To make the curry sauce, place all sauce ingredients - except the whole cumin seeds - in a food processor. Process well.

Pour sauce into a cassarole dish. If you'd like more sauce, add up to 1/2 cup good-tasting chicken stock and stir together. Now add the chicken pieces along with the cumin seed plus lime leaves or bay leaves. Mix well.

Cover and bake at 375 degrees for 45 minutes. Note: this curry can be would simmered over a stovetop, if desired, being sure to cover it and stir occasionally until cooked.

Remove from oven and add the tomatoes and peppers. Stir well, then return to oven to bake another 15-20 minutes, or until both chicken and vegetables are cooked.

Do a taste test: add more fish sauce if not salty enough; if too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.

Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice (white or whole-grain).

Recipe courtesy: About.Com

Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.

Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes.

Stir in olive oil and simmer 1 to 2 more minutes.

Sauce may be refrigerated up to 1 week.

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice and peas, topped with a generous amount of chopped cilantro.

Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently.

Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.

Stir in ginger and garlic; cook 1 minute, stirring constantly.

Add curry powder mixture; cook 2 minutes, stirring constantly.

Add broth and tomatoes; bring to a boil.

Cover, reduce heat, and simmer 1 hour.

Stir in potato and chickpeas. Cook, uncovered, 30 minutes.

Add peas; cook 5 minutes or until thoroughly heated.

Remove from heat; stir in lemon juice. Discard bay leaf.

Recipe courtesy: Cooking Light

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

To prepare the sauce, peel the cucumber, halve it lengthwise, then scrape out the seeds. Cut the cucumber crosswise into thin slices.

In a bowl, stir together the cucumber slices, yogurt, cilantro or mint, salt and black pepper. Cover and refrigerate until serving.

To prepare the chicken, in a small bowl, stir together the yogurt, lemon juice, 2 tablespoons of the oil, the garlic, ginger, curry powder, turmeric, salt and cayenne; set aside.

Scrape the yogurt mixture into a large zip-top plastic bag.

Add the chicken to yogurt mixture in bag; seal. Marinate in refrigerator for 2 hours. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt.

Preheat grill to medium-high heat.

Brush grill rack with oil. Arrange chicken on grill rack. Grill 6 minutes on each side or until done.

Brown meat with onions.

Add spices and tomato sauce.

Mix and simmer till done.

Soak bread cubes in milk.

Add eggs; beat with mixer.

Add onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly.

Add meats; mix well.

Form into 2 loaves.

Place in 13X9X2-inch baking pan.

Bake uncovered in 350 degree oven for 1 hour.

FOR GLAZE: spread loaves with mixture of ketchup and brown sugar, bake 15 minutes longer.

Brown meat, with onions and green pepper.

Drain meat if needed.

Add remaining ingredients and simmer till done.