#fresh chicken curry cuts

[hardcollectionzombie]

Premium chicken curry cut, tender, juicy, and free from preservatives, hormones, and antibiotics, offers a hassle-free and ready-to-cook option to relish the fullest flavours. Whether you're craving aromatic curries or flavourful dishes, these skinless fresh chicken curry cuts are expertly prepared for your convenience. Experience the convenience of ordering chicken curry cut online and elevate your culinary creations with these high-quality cuts.

[autistic-shaiapouf]

I need you to understand that this curry is the first meal I've actually cooked in WEEKS that wasn't just oven ready or microwavable, and I'm eating this like I've never had food before

[zorabianfoods]

Check out How to Cook Kongunadu Chicken Curry & More about its existence

Kongunadu chicken curry captures the essence of the region’s culinary expertise. Buy chicken online to get fresh chicken delivered to your address. This Tamil Nadu chicken curry has rich flavours and the taste of aromatic spices. Enjoy a taste of the Kongu tradition with this delightful chicken curry.

Use these Ingredients for this recipe:

Zorabian Pre-Cut Chicken Skinless — 1 Packet (500 grams)

Shallots (Small Onions) — 15–20, peeled

Tomatoes — 2, finely chopped

Green Chillies — 4–5, slit

Ginger-Garlic Paste — 1 tablespoon

Curry Leaves — A handful

Turmeric Powder — 1/2 teaspoon

Red Chili Powder — 1 tablespoon

Coriander Powder — 1 tablespoon

Garam Masala — 1/2 teaspoon

Cumin Seeds — 1/2 teaspoon

Mustard Seeds — 1/2 teaspoon

Fenugreek Seeds — 1/4 teaspoon

Coconut Oil — 2 tablespoons

Fresh Coriander Leaves — For garnish

Salt — To taste

For instructions to make this dish, click here to check out our complete Kongunadu chicken curry recipe blog

[aov-farmage]

Relish an Authentic Chicken Meal – Ready-to-Eat Butter Chicken

At AOV FarmAge, we are delighted to bring premium taste and the finest quality Chicken, Fish, Meat, and Sea Food Products to your doorstep.You can choose from ready-to-eat, ready-to-cook, and raw varieties. We also offer a range of Kebabs. Read More…….

[pikahlua]

Fourteen Days of MHA: Day 2

UA Academy, Education

In honor of UA/education day, I'mma learn you all some practical skills, à la the summer training camp arc.

How to make Japanese-style curry from scratch!

Yes, from scratch. Plus ultra. No pre-made curry roux box necessary for those of you who may not have access to such products where you live or who want to make modifications for food intolerance (this can be made gluten free! in fact that's usually how I make it). I will include two recipes: one for curry roux, and one for curry the complete dish. This is going to be my personal recipe for making curry, curry roux included, with some notes on other twists you can add to this dish.

Recipes below the cut. Let's get cooking!

Recipe: Curry roux

You need blocks of curry roux to make Japanese-style curry. If you'd like to go the easy route, buy a box of S&B curry blocks (the most widespread brand I believe) or from any other brand. But if you'd like to make this from scratch, here's how you do it.

Required Ingredients:

Note: This recipe makes about 3.5 oz of curry blocks or the equivalent of one small container of store-bought pre-made curry blocks. You would dissolve it in 2.5-3 cups of liquid to make curry. I double this recipe to make larger batches.

3 tbsp butter (or a neutral oil like canola)

3 tbsp flour (all-purpose gluten free flour works just as well)

3 tbsp curry powder (I use S&B curry powder)

1 tbsp tomato paste

Salt

Seasoning (see below)

Pika's Special Seasoning:

Garlic powder or garlic salt

Chinese chicken bouillon powder (or just MSG) (Lee Kum Kee has a gluten free option)

Ground mustard

Celery salt

Sugar

Black and/or white pepper

Chili pepper (I use shichimi togarashi), optional for spicy

These are the ingredients I typically use to flavor my roux. You may ask how much, and well, sorry, my measurements here are in my heart. I throw in dashes based on aroma and experience. I also like my curry strong and spicy.

