The light emitted through the frosted glass window of my room, as I turned to evade the light, I ended up turning towards the French doors of my room with clear glass , and curtain tied in a knot at the base, allowing the light to shine directly in my eyes, inviting me to the beautiful day and majestic splendor that awaited me. As I thanked God for being awake, and softly counting my blessing in my grogginess; the chill of the morning atmosphere pierced my skin like rubbing against a huge wall of snow. I gasped, and my eyes opened wide. Grabbing a warm housecoat, I peered outside… The Goldfinches were busy attacking the yellow feeder, with their conical beaks, shredding the meat out of the shells, raining black shells on the ground, while the House Finches were jumping, from the top of the Pergola to the Green Fountain, and the White- Crowned Sparrows were cooing beautiful heavenly songs, accompanied by the Chickadees on the suet cake feeders with their angelic sounds.
My mind shifted to coffee, as I poured my coffee, came the day old Question, what to have for lunch today, since coffee took dibs on breakfast. Hmmm comfort food… How about Chicken Curry? I had purchased a pack of Chicken Breasts, and that would do nicely.
Here’s the Recipe:
8 Oz Diced boneless breasts( you can substitute)
1 onion sliced & diced
1 table spoon crushed Garlic
1 tablespoon crushed fresh Ginger
1 tablespoon of Garam Masala, or regular Masala
1 tablespoon if Powered Turmeric
1 teaspoon Cumin
1 teaspoon mustard seeds
1 teaspoon Pink Himalayan Salt
1 8 OZ can of Bamboo Shoot (i prefer, not necessary ) washed out of can
2 sliced & dice Jalapeño peppers or Red Thai Chili peppers
1 Bell Pepper, Green
1 tomato sliced & diced
1 tablespoon Olive Oil
How To Cook Rice:
Warm oil in a pan, give it few seconds , add mustard seeds and cumin, brown slightly. Add onions after and brown. Add tomatoes, and cook till soft ( 5 minutes) Add Garlic, pepper, turmeric, ginger, garam masala with 1/2 cup of water in a paste,
Add the paste to the pan and cook on medium heat for 5 minuets, stirring occasionally.
Once cooked , add cubed chick and stir, make sure all chicken is completely coated, cook for 10 minutes, then add Bamboo shoots and 5 minute add bell peppers. Add 1 cup of water ,
Cook for another 5 minutes making sure, everything is cooked and the sauce thickens.
Get 2 cups of brown rice, wash thoroughly, place in rice cooker
With water, how to know how much water, regular rice 1/2 finger deep, brown rice 1 finger deep. ( place finger in pot touching rice water all way to top of finger, once warm add 1 tablespoon of real butter.
Once Rice cooker click to done , unplug and eat.
Adding plain yogurt, 1 cup makes more creamy if needed in the curry, while adding the 1 cup if water, if preferred creamy curry.
Write back & let me know how it turned out….
Next : Shrimp Pasta.
By Bloggerjee. Dated November 30th