt and freshly ground black pepper
Combine rice, water, cumin, salt and pepper in small heavy saucepan. Cover. Bring to boil over high heat. Reduce heat to low. Simmer 45 minutes, until rice is tender but still slightly chewy, and all water is absorbed. Let sit undisturbed 5 minutes. Fold in chives and pine nuts. Set aside.
Presentation
6 baby bok choy, steamed
1/4 cup toasted cashews
6 sprigs mint
Scoop brown rice in center of deep pasta bowl. Surround with chicken. Top rice with baby bok choy. Sprinkle toasted cashews on chicken. Garnish with mint sprig.