Any ingredient can be omitted as all each does is add a new layer of flavor. No ingredients depend on any others (though sugar with tomato paste seems like a given to me). You CAN omit the tomato paste if you're sensitive to tomatoes.

Other Optional Seasoning:

Cayenne, optional for spicy

Ground ginger (fresh ginger would probably work too)

Onion powder (especially if you don't have MSG or chicken bouillon powder)

Garam masala (around 1 tbsp adds a sweeter flavor and a cinnamon-cardamom aroma)

Honey (I personally put honey in the curry after it's made, not at this stage)

These are ingredients others use that you may consider adding for different depths of flavor. I do not typically use them in this recipe, but I have been known to experiment with them on occasion. I've listed them in the order of how likely I am to throw them in on a whim.

Instructions:

Make one batch of roux for a small, mild curry. Make two batches of roux (i.e. double the ingredients) for a stronger and/or larger batch of curry.

Heat a skillet on the stove over medium-low heat. Optionally toast dry spices if desired, though not necessary, then remove spices and set aside. Melt butter (or heat oil, if using) in pan.

Add flour and combine. I personally use a nonstick pan-safe whisk to make sure it combines well, but a wooden spoon or silicone paddle would work too.

Reduce heat to low (medium-low if you're ready to watch that thing like a hawk). Cook 5-15 minutes stirring constantly to keep the roux from sticking to the pan and burning. You're looking for the roux mixture to turn light brown like peanut butter. It will develop a nutty aroma as it cooks.

Add curry powder, tomato paste, salt, and all desired seasoning ingredients. Stir to combine. The mixture should become dry and pasty.

Cook for 30 seconds to 1 minute or until all ingredients are well-combined and then turn off burner.

If using roux soon, set aside. If not using roux soon, put all the roux in a container lined with parchment paper. Score the paste with a knife to make it easy to break and remove. In an air-tight container, the roux will keep in the fridge for up to 1 month* or in the freezer for up to 4 months. *Caveat: If you use chicken bouillon powder or any ingredient that includes meat, I do not know if it will store in the fridge for longer than a few days. In this case, I would suggest freezing the roux to be safe.

Recipe: Japanese-style curry

Ingredients:

Note: My portions are determined by what fits in my pot.

2 tbsp neutral oil (canola)

1-2 lb protein (you can use any protein i.e. beef, pork, chicken, seafood, tofu, tonkatsu, etc., but I usually just stick with mushrooms for ease; if I do meat, I usually pick ground beef or cubed beef chuck)

1 batch of curry roux for mild curry (or 4 blocks packaged curry roux), 2 batches for strong (see above recipe) (or 8 blocks of packaged curry roux)

1 sweet onion (can substitute with yellow or white onion), sliced into half moons

1-2 carrots, peeled and sliced rangiri style

5-6 Yukon gold potatoes, cut into large chunks

8 oz button mushrooms (16 oz if mushrooms are the primary protein), cut into bite-sized chunks

2-3 stalks of celery, cut into bite-sized chunks

4-6 cloves or equivalent of minced garlic

1 quart chicken stock (dashi or vegetable stock or other stock or even water can also be used)

Meiji milk chocolate, 4-5 pieces (you can use any chocolate you like)

1-2 tbsp honey (add to taste)

1 grated apple, optional (I don't usually do this but it's a thing some people like to do)

Cheddar cheese, shredded

Cooked starch of choice i.e. rice or noodles

Pickled ginger, optional garnish

Fukujinzuke pickles, optional garnish

Instructions:

If your protein is raw and requires cooking or browning, prepare it first. Heat oil in a pot over medium heat and sear all the sides brown or cook ground meat until browned. For seared meat, do not worry about cooking it completely; it will finish cooking in the curry. Remove protein from pot. You can leave the drippings in the pot if you'd like to add their flavor to the curry. Ground meat might produce an excess amount of fat though, which you may want to clean out first.

