Skip to main content

Curry, from Audrey

    This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades.
    I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry.
   So I went online to try and find a recipe, and did not care for it.
   After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot.


Ingredients
    1 chicken breast
    1 cup of flour
    2 tbs of olive oil
    1 cup of chicken broth
    1 tps of mild curry
    1 tps of strong curry
    1 carrot, peeled and diced
    1 onion, finely chopped
    1 tbs of mango cutney
    1/2 apple peeled, cored and sliced
    Splash of coconut milk

Directions
   Chop chicken breast into small pieces and cover in flour.
   Fry in oil in a large skillet, until golden brown.
   Once golden brown, add everything else: broth, curry, carrot, onion, mango, apple, and milk.
   Let it soften then serve.

Changes I made!
   My grocery store only has one level of curry, so it was just two tablespoons of whatever level of curry my grocery store had.
   Also, I used the whole apple, skin on. The apple held on to its bite and added more color.

This recipe comes from Audrey at Home. 


Comments

Popular posts from this blog

My Big Fat Greek Salad

    I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to.     This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients     Dressing        3 tbs of red wine vinegar        1 tbs of Dijon mustard        3 cloves of garlic, minced        1 tsp of salt        1/2 tsp of black pepper        5 tbs of olive oil     Toppings        1 round pita bread        1 tbs of olive oil     Salad        1 head of iceberg lettuce        1 jar of marinated artichoke hearts, drained and halved        12 ounces of feta cheese        1 8 ounce can of garbanzo beans, drained and ri...

Baked Potato Soup

   Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients    2 medium potatoes, bakes and cooled    1 can of chicken broth    2 tbs of sour cream    1/8 tsp of pepper    1/4 cup of shredded cheddar cheese Directions    Peel potatoes and cut into 1/2 inch cubes.    Place 1/2 of the potato in a blender and with chicken broth.    Pour mix into sauce pan and add remaining potato, sour cream and pepper.    Cook over low heat until heated through.    Garnish with shredded cheddar cheese, and whatever else you want. Changes I made!    I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home. 

By the Cookbooks

Hello one and all,       Since living on my own, I've fostered a great love for cooking. It's how I show people I care, and I find great comfort in it.       Now, I have a friend who knows this about me and regularly buys me cookbooks as gifts, but I have never used them. I either ask family members for recipes or go online to for recipes. Pinterest has been my diet's best friend. Six cookbooks just sat there, waiting to have their creations made.       After a free weekend, I decided to dig into my 6 cookbooks and have found many new recipes I want to try.      The six cookbooks, all very different, but also represent a different part of my life.      I've picked recipes from:      1) The "I Don't Know How to Cook" Book, 2nd edition by Mary-Lane Kamberg.      2) The Book Lover's Cookbook by Shaunda Kennedy Wenger & Janet Kay Jensen.      3) 100 Perfect D...