Fragrant Chicken Curry

3 T oil
1 onion, chopped
2 cl garlic, crushed
1 T Red Thai Curry paste
4 oz creamed coconut
4 C coconut milk
2 lemon grass stalks
6 lime leaves (or lime zest)
2/3 C plain greek yogurt (or regular plain yogurt)
2 T apricot jam
1 cooked chicken approx 3 - 3 1/2 lbs (or equivalent boneless skinless breasts, cooked)

Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 mins until soft. Stir in the red curry paste. Cook, stirring, for 2 minutes. Stir in the creamed coconut and coconut milk, then add lemon grass, lime, yogurt and apricot jam. Stir well, cover and simmer for 30 minutes.

Remove the pan from heat and leave to cool slightly. Transfer the sauce to a blender or food processor and process until a smooth puree, then strain it back into the rinsed out pan, set aside while you prepare chicken.

Cut chicken into bite size pcs, and add to sauce, bring sauce to simmer again, and season with salt & Pepper. Garnish with lime leaves, shredded coconut and cilantro/coriander. Serve over Jasmice rice.

Chicken Marsala

2 cl garlic, finely chopped
1 T vegetable oil
8 boneless skinless chicken breasts
1/2 t salt
1/2 t pepper
8 to 12oz of canned sliced mushrooms, drained
1 C sweet marsala wine OR 1 C dry cooking sherry
1/2 C water OR chicken broth
1/4 C cornstarch
3 T fresh chopped parsley

Spray slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken, pour wine over all.
Cover, cook on low setting for 5 to 6 hours
Remove chicken from cooker. In small bowl, mix water or broth and cornstarch until smooth, stir into liquid in cooker. Increase setting to high. Cover and cook about 10 minutes or until sauce is slightly thickened.
Return chicken to cooker. Cover, cook on high heat 5 minutes longer or until chicken is hot.

Serve with rice or noodles, spoon sauce and mushrooms over chicken. Garnish with parsley

Oatmeal Raisin Cookies

1/2C + 6 T butter, softened
3/4 C firmly packed brown sugar
1/2 C white sugar
2 eggs
1 t vanilla
1 1/2 C all purpose flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 C oats (quick or old fashioned, uncooked)
1 C raisins

Heat oven to 350. Beat butter and sugars on medium speed until creamy.
Add eggs and vanilla, beat well.
Add flour, baking soda, cinnamon and salt; mix well
Add oats and raisins; mix well
Drop dough by rounded tablespoon in ungreased cookie sheets, bake 8 to 10 mins or until light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack, cool completely

Bar Cookies: Bake 30-35 mins in ungreased 9x13inch metal baking pan.