Heat more oil in the pot and add the vegetables. Cook on medium heat for 5 or so minutes or until the vegetables start to develop color and the onions turn translucent.

Add back the protein and any accumulated juices to the pot.

Add chicken stock (or broth/liquid of choice) and bring to a boil. Reduce heat to a simmer and cover. Simmer until ingredients are tender and potatoes can be pierced with a fork, approximately 15 minutes.

Remove lid and reduce heat to low.

Add curry roux (or packaged curry blocks), chocolate pieces, honey, and grated apple if using. (If you'd like, you can break the blocks and chocolate up or shave them into small pieces with a knife.) Stir constantly, making sure to scrape the bottom of the pan often, until curry and chocolate are completely melted and incorporated in the liquid.

Simmer 5 minutes while stirring constantly. Cook longer if you want it to thicken more.

Serve over rice or noodles. Top with shredded cheddar cheese (in my opinion there is no such thing as too much cheese). Optionally garnish with pickled ginger and/or fukujinzuke pickles.

Store leftover curry in the fridge for 3 days. The curry and liquid may separate, but they'll combine again when you heat it up and mix it together. I'm not sure about freezing leftovers as it usually doesn't last long enough for me to get to that stage, but it's worth a try.

Now eat up, you damn nerds!

[musubi-sama]

Thunderbolt and Lightning

An after-dinner walk fulfills one of your hidden fantasies. Where the electricity is both metaphor and diegetic.

“Ready? Did you grab your keys?”

“Yeah, but I’ll leave my phone at home,” you finish slipping on your shoes as you step out your front door being held by Suguru.

In the summer, you enjoyed evening walks around town, walking off the incredible meals you prepared together. Well, mostly Suguru prepared, and you were his doting sous chef. Sometimes stealing a cherry tomato here, or a pinch of freshly grated cheese there.

Tonight, the weather felt heavy, the humidity oppressive and the clouds dark and roiling. But you walked on, arm looped around Suguru’s arm, clutching him close. You could smell the remnants of dinner on him mingling with his earthy cologne. Butter chicken curry, thick and rich. Fresh toasted spices lingering through his midnight-black hair, spread across his back and shoulders.

Admiring the dying hydrangeas lining the path, a signal of the change into the peak of summer. The rainy season is dying, soon you’ll face endless days of brutal humidity and burning sun.

You turn and head towards the river. As the wind picks up, a small gust ruffles the edges of your skirt leading to a brief cheeky peek of your panties. You snap your free hand down to push the fabric snug against your legs. You see Suguru looking further down the path, an almost imperceptible smirk on his lips.

Of course, he enjoyed that brief glimpse. He wanted to slip his hand closer to you, but you reacted just a fraction faster than him.

The soft evening sun is hidden behind a few clouds, the last few shimmering rays smothered by the darkening skies.

A flash in the corner of your eye. You turn your head, expecting to see a camera, but there is no one in sight.

“Did you see something?” Suguru breaks the calm silence between you. Eyes ever soft, inquisitive. He gives your looped arm a gentle squeeze, taut muscles applying gentle pressure to you.

“I just thought I saw a flash. But it was just nothing,” you lean your head on his broad, strong arm and continue walking along. He gives your hand a gentle squeeze.

Another flash.

This time you’re certain you saw a flash, a crack in the sky.

“That was defin- “

You’re cut off by a faint, but low roll.

“Hmm,” Suguru frowns, looking up at the clouds with scrutiny.

“That was thunder?” you ask rhetorically, secretly wishing for more, you mask your anticipation while looking around the sky.

Suguru feels a few stray heavy drops hit his face and shoulders. Frowning at the inevitable, wishing he’d chosen to wear boots over his cloth tabi shoes.

“Let’s head back. I didn’t bring an umbrella,” Suguru starts on a wide U-turn, but you stop him. Eyes pleading, pulling him back towards the riverbank.

“What’s a little rain? Maybe it’ll feel better once the storm passes. I’m sure it’s just a little summer squall.”

