Three Cups of Tea

June 2008, Hosted by Heather


The astonishing, uplifting story of a real-life Indiana Jones and his humanitarian campaign to use education to combat terrorism in the Taliban’s backyard. This is the story of Greg Mortenson, a homeless mountaineer who, following a 1993 climb of Pakistan’s treacherous K2, was inspired by a chance encounter with impoverished mountain villagers and promised to build them a school. Over the next decade he built fifty-five schools—especially for girls—that offer a balanced education in one of the most isolated and dangerous regions on earth. As it chronicles Mortenson’s quest, which has brought him into conflict with both enraged Islamists and uncomprehending Americans, Three Cups of Tea combines adventure with a celebration of the humanitarian spirit.

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Chicken Curry by Heather Banchi’s Mom

Makes 8 servings

Ingredients:

1 chicken breast per person (8)
¼ butter or margarine
21oz. chicken broth

For Curry Sauce-
¼ cup butter or margarine
1 clove garlic, crushed
1 cup chopped onion
2 to 3 teaspoons curry powder
1 cup chopped, pared tart apple
¼ cup all purpose flour
¼ teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons grated lime peel
2 tablespoons lime juice
¼ cup chopped chutney

1. Wash chicken; dry well on paper towels.
2. In ¼ cup hot butter in large skillet, over medium heat, brown chicken, 4 pieces at a time, 5 minutes per side. Using tongs, remove chicken as it is browned.
3. Return chicken to skillet; Add half of chicken broth; bring to boiling. Reduce heat, and simmer, covered, 20 minutes, or just until tender. Remove chicken pieces; keep warm.
4. Measure liquid in skillet; add remaining chicken broth and enough water to make 3 cups; reserve.
5. Make Curry Sauce: In ¼ cup hot butter in same skillet, sauté garlic, onion, curry powder, and apple until onion is tender – 5 minutes. Remove from hear. Stir in flour, cardamom, ginger, salt, and pepper, mix well.
6. Gradually stir in reserved 3 cups liquid and the lime peel and juice. Bring to boiling, stirring occasionally.
7. Stir in chutney; add chicken. Cover, and hear gently just to boiling, to reheat chicken- about 5 minutes
8. Meanwhile, make Saffron Rice. Turn out rice into center of round platter. Arrange chicken breasts over rice; spoon sauce over chicken. Garnish with slices of lime. Serve with curry accompaniments.
9. Good accompaniments are chopped green pepper, chutney, salted peanuts, flaked coconut, raisins, kumquats, sliced green onions, chopped unpaired cucumbers, pineapple chunks. Serve with saffron rice.