Soup: Cheese soup with Parsley
Salad: Sausage and potato salad
Appetiser: Kobebah with olives
Main course: Chicken with green onions and curry
Filo pastry with chicken livers
Dessert: Om Aly
4 chicken breasts, cut in bite size cubes – so-door fe-rakh
4 green onions, sliced into long pieces – ba-sal akh-dar
1/2 tsp curry powder – ka-ree
1 tbs olive oil – zeit za-toon
1/2 cup mushrooms, cut in slices – esh el go-rab
2 garlic cloves – tom
3/4 cup chicken broth – ma-gi fe-rakh
1/2 tsp fresh grated ginger – gan-za-beel
salt and pepper – malh and fel-fel
Sauté the chicken breasts in olive oil in a skillet on medium heat until cooked. Set aside.
Mince the garlic cloves and cook them in the same skillet until soft.
Add the chicken broth, curry powder, salt and pepper and leave to cook until the liquid begins to reduce.
Add the chicken breasts and cook for about 5 minutes while stirring. Add the grated ginger.
Add the green onions and mushrooms and lower the heat. Cook for another 2 minutes or until the onion pieces begin to soften slightly and all the ingredients cooked well.
Arrange yellow rice on a serving platter and add the chicken on top. Serve immediately.