curry! mmmm......

i found an Indian recipe i can cook! yay!

as per usual, i've personalized it. i added hot chili powder, substituted carrots for tomatoes, and i left out the potatoes, because there's already starch in it with the rice....

CHICKEN KORMA
(by the way, this is a great mild dish for an intro to Indian food. my hands smelled delicious for days, no matter how many times i washed them!)

3 tbsp. olive oil
2 carrots, sliced thin
1 onion, chopped
3 whole cloves
1 cinnamon stick (3")
1 bay leaf (or 1/4 tsp. thyme in a spice bag (which is a tied loose weave cloth, no need for anything special))
1-2 cloves garlic depending on taste, minced
1/2 tsp. fresh minced ginger
1 tsp. curry powder
1 tsp. hot chili powder
1 tsp. salt
1 lb uncooked chicken, cut into 1/2" cubes (about 2 medium chicken breasts)
1/2 cup light sour cream
Rice to serve (Basmati rice is really good but there's no need for it, really)

Saute the onion and carrots in a large saucepan with the oil, cinnamon, cloves and bay leaf. When onions are just beginning to turn clear, remove the cinnamon, bay leaf and cloves & add remaining spices and the chicken, stir until spices are evenly distributed. Cover and cook for 10-15 minutes or until chicken is done, stirring a few times. Before serving, mix in the sour cream. Serve over rice!

delicious.

in other news, i made more earrings. and another bracelet. and a necklace. and some soap. and i'm getting ready to go crochet a jayne cobb hat for the firefly swap. excited!

i'll post pics later, when i get ready to send out all my firefly goodies.