Bite with Belkys: Curried Chicken with Caesar salad

The Chef: Vani Maharaj
The Dish: Curried Chicken with a side of caesar salad

1 lb. of chicken breast, cut in cubes
1/4 of an onion, chopped
1/4 of a habanero pepper, diced
3 tbs. of green bell pepper, chopped
1 tsp. of fresh thyme, chopped
1 tbs. of fresh cilantro, chopped
Salt and pepper, to taste
1 tbs. of olive oil
1 1/2 tbs. of curry powder
1 cup of water
2 potatoes, cut in cubes

-Start by marinating the chicken. In a mixing bowl, combine chicken breast, onion, habanero pepper, green bell pepper, thyme, cilantro and a pinch of salt and pepper.

-Cover the bowl, and let it marinade overnight.

-Next, mix curry powder with three tablespoons of water in a small bowl.

-Now, add a dash of olive oil in a hot pan with the curry powder mixture and the chicken.

-Let it all cook for about 20 minutes. Chef Vani says to make sure you stir it frequently, and keep adding water, so it won't dry out.

Ingredients for Caesar Salad:

1 egg yolk
2 anchovies
1 dash of Tabasco sauce
1 tbs. of mustard
1 tbs. of sherry vinegar
1 dash of Worcestershire sauce
2 tbs. of Parmesan cheese, grated
1 garlic clove
Juice of 1 lemon
salt and pepper, to taste
1 cup of olive oil
1 head of romaine lettuce

-First, prepare a salad dressing. In a blender, add egg yolk, anchovies, Tabasco sauce, mustard, sherry vinegar, Worcestershire sauce, Parmesan cheese, one garlic clove, lemon juice, and season it with salt and pepper.

-As it blends, carefully pour in olive oil.

-Next, in a large bowl season romaine lettuce with salt and pepper, and top it with the dressing. Lastly, toss it together.

To Plate the Dish:

Serve the curried chicken with the caesar salad on the side. At the restaurant, Chef Vani garnishes the salad with Parmesan cheese, bacon and their signature tortilla Espanola croutons.

Serving Suggestion: White Wine

Serves: 2

FOR MORE INFORMATION:

Alta Cocina
5837 Sunset Drive
South Miami, FL 33143
305-662-7435
http://www.altacocinarestaurant.com/