Flashing your husband a wide smile, he buckles to your will, this moment no different than all the others.

More flashes, the coinciding thunderclaps getting louder and closer together.

“One Mississippi, two Mississippi, thr- “ you’re cut off from counting at the next thunder roll comes. “The previous one was five seconds, it’s getting closer!”

Suguru chuckles fondly at your childhood game.

The rain starts to pick up in earnest; warm, heavy, fat drops of rain begin falling and the river gets choppy. The earthy and distinctive scent of petrichor fills your lungs.

Giggling as you run closer towards the sloping floodplain embankment, hand in hand pulling along Suguru, you both fall on the plush and verdant grass to accept your rainy fates.

The rain now fully coming down, wetting your faces, soaking your clothes. Cotton sticking to your skin, hair matted into the grass. Your heart warmed by the weather.

“I have a confession,” you roll onto your side, feeling a squish under your shoulders and hips as they sink into the softening earth.

Suguru raises one eyebrow as he faces you and matches your pose. He rests on his left forearm, slipping his leg across your hip and thigh.

“I love thunderstorms. The angrier, the fiercer, the better. I know some people hate them, but to me, it’s the purest expression of power. Electricity is created and shot through the heavens, the air shouts back with applause. I can’t get enough of it.”

Immediately regretting admitting your excitement over the storm, you start to roll into your stomach, tucking the flush of embarrassment seeping across your face.

“So why aren’t you watching it right now? With a little luck you might see a good bolt of lightning right in front of us!” Suguru pushes his leg fully across as he rolls you onto your back. His arms and legs bracketing you in, you feel a warmth beyond the heavy rain spreading through you.

Something about the electric atmosphere, nature’s booming soundtrack, erased any inhibitions over your next move.

You look up directly into Suguru’s amethyst eyes and see a mirror of the storm raging above you. Another flash of lightning beyond your field of view and before the light is gone, Suguru is biting at your lower lip, slipping his tongue against yours, matching the intensity of the storm.

The ensuing roll of thunder is felt deep in your core, a primal urge pushing you up from the sodden grass. You start to grasp haphazardly at Suguru’s back, trying to find purchase along his soaked back, shirt stuck to his skin.

Finally, you wind a handful of his hair into your hands, slipping along the wet and soft tendrils spreading out. With one snug pull, Suguru whines louder than the storm and his head rears back.

Suguru’s one weakness, coupled with the weather, made him feel like a Van de Graaff generator. Surely if you had let go of his mane, it would stand out in every direction and his head filled with nothing but static electricity.

Snapping back to reality, Suguru in one swift movement grabs your wrists from behind him and pins them with a squish above your head. Your eyes shoot open as you look down Suguru’s face and body, rain splashing across your cheeks.

A sharp gasp escapes your lips as another flash illuminates Suguru’s intense features. His eyes are narrowed and focused on you, lips slightly separated, and thanks to the soaking rain and thin pants, an incredibly revealing outline of his full erection.

Suguru rocks against you, dragging as much of his bulge as he can against the thin layers of polyester and cotton from your skirt and panties, making his presence and intent known.

Between the cracks of lightning and rolls of thunder you let out a long whine.

Keeping one hand pinning yours down, he snakes his other hand up under your soaked shirt and reaches into your bra to take your nipple in his fingers. He firmly rolls it between his thumb and pointer as you arch your back into him.

“Look up here and watch the sky,” you look back up just in time for another flash and another harsh pinch on your nipple. Your moans match the thunder in response.

Suguru moves his hand out of your shirt and releases your hands. He sits back on his knees and shucks down his pants just enough, letting his cock spring free with a twitch. In the same moment, another sky-splitting flash of lighting. You release the breath you hadn’t noticed you had held in a breathy gasp.

Leaning down on his forearm, Suguru pulls the edge of your skirt up and rubs his middle finger along your rain-and-arousal-soaked panties, pulling another arch from your back.

