3 lbs chicken thighs, de-boned, skinless Curry Mixture 1 cup flour 2 tsp curry powder 1 tsp paprika 1 tsp season salt 1 tsp white pepper Papaya Sauce 1 1/2 cups orange juice 2 tsp curry powder 1 Tbs cornstarch 1/3 cup brown sugar 2 cups sliced papaya Spices 2 tsp ginger, minced 2 tsp garlic, minced 2 tsp cilantro, chopped Garnish Sliced papaya, sliced citrus fruit, cilantro and flowers Combine curry mixture ingredients. Dust chicken in curry mixture. Pan fryi n wok. Mix papaya sauce ingredients together. Combine ginger, garlic and cilantro in a bowl. Place pan fried chicken in baking pan. Pour papaya sauce mixture over the top of the chicken. Sprinkle with ginger/ garlic/cilantro mixture. Bake at 350 deg, F for 45 minutes. Place chicken curry on top of a bed of rice and garnish with papaya, citrus fruit, cilantro and flowers.
Island Greens 1/2 lb fresh ahi 4 oz scallops 4 oz shrimp MARINADE white pepper Hawaiian salt 1 tsp cracked pepper 1 tsp garlic, minced 1 tsp ginger, minced 1 Tbs cilantro 3 tsp sesame oil 1 Tbs shoyu SEAFOOD SALAD 1/2 lb crab meat 6 oz fish cake 1/2 cup onion, minced 1 Tbs ogo, chopped 3 Tbs sweet peppers, chopped 1/2 Tbs inamona & salt 1/2 cup green onions, chopped 1 Tbs cilantro, chopped 1 tsp chili flakes 2 tsp sesame seed oil 1/2 lb seafood salad 1 green pepper, sliced Place scallops and shrimp in a bowl with marinade. Sear ahi in wok. Arrange island mixed greens in a bowl. Place scallops, shrimp and seafood salad around mixed greens. Place seared ahi on top of salad.