We had a busy Sunday attending some family function and had to give our lazy Sunday plan a miss. No late getting-up, no Mcdees and no movie marathon. Even so, we managed to continue with Penelope from where we left the previous night.
I was telling P how good the male lead looked in this film. James McAvoy, apparently, was the same guy in Atonement. He was also the Faun in The Chronicles of Narnia!!!
Penelope
Atonement
The Chronicles of Narnia!!!
Nevermind. Anywayz, nothing in the movie was unexpected. Nina Ricci's look in Penelope bore resemblance to that in Sleepy Hollow but it was kindda different from the sharp look she sported in Speed Racer. I kindda like her look, very unique but versatile. P joked about naming our (poor) kid-to-be "Penelope". We have been picking up funny names from movies and this time, he's obviously associating this name with a snout. I thought "Penelope" is a pretty nice name though.
Digress.
P's very into curry and we had wanted to cook it for the longest of all time. MM's recipe book features authentic Indian dishes that require Indian spices that I guess wont be easily available in supermarkets and so, Google did its job.
Indian Chicken Curry II
SUBMITTED BY: Amanda Fetters PHOTO BY: chibi chef
"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
DIRECTIONS
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Will try this, tonight? =)
I was telling P how good the male lead looked in this film. James McAvoy, apparently, was the same guy in Atonement. He was also the Faun in The Chronicles of Narnia!!!
Penelope
Atonement
The Chronicles of Narnia!!!
Nevermind. Anywayz, nothing in the movie was unexpected. Nina Ricci's look in Penelope bore resemblance to that in Sleepy Hollow but it was kindda different from the sharp look she sported in Speed Racer. I kindda like her look, very unique but versatile. P joked about naming our (poor) kid-to-be "Penelope". We have been picking up funny names from movies and this time, he's obviously associating this name with a snout. I thought "Penelope" is a pretty nice name though.
Digress.
P's very into curry and we had wanted to cook it for the longest of all time. MM's recipe book features authentic Indian dishes that require Indian spices that I guess wont be easily available in supermarkets and so, Google did its job.
Indian Chicken Curry II
SUBMITTED BY: Amanda Fetters PHOTO BY: chibi chef
"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
DIRECTIONS
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Will try this, tonight? =)
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