“Ah-ahhh! Don’t stop, please, don’t,” you whine, writhing in the sodden grass. The rain is coming down hard, but the cold splatter sets your skin ablaze from the sensations Suguru draws from you.

Pulling your panties to the side, Suguru slips his finger slowly, millimeter by millimeter into your warm, soft pussy. As his finger sinks in and curls upward, his thumb grazes and then pushes on your clit.

“Oh god, right there, right-“

As if on cue, a lightning bolt strikes, and you don’t know if the shock through your cunt was from the storm or Suguru’s touch.

“Fuck!”

Suguru smirks in response as he adds a second finger and slides them out and in lazily, thumb circling with gentle pressure. You grasp again at his shoulders, hands slipping until they find purchase at his tense biceps.

Mind beginning to go blank, filling with electric static, you force your eyes open and see your husbands’ dark eyes looking right through you.

Flash. Boom. Roll.

“Cum for me. Let me hear you louder than the storm.”

The electricity shoots through your bones, your body alternating between writhing pleasure and rigid shocks of ecstasy. You scream out, a garble of expletives and moans drowning out the storm for just a moment. The rain continues to pour down, small rivers sliding down the hill around you.

“I-I-“ you pant, barely coming down from your high as another flash of lighting and roll of thunder overtakes the skies. “I need you, Suguru. I need more.”

“I think this might be the neediest I’ve ever seen you,” a strained edge to his voice, Suguru sits back after nipping a few sharp kisses on your neck.

He quickly unzips his pants, freeing his swollen, heavy cock. He holds the base and gives it a few slow, lazy strokes as he moves to straddle you and align himself with your sensitive core.

Suguru has a wild streak - he practices shibari, occasionally taking a day or two for a full dom/sub scene, and you’ve even discussed attending a sex party together. But public sex, in broad daylight (more-or-less), without any nature to obscure yourselves from people wandering by? He can’t say he had considered it. But as cliche as it is, the air is electric, and he won’t deny that he’s turned on by the thrills.

Giving your needy cunt a few teasing slips as Suguru grip his length at the base before sinking into you in one thrust. His breath catches in his throat. He anticipates the coming sensation, but every time it never fails to make him see flashes - and not just the lightning this time.

As soon as you feel his girth split you open, you bring your knees up, ankles wrapping around Suguru’s thighs as you attempt to accommodate his length fully seated in you. Thankful that he is not moving, however you can feel yourself getting lightheaded from unconsciously holding your breath again.

Another crack of thunder and lightning, and that’s his cue to pull out just until his tip catches at your entrance before he slams back in. Normally one to tease and take his time, Suguru felt the intensity and urgency of the storm. Knowing it would pass before too long, and to reduce the risk of getting caught, he sought to rail you within an inch of your meager sanity quickly.

You can feel his urgency and you start to roll your hips up to meet him. In doing so, the angle of his cock inside of you shifted just so and you can feel the pressure beginning to build. Having already reached your peak once (and especially since this is round two of the day!), your body begins to fill with static much faster now.

The storm has picked up its intensity, joining you both in poetic harmony.

“I can’t-hold on-much longer,” you reach your head up to kiss the need off Suguru’s lips. To swallow his whines as his speed increases and he continues to chase his end. You hold on again as an anchor. You plant your feet firmly on the ground as your body is pressed further into the soft, sodden ground.

And in one last thrust, a blue-white bolt of lightning and immediate, near-deafening crack of thunder hits nearby, obfuscating the moans and cries from your shared orgasms.

Suguru pushes himself firm against your cervix, letting thick ropes of cum splash into you, filling what space there is in your cunt. His head drops into the crook of your neck where he mumbles words of love into your skin. Surely the residuals from this morning have dissipated and he must replace them with new affections.

The rain continues coming down, unsure if your eyes are weepy or the rain running down your cheeks. Your heart is beating almost too fast, now slowly relaxing, matching the pace of Suguru’s breathing above you.

After a moment in the afterglow, Suguru slowly pulls out, eliciting a hiss from him and a groan from you. He quickly slides a hand in to gather up the spilling cum, pushing it back in. You squirm at the welcomed tender touch, letting more soft moans escape your lips.

