Yesterday's Dinner

Chicken Curry (recipe by Pam Anderson)

• 2 tablespoons curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 large onion, halved and thinly sliced
• 3 garlic cloves, minced
• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks ( I browned 3 chicken breasts cut into bite sized pieces)
  
• 1 (13.5 ounce) can light coconut milk
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can chicken broth

DIRECTIONS

1. Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
2. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
3. Remove from heat.
4. Serve over basmati rice.

Okay, so I made this yesterday. I served it with basmati rice, garlic bread, and a delicious salad. Pam recommends serving this with mango chutney, which I did not have. She also loves using cilantro but I am one of those people that hate everything to do with cilantro, and I think it tastes like soap.

The salad: fresh romaine, olive oil, sea salt, fresh cracked pepper, the juice of 1 and 1/2 tangerines, dried fruit, and roasted pine nuts. Garnished with sliced Driscoll strawberries.

It was sooooo good. I've never cooked Thai or Indian food, but this dish was incredible. Chris is loving all the fresh salads and new dishes we've been having lately.

I'm going to start taking more pictures...

~Me