Sailor Venus’ Chicken Curry Fruitopia

Sailor Venus Fruitopia w figure

According to the character profile for Minako Aino, A.K.A. Sailor Venus, her favorite food is curry! I wanted to create a unique curry with healthy elements because Minako also loves to exercise (her favorite subject in school is P.E.) so I added fruits of colors connected to her sailor scout attire/accessories; yellow, orange, and gold! Combining fruit with chicken curry, haha, not to mention adding whipped cream, might seem crazy, but it’s delicious, and I feel that it goes along with Sailor Venus’ daring and brave personality.😉

Sailor Venus Fruitopia aerial html

Sailor Venus’ Chicken Curry Fruitopia

  • 6 Tbsp. Butter
  • 1/3 Cup Flour
  • 2 Cups Chicken Broth
  • 1 Cup Coconut Milk (shake the can)
  • 1 1/2 tsp. Salt
  • 2 tsp. Curry Powder
  • 1/4 tsp. Ginger Powder
  • Dash of Sweet Paprika (optional)
  • 2 Cups Shredded/Chopped Pre-Cooked Chicken
  • Cooked White Rice
  • Lo-Mein or Philippine Noodles (I used Philippine)
  • Whipped Cream (store bought like Cool-Whip, or better yet, homemade so you have control over the sweetness)
  • Sliced Almonds

Fruit Suggestions

  • Apple (+ lemon juice to keep from browning)
  • Mandarin Orange
  • Peach
  • Nectarine
  • Passion Fruit
  • Pineapple
  • Mango
  • Golden Raisins

In a large pan over medium heat melt the butter. Sift in the flour, whisking constantly, until s smooth slurry forms. Cook for a minute, & then whisk in the broth until combined & there are no flour bits. Whisk in the coconut milk, & then add in the spices. Bring to a simmer & whisk until the mixture begins to thicken. Add in the chicken & cook for a few more minutes until you’ve got a nice curry. Pour into a serving dish.

Peel & chop the yellow & orange fruits that you choose. To make the Venus Love Me (Heart) Chain, cut the apple into 1/4″ thick slices on the horizontal (so, not from stem to bottom, but through the center so you end up with the star core), & then use a little heart cookie cutter to cut several hearts. Submerge the hearts in lemon juice, & then use a few toothpicks to carefully skewer the hearts together, & place them on the sides of the serving dishes.

You can present this meal as a buffet so everyone can make their plate how they like, or you can start each plate with rice & curry (either on the rice or beside it), & then let people decorate it how they will. You can also take complete control & do the plating, according to your own aesthetic or following these photos for ideas. It’s all up to you! It’s a fun and crazy meal. Don’t forget the whipped cream!

Sailor Venus fruitopia rice
Sailor Venus fruitopia dish
Listen to the episode! Fiction Kitchen Episode 42: Sailor Moon

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Kashmiri Dum Aloo

kashmiri-dum-aloo

This is a classic potato curry with a beautiful red color with a spice that will warm you through a cold Kashmiri winter, but as I mentioned on the podcast, this turned out just a little spicier than I intended – and I say this as a person that can take some heat. Kashmiri chili is not that spicy in theory (meaning everything I’ve read on the web and in cookbooks), but in practice I’ve found it a little spicier than these claims, especially in a dish like this where you’re using a lot of it, so adjust the to your taste. Alternately, you can use a mixture of paprika and cayenne – paprika will give it that smokiness and the same lovely color, and cayenne can take the heat to the level you want.

Kashmiri Dum Aloo

Adapted from Veg Recipes of India

  • 2 pounds red potatoes
  • salt
  • oil (ideally mustard oil, which when using you will need to bring to a smoking point to kill the raw flavor and then reduce the heat back down. Canola oil is fine too, you just won’t have quite the same flavor)
  • 1 inch ginger, grated
  • 3-4 garlic cloves, grated
  • Whole spices: 1 cinnamon stick, 6 cloves, 2 black cardamom, 2 green cardamom
  • Ground spices: 2-4 teaspoons kashmiri chili (or a mixture of paprika and cayenne that you can adjust to your spice level), 1 tablespoon ground fennel, 2 teaspoons ground cumin, few turns of fresh ground pepper
  • 1/2 cup yogurt, whipped smooth

Peel the potatoes, cut them into large, even-sized chunks, and in a pot cover them with generously salted water. Bring water to a boil, and boil until potatoes are 1/2 to 2/3 done. Drain and dry on a towel, and poke some hole in each with a fork.

In a pan, heat 1/2 inch of oil, and fry the potatoes in batches, turning, until they are lightly golden. Remove to a paper towel-lined plate.

Now make the curry: pour out all but 2-3 tablespoons of the oil, and heat the ginger and garlic pastes, stirring, for a minute or two. Add whole spices, and stir until fragrant. Add ground spices and stir for just a minute, then add yogurt and 2 cups water. Mix well.

Bring to a low boil, then reduce heat to medium low. Add the potatoes back into the pot, mix gently, then cover and cook for 10-15 minutes, until potatoes are fully cooked and the sauce has started to thicken.

Serve hot with rice or naan.

Listen to the episode! Fiction Kitchen Episode 30: Fanaa

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