The rain has now subsided some, a calm gentle rain now softly falling.

“I think we should pay more attention to the forecast next time,” Suguru states, matter-of-factly.

“Yeah, I guess you’re right,” you sit on your response for a moment. “Or do you mean…?”

Suguru stands up, having re-zipped his pants, and offers his hand down to you. You take it and catch a mischievous glint in his eye.

Once standing, he holds you with your back to his chest, arms crossed your chest, your hands reaching up to grip his forearms. You look up at him, and he leans down to kiss you. And grind his clearly-not-fully-soft dick into your ass. You fight every urge to not push back and grind against him.

“I think we should go home and get out of these clothes, maybe take a bath?” you suggest, knowing it won’t just be a straightforward bath waiting for you.

[prettyboykatsuki]

Hey, I've been trying to make butter chicken for a really long time and no matter what I do the food cart in my city makes it better. I was wondering if you have a recipe that you would like to share since you said you're really good at making butter chicken. Totally okay if you want to keep it private or just not respond to this ask. Also, I love your writing. Long time fan.

HI!!

i was supposed to answer this last night but i took my melatonin super early and fell asleep on accident. i do have a recipe to share and i saw a few people were interested. im not very good with writing down like... formal recipes i cook by heart so to speak so i hope thats alright

but also thank u!! i see u in my notifs a lot so i was happy to see your ask

FANGS BUTTER CHICKEN RECIPE:

a couple of things to know prior, making a really good curry usually takes a long time. im not one to be super picky on authenticity but if you're wanting to eat something super delicious it will take you upwards of an hour ++ some, start to finish.

ingredients for chicken

chicken breast / chicken thighs (i normally use a little less than two pounds of chicken thighs, boneless and cubed)

yogurt for marinade, about a half to three quarters cup

a tablespoon of premade ginger-garlic paste or equal parts of fresh ginger and garlic

about two teaspoons of garam masala, and one teaspoon of cumin, coriander, chili powder, tumeric and salt

FOR THE CHICKEN: it's up to preference what cut of meat you want to use for butter chicken, but i personally used cubed chicken thighs that i manually clean the fat off of.

in my opinion, the biggest difference this will make is in the marinading process. if you are using chicken breast, i would recommend marinating for up to twenty four hours. if you're using chicken thighs, you can get away with less time. but you need to marinade your chicken up to at 30 minutes.

mix everything together and set aside until ready.

ingredients for the sauce:

one large onion, medium diced (about a cup and a half)

half a head or garlic, finely chopped (i use a lot but you can use less)

some freshly chopped ginger or a tablespoon of garlic-ginger paste. about a tablepoon.

tomatoes (roughly two cups)

for the tomatoes, there are various substitutions you're welcome to make. most restaurants used crushed, canned tomatoes but if you're wanting the smooth texture without blending - used jarred tomato sauce as your base.

with whatever type of tomato you use, you will have to adjust for acidity and sweetness. i use a mix of fresh tomatos and tomato paste for depth and adjust for acid with sugar.

if you are using jarred tomato sauce or canned tomatos, you will need about a cup and 3 quarters or 14ozs of liquid over all.

if you are using a fresh tomato and paste combo like me - i recommend about a cup and a half of diced tomatoes and a 3 tablespoons of tomato paste.

spices including, 2 teaspoons of garam masala, 2 teaspoons of cumin, 1 teaspoon of coriander, chili powder to taste and a table spoon of pre-packaged butter chicken spice mix.

you will also need kasoor methi powder or fenugreek powder which imo is not optional

NO MORE than a half-teaspoon of fenugreek

salt to taste

sugar to taste (i use about a tablespoon)

for seasoning: while i use the teaspoon measurement here - it's more important you understand the ratios. im much more heavy handed with my spice mixture because i make it according to my own tastes and i like strong flavors.

