Tuesday, August 18, 2009

tuesday thoughts

chicken curry. can you guess what we're having for dinner?

where is the time going? summer is almost to an end. one more month to go. i love summer and don't look forward to it's ending in the next 4 weeks. fall is all about change for me and i'm not a person that does well with change.

that said . . .

i'm beginning the paralegal program at university of washington in the fall. i've also decided to begin kaplan's lsat study course in preparation of taking the lsat in the fall of 2010. this will put me in hopefully being accepted to law school in fall 2011. talk about change?

i'm also on a mission to declutter my house. i've signed up for flylady and i think i can do this with baby steps. i love the idea of getting a hefty bag and tossing 50 items a day. 50 a day is nothing for me to do. i can do that every morning when i come home from yoga. i'll have this hosue decluttered in no time.

mr. roll is making our living room furniture and in the meantime our living room is becoming a storage room and this must stop. time to toss. toss. toss.

it feels good to have even made this decision to declutter. i did this 3 years ago and it felt so good. how did it get time to do it again? it's a constant work in motion isn't it?

tonights dinner is chicken curry

3 tbsp ghee (clarified butter), or oil
1 small onion, finely chopped 1 stick cinnamon
2 cardamom pods
4 cloves
1 tsp fennel seeds
1 inch piece root ginger, very finely chopped
2 garlic cloves, minced
1 tsp turmeric powder
1 tbsp ground coriander
¾ tsp chilli powder
1 tsp tomato paste
2 skinless chicken breasts, cubed
1 chopped tomato
1 tsp. plain yogurt or sour creama
handful of cilantro leaves, chopped

Heat the ghee in a large heavy pan, add the chopped onion and fry till onion is transclucent.
Turn the heat to medium low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes stirring occasionally to make sure nothing sticks to the bottom of the pan. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces until they turn white.
Add the chicken and chopped tomato, sour cream/yogurt to the sauce and simmer gently until the meat is soft and succulent.
Sprinkle with the coriander and serve with plain rice and yogurt.

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