I am going to take my list of "want to reads" and head off to Fairs Fair to indulge myself!
Than it is my favorite... a vietnamese sub for me! It has been a while since I had one :)
After my nice long nap I think I will take the kids to McDonalds to play while I read one of my new books. I may even get them an Ice Cream Cone if they are lucky :)
Of course I will have to make a stop at Crave and maybe get a few for my family too!
Than... this is what's for dinner.
Chicken Coconut Curry
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1-2 tsp. cayenne (optional, depending on how spicy you like it. We like it HOT, so we did about 2 tsp.)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)
Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens (if you like your curry thicker, just add some cornstarch dissolved in a little bit of water). Serve with Jasmine rice and garnish with cilantro. If you like curry, this is a must try!
2 comments:
Contractions? Did they stop? That would be a wild birthday present hey?
Hey happy birthday! It's all about indulging yourself and feeling no guilt. I hope you feel oh so spoiled
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