New ‘Cooking Safari With Mickey’ Cookbook Debuts This Spring at Disney’s Animal Kingdom

From Pam Brandon, Disney Parks Food Writer and posted on the Disney Parks Blog.

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It was so much fun to work with the chefs at Disney’s Animal Kingdom and Disney’s Animal Kingdom Lodge to put together “A Cooking Safari With Mickey,” a collection of recipes showcasing the flavorful cuisine of South Africa and India.

We know that our guests are well traveled and love exploring new tastes, and sharing these recipes is a treat. Here’s a sneak peek of the cookbook, with one of our favorite recipes from Sanaa in Kidani Village at Disney’s Animal Kingdom Lodge. We like it a little spicy, so add more jalapeños and chili powder. And cardamom pods can be found in Indian grocery stores – -some stores call them seeds, rather than pods. (Each pod is about the size of a dried cranberry and contains 17 to 20 tiny seeds.)

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Spicy Durban-Style Chicken
Serves 4

Dry Masala

  • 1 whole star anise
  • 1/2 tablespoon whole cumin seeds
  • 2 whole bay leaves
  • 4 green cardamom pods
  • 1 teaspoon fresh ground cinnamon
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons ancho chili powder
  • 1 1/2 tablespoons Madras curry powder
  • 2 teaspoons turmeric powder

Chicken and Curry Sauce

  • 1/4 cup canola oil
  • 1 1/4 pounds boneless, skinless chicken thighs
  • Course salt, freshly ground black pepper, to taste
  • 1 cup diced yellow onion
  • 2 jalapeño peppers, seeded and minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 cups canned crushed tomatoes with juice
  • 1 1/2 cups water
  • 1/4 cup minced cilantro
  • Basmati rice, for serving

For dry masala:

  1. Toast star anise, cumin seeds, bay leaves, and cardamom pods in a heavy, dry skillet over medium heat for 3 to 4 minutes, stirring until spices begin to brown and are fragrant. Remove from heat and cool.
  2. Grind spices in a blender or coffee grinder into a fine powder.
  3. Combine spice mixture with cinnamon, chili powder, ancho chili powder, Madras curry powder, and turmeric powder. Toast in heavy, dry skillet over medium heat for 1 to 2 minutes, stirring until fragrant. Remove from skillet and set aside to cool.

For chicken and curry sauce:

  1. Heat oil in a large heavy skillet over medium heat. Trim fat from chicken and cut into 1-inch cubes. Season with salt and pepper. Place chicken in skillet and brown for 8 to 10 minutes, turning to evenly cook. Remove from skillet and set aside.
  2. Add onions and jalapeños to skillet and cook 4 to 5 minutes, or until onions are translucent. Add ginger and garlic, stirring to combine. Cook for 1 minute. Mix in dry masala mixture with a rubber spatula and cook for 1 minute.
  3. Stir in tomatoes and increase heat to high for 3 to 4 minutes.
  4. Return chicken to skillet, add water, and stir to combine. Bring mixture to a boil, reduce heat to low and simmer for 10 to 12 minutes, or until sauce slightly thickens. Stir in cilantro. Serve immediately over basmati rice.

 

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TMSM Avenger

Co-Owner / Webmaster / Business Relations / PT Writer As co-owner and co-creator of The Main Street Mouse. Working in a technical support position for 18 years, it was time for a change. As the Webmaster and Project Planner, I spend most of my time researching everything from the latest Disney News, technology advances and of course keeping up on all the Marvel news that comes out. I never considered myself a writer but I’ve come to like blogging and sharing news with all. I feel blessed everyday that I get to spend my days working with my best friend and love of my life while we continue to grow and expand what started as a hobby all those years ago.

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