i used pre-packaged spice mixes to add flavor but if i dont have it i wont use it and use about a teaspoon more each of the plain spices.

the one thing you shouldn't skip imo is the kasoor methi aka fenugreek powder. this is probably the thing most people are missing butter chicken at home. it's savory and mildly bitter, a bit like fennel and its what gives it a very classic indian flavor

3/4 cup of cream + 1/2 cup of milk (you are welcome to use one cup of cream if you like a thicker gravy, but i prefer a thinner one. you can also replace the milk with half and half)

a little oil to coat the bottom of my pan (a teaspoon or two)

3 tablespoons of ghee (or 2 tbps of butter + 1 tbsp oil)

cilantro to taste (optional)

if you can find ghee or make it at home, i would highly reccomend using it over butter and oil. ghee makes a huge difference to the flavor profile.

while i say 3tbsps, i would say be heavy handed and use enough to cover the pan. this is a fat heavy dish as is.

ONTO THE COOKING PROCESS:

first: you will want to grill / char your chicken. you can pick what method you use for this. i use a searing hot pan (i use a dutch oven for this entire recipe) and little oil to get the best cook.

fry the chicken on high heat until charred and take it off once all sides are cooked. DO NOT OVERCROWD YOUR PAN. it will released too much water.

set aside the charred pieces. the chicken will finish cooking in the sauce.

NEXT, THE SAUCE

after you've cooked off the chicken, turn your heat down to medium, drop your ghee and your onions and cook until totally soft

this will take roughly 15 minutes of stirring and watching.

once the onions are translucent and halved in size, drop in your garlic and ginger

cook until fragrant. i like to go a little under ten minutes

add in your spices here (EXCEPT THE KASOORI METHI). this step is crucial

the key to good desi curry is understanding the process of bhuna, which is essentially frying your spices together for optimum flavor. you will want enough oil in your pan to fry / cook the seasoning which is why i say you might want to be heavy handed.

stir your spice mix with your onions, garlic and ginger - making sure it doesn't stick and burn in the process. let it cook until very fragant.

i let it go for a few minutes but if you don't cook often, a minute or less will be okay. too long and the spices will burn.

(i also like to add a pre-emptive amount of salt at this stage but you can salt afterwards)

next, add your tomatoes. if you are using tomato paste, add it before you add your other tomatoes and let it fry for about a minute to soften and cook down the taste

if you are are using jarred sauce or canned tomatoes feel free to toss it all in at once.

THIS IS IMPORTANT BUT LET THE LIQUID COOK OFF YOUR TOMATOES AS MUCH AS YOU CAN

i would recommend up to twenty minutes if possible, being careful it doesn't burn on the sides. the sauce will change color as a result, turning a deep brown / red and that's when you know it's ready. the pan should feel almost dry.

if you like a blended sauce - now is the time for you to take out from the pan and blend with a little water *

i do not like a completely blended sauce, so i will instead use the back of my spoon to crush up my tomato and onion mixture as much as possible once cooked soft enough.

THIS IS NOT TRADITIONAL OR COMMON. but i prefer a bit of texture in my sauce and once soft enough i find the sauce still turns out silky smooth.

after you sauce is blended / smooth, add in your cream mixture, your sugar, and fenugreek powder, and cook your chicken for another few minutes

usually a little under 10 minutes for thighs and around 8 minutes for breasts if you're picky about timing.

turn your heat off and wait for the curry to stop boiling before adding in chopped cilantro

AND YOU'RE DONE YIPEEEEEE. serve with white basmati rice or naan/paratha of course 🫡

OTHER GENERAL TIPS:

the seasonings i list are intentionally light handed but i honestly use about double of everything above, so if you find that the taste is too light for you after cooking - fry more seasoning in oil in a separate pan and add it afterwards.

depending on your preference, you might like a thicker or thinner gravy. if you prefer it thinner, add more liquid (preferably water or milk) and if you prefer it thicker, feel free to just use one or the other.

be careful during the spice frying process and watch like a hawk if you dont anywhere else, because the burning will make it bitter.

