Chicken Biryani

Heat oil in a large skillet over medium heat. Stir cook onion and chicken until chicken is no longer pink (about 5-7 minutes). Add rice and biryani paste and stir constantly for 2 minutes. Add tomatoes, including juice, water and salt. Cover and bring to a boil.

Reduce heat to low and simmer, tightly covered and without stirring, for 15 minutes. Stir in vegetables, cover and continue to simmer until liquid is absorbed and rice is tender.

Curry pastes are a combination of curry powder, vinegar and other seasonings. Curry powders, in traditional Indian cooking, are freshly ground from as many as 20 different spices, herbs and seeds. The choice of ingredients depends on the cook and the region, and may include things like cardamom, chilis, cloves, fennel seeds, poppy seeds, mace, tamarind and turmeric. Curry pastes are available in the Asian section of large grocery stores, so you can enjoy curry without the work of finding and grinding the ingredients.

Makes 4 servings

Thai Red Curry

In a large skillet or wok, heat canola oil over medium heat. Add curry paste and stir cook for about a minute. Add coconut milk, lime juice and fish sauce. Bring to a boil; stir in chicken, eggplants and onion. Simmer until chicken is cooked (about 5 minutes). Top with basil and serve immediately with jasmine rice.

Red curry paste is available in the Asian section of most large grocery stores. It's a blend of 12 or more ingredients and some of these, like galangal (Thai ginger) and Kaffir lime leaves, are hard to find in Winnipeg. It's easier to buy the paste than prepare it from scratch.

Makes 4 servings