Meet Award Winning Chef and Host of Public Radio’s “Food for Thought,” Joyce Doughty, and find a sneak peak recipe from her next book!
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
Chef doughty has released one cook book, “The Chef Within, Breakfast Edition” to help aspiring chefs learn the fundamentals of cooking and have fun experimenting in the kitchen. She aims to help develop a sense of culinary adventure and create easy, inspired dishes with your own flair and taste. Chef Doughty’s second book, “The Chef Within, Dinner Edition,” is projected to be released in March of 2021. She has blessed us with a sneak peak recipe!
“The following recipe is a favorite in our home. The garnishes make it a spectacular one-bowl meal but the soup can be served more simply on its own and is still delicious.”
CHICKEN COM CURRY
INGREDIENTS:
2 medium carrots
1 eight-ounce russet potato
2 cups chicken broth or vegetable broth
1 bay leaf
2 tablespoons oil
2 large celery stalks, cut in .-inch diagonal slices
1 medium onion, chopped
1 large clove garlic, minced
1/4 cup brown sugar, packed (or more if you prefer a sweeter soup)
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
8 ounces boneless chicken breast, cut thinly on the diagonal
1 13-ounce can coconut milk
1 stalk lemongrass (optional for steeping in cooking liquid).
Cooked rice, toasted coconut and bananas for garnish
Vegetarian alternative: use vegetable broth for the liquid and replace the chicken with cubes of firm tofu.
DIRECTIONS:
Peel carrots and potatoes and cut both into one inch pieces. Place in a medium saucepan with the bay leaf and lemongrass and then add the 2 cups of chicken broth. Cover with a lid and simmer gently until vegetables begin to poke tender with a fork. Do not drain.
While the potatoes and carrots are cooking, in a larger saut. pan, saut. the onions and celery in the oil until translucent. Add garlic and stir until aromatic. When the potatoes and carrots are done add them, plus the cooking liquid and lemongrass stem, to the onions and celery. Add the coconut milk, all the seasonings and simmer on low for five minutes, stirring to blend. Add the very thin pieces of chicken and simmer an additional five minutes. Right before serving, remove the bay leaf and lemongrass stem and taste for salt and pepper. Garnish with a scoop of cooked rice, toasted coconut, sliced bananas and a sprig of cilantro.
POTATO TIP:
When using potatoes in soups be sure and cut the pieces in cubes. Avoid diagonal cuts as those pieces tend to disintegrate after long cooking periods.
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