Today I am starting to organize myself for the Beltaine Craft fair on April 23rd. Yes, that’s a long ways away, and yes, I do need to start this early.
Part of it is my chronic pain making the necessary bending and lifting almost impossible, and part of it is my #mybrainisajerk syndrome. It works like this, I realize I need a specific item. My brain says “Right, I got that sorted!”, and I promptly forget to do it. Every time I think of that item again, my brain says “We handled it, remember?”
I get to the craft show, and you know it, the item is missing. So now I need to do it regardless of what my brain says, because it lies.
I’m also searching desperately for the dress I bought for my Mom’s wedding in May. Because I put it where I can’t possibly lose it, and you guessed it…. #mybrainisajerk. I have no idea where it is and it’s not in the usual places like the closet, or the top of the dresser with the purse it matches.
So, with all this going on in my head, I decided to cop out on blogging and share a recipe from my Fresh and Home-made Indian cookbook.
Coconut Chicken Curry! I originally created this recipe for my Mom, who hates harsh or spicy curries. (But her fave Asian dish is Singapore Noodles, go figure! * Singapore Noodles are curried, FYI) She loves this recipe, even had 2 bowls the last time I made it!
This curry is sweet and creamy, though adding hot peppers, hot sauce or more curry powder will increase the heat if you like it hot. I usually make this in the crockpot, just save the cashews and peas to the end, and toss everything else in slow cooker on low for 6-8 hours. Add the peas about 15 minutes before serving, and top with cashews. Serve with rice or quinoa.
Coconut Chicken Curry
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt to taste
1/4 cup vegetable oil
1 tablespoon curry powder
1 medium onion, thinly sliced
1 teaspoon finely grated fresh ginger
1 garlic clove, minced (or 1 tablespoon ginger-garlic paste)
1 can unsweetened coconut milk
1 can crushed pineapple, drained
1/4 cup frozen peas
1 red pepper, seeded and diced
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked, about 5 minutes.
Stir in the peas, pineapple and red pepper and cook for 1 minute.
Transfer the coconut chicken curry to a bowl, sprinkle with the cashews and serve over rice.
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