Tuesday, May 3, 2011

Things that linger...

So, if you haven't heard yet, our dog got sprayed by a skunk last night-BLAH!  Talk about lingering odour, I got the dog smelling pretty good, but the smell is certainly lingering around the house --any/all suggestions are welcome :)

Now, that has absolutely nothing to do with food/eating/enjoying at all--but it did get me thinking about other smells that linger, especially those that you would rather not enjoy for days and days (like stinky fish smell), and I have a little tidbit of a tip to share with you...about curry powder.

Curry is a smell that is so divine the day you cook it, but 3 or 4 days later can sometimes still linger in the kitchen--which I think is definitely not divine.

Here is what I have found.  Not all curry powders are created equal. 

There are some that will linger, and linger and linger...and others that just do not.  That being said, I have tried a few different powders and have found that my favourite comes from the "Bulk Barn"--I can buy it in quantities that I like (small--I don't use it that often), it is MUCH cheaper to buy it this way (cost me 47cents today for 1/4 cup...) it is always fresh, and never lingers.

I posted last week a recipe for Potato, Cauliflower and Pea Curry--made it tonight finally for dinner--seriously delicious.  A definite win as a new recipe--try it...soooo good....

~here is another great curry based recipe--just wait until you have some fresh Lemon Basil from the garden--divine!!!

Basil Curry Chicken with Coconut sauce and Rice
4 Chicken breast halves -- skinless, boneless
3 tsp curry powder
Cracked black pepper
1/4 teaspoon Chili powder
1 large  onion -- chopped
5 cloves Garlic -- minced
½ tsp crushed chilies
1 tablespoon Olive oil
1 can (14 ounces) Unsweetened coconut milk
2 teaspoons Cornstarch
4 tablespoons Fresh basil -- snipped
1 tablespoon Gingerroot -- finely chopped
Hot cooked rice
Fresh basil

Rinse chicken; pat dry; cut in 1" pieces. Sprinkle curry over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or in the refrigerator 1-2 hours.

In a large nonstick wok or skillet cook and stir onion, garlic oil over medium-heat 2 minutes. Remove onion mixture. Add the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains.

Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.

tip: you can use any kind of basil, but if you can find lemon basil--you will love it!

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