Chicken Fingers, rice and salad

RICE

2 measures rice for rice cooker

1 C finely chopped unskinned tomatoes

2 T. finely chopped white onions

1 clove garlic, peeled and roughly chopped

1 tsp chicken stock and enough water to make enough liquid for the amt of rice made.

1/4 C. peas

SALAD DRESSING

Put tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside. Add peas and rice to rice cooker, add enough water to make the measured amt. of rice.

Salad dressing: Yellow mustard, Mango-champagne vinegar, olive oil, salt and pepper and a little sour cream.

Norm’s chicken fingers

cut chicken breasts long ways into 1/2-inch strips.  Dip in Wondra flour seasoned with salt, pepper, garlic salt, onion powder, all spice and  a pinch of curry powder

dip in beaten egg seasoned with a very small amount of curry and garlic salt

coat with panko bread crumbs and curry powder and deep fry until golden brown.

This seems like a lot of curry but most people can’t tell there is curry in it until I tell them.  Of course if you can’t stand curry, use some other seasoning like maybe thyme.