I live!
Yeah. Basically, all I'm up to is hiking, job-hunting, writing, and games, hopefully in that order. Wish me luck.
Also, have a recipe. Please tell me how clear it is - I might be writing a cookbook in my spare time, and if I do, I need it to, y'know, work.
Chicken in Curry Cream Sauce
Ingredients:
6 chicken thighs, with skin
1/2 of a medium yellow onion
1 stalk of celery with leaves
2 small carrots, or 1 large horse carrot
1/4 teaspoon cayenne (chili) powder
2 tablespoons curry powder
3 cloves garlic
1/4 teaspoon cumin
1/4 teaspoon tumeric
2 tablespoons flour (preferably pastry; all-purpose is fine)
1 tablespoons butter
2 cups of chicken broth
1 cup half-and-half
1 small (18 ounce) can diced tomatoes, drained
Salt and pepper, to taste
Tools:
Knife & cutting board
Skillet or frying pan
Holding plate
Directions:
1: Cut the carrots, celery and onions into a small dice, that is 1/4 inch cubes; set these aside. Smash the garlic cloves with the bottom of your knife handle to loosen the skin, and discard the skin, then smash and mince the garlic into a fine paste; set this aside, with the spices.
2: Slash the skin on the chicken thighs in a diagonal diamond pattern, to make rendering the fat easier.
3: Heat your frying pan over a medium-hot flame until a hand held an inch over the bottom of the pan is hot, then place the chicken skin-down onto the pan and cook, without stirring or turning, until the skin is brown and the chicken fat has turned into oil.
4: Remove the pan from the heat. Remove the chicken from the pan. Peel off the skin; save it or discard it. Cut the chicken into a large (one-inch) dice; set this aside.
5: Return the pan with chicken fat to a medium-hot heat. When it begins to sizzle, add the butter, then the dry spices, cook, stirring, until the spices are fragrant, about 15 seconds. Add the carrots and celery and cook, stirring every minute for three minutes, then add the onions and cook, stirring every minute, until the onions are translucent. Add the garlic and cook until you can smell it, about 30 seconds
6: Add the flour and cook, stirring constantly. It should smell like popcorn and start to foam. Cook until golden-brown.
7: Add the chicken broth, tomato, chicken peices, and half and half. Stir, then raise the heat to high and cook until the sauce coats the back of a spoon, about 30 minutes.
Serve with rice or couscous. Serves 4-6.
Also, have a recipe. Please tell me how clear it is - I might be writing a cookbook in my spare time, and if I do, I need it to, y'know, work.
Chicken in Curry Cream Sauce
Ingredients:
6 chicken thighs, with skin
1/2 of a medium yellow onion
1 stalk of celery with leaves
2 small carrots, or 1 large horse carrot
1/4 teaspoon cayenne (chili) powder
2 tablespoons curry powder
3 cloves garlic
1/4 teaspoon cumin
1/4 teaspoon tumeric
2 tablespoons flour (preferably pastry; all-purpose is fine)
1 tablespoons butter
2 cups of chicken broth
1 cup half-and-half
1 small (18 ounce) can diced tomatoes, drained
Salt and pepper, to taste
Tools:
Knife & cutting board
Skillet or frying pan
Holding plate
Directions:
1: Cut the carrots, celery and onions into a small dice, that is 1/4 inch cubes; set these aside. Smash the garlic cloves with the bottom of your knife handle to loosen the skin, and discard the skin, then smash and mince the garlic into a fine paste; set this aside, with the spices.
2: Slash the skin on the chicken thighs in a diagonal diamond pattern, to make rendering the fat easier.
3: Heat your frying pan over a medium-hot flame until a hand held an inch over the bottom of the pan is hot, then place the chicken skin-down onto the pan and cook, without stirring or turning, until the skin is brown and the chicken fat has turned into oil.
4: Remove the pan from the heat. Remove the chicken from the pan. Peel off the skin; save it or discard it. Cut the chicken into a large (one-inch) dice; set this aside.
5: Return the pan with chicken fat to a medium-hot heat. When it begins to sizzle, add the butter, then the dry spices, cook, stirring, until the spices are fragrant, about 15 seconds. Add the carrots and celery and cook, stirring every minute for three minutes, then add the onions and cook, stirring every minute, until the onions are translucent. Add the garlic and cook until you can smell it, about 30 seconds
6: Add the flour and cook, stirring constantly. It should smell like popcorn and start to foam. Cook until golden-brown.
7: Add the chicken broth, tomato, chicken peices, and half and half. Stir, then raise the heat to high and cook until the sauce coats the back of a spoon, about 30 minutes.
Serve with rice or couscous. Serves 4-6.