PLEASE FEEL FREE TO SEND ME ASKS IF YOU WANT TO TROUBLE SHOOT!!!

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[cult-of-the-eye]

2024 wrapped:

finished a levels

got into uni

went to the beach with friends

karaoke

got a gf!!!!!

slayed a cut crease

tried to get into editing??

bought clothes for the first time without stressing tf out

tried to convince a little girl on the beach that the dinosaur footprint i was making on was real

got lost in hyde park

watched the first episode of death note

got my nails did for the first time

watched howl's moving castle for the first time

went to a jazz bar

my friend passed her driving test and subsequently became our uber driver

went to prom in a black lehenga

joined a bollywood mash up band

made new friends

survived the first semester of uni

ate donuts

invented new ways of eating chicken curry

dressed up as dead abraham lincoln (complete with top hat, bullet wound and beard)

made food for my gf

got drunk at a pub

decorated my room

watched saw

took an insane amount of uquizzes

learned a bangla song that i actually liked and played it in front of an audience

went to middle of nowhere, scotland and somehow found a bangladeshi restaurant

got into criminal minds, sherlock and co, malevolent and continued tmagp

random quick obsessions: mouthwashing, an unauthorised fan treatise, deadpool and wolverine, gossip girl, camp cretaceous and camp cretaceous chaos theory

ate nice food: thai green curry, drunken noodles, wild chicken curry, fish and chips next to the sea, chinese takeaway while three vodka lemonades deep, homemade pancakes while yapping at a friend, an entire colin the caterpillar cake, shakshuka in a uni kitchen, biryani on my uni accom floor, chicken curry in bangla town, loads of pasta, fresh fish from scotland, homemade skillet cookie, hot pot (incredibly spicy, very satisfying), south indian coconut chicken curry, ramen at an actual ramen restaurant, fish flavoured instant noodles, taiwanese fried chicken, stale crunchy crème donuts, homemade chilli, insane amounts of hot chocolate, peanut butter on toast

new makeup products: elf lip oil (jam), elf pout clout pen (wicked cherry), nyx butter gloss (devils food cake), nyx gel eyeliner pencil (white), nyx buttermelt blush (back and butta), elf glittery liquid eyeshadow (gold), elf glossy lip tint (berry queen), maybelline lifter plumping gloss (hot chilli) and others that aren't as exciting

[bonefall]

LAMB STEW & BUTTERNUT SOUP RECIPES. GIVE

THE LAMB STEW RECIPE IS MINE. MINE ALL MINE

BUt I will actually teach you the butternut soup one, people don't realize how cheap butternuts are and how easy this recipe is. I had to teach my partner's family how to properly prepare butternut and they thanked me for it because it's ALWAYS on sale and SUPER easy to make.

You need a metal baking tray, a crockpot, and a blender. The blender is optional, but it makes the perfect creamy consistency

Other ingredients you're gonna need; Garlic, shallots, pepper, turmeric, curry and chicken stock

(though I remembered the recipe wrong when I was over there and used beef stock, fam still loved it though, soooo pick whatever stock you like best tbh. This is a super forgiving recipe, I promise if you're a beginner cook this is a great place to start)

ALSO FAIR WARNING: Idk how to measure anything. I do not actually have a written recipe.

Step 1: Cut the Nut

Cut it longways, like a canoe, and scoop the seeds out. Coat the fleshy-side with cooking oil and sprinkle some pepper on it if you like-- nothing needs to be done to the skin-side. Place it FLESH-DOWN on the baking tray and pop it in the oven, 425 degrees Fahrenheit, 40 - 50 mins

When it's done it looks like this (half-eaten babybel snack optional. bbq sauce not used, it was just there for emotional support)

You can actually eat it just like this.

Like if you're not looking to make soup, this compote can actually be made into all sorts of things. You can stick a spoon right in that and eat it. I've made like... fried butternut latke-things out of it, I have some compote in my freezer just for experimenting with.

If you're smart, you wait for it to cool down before you scoop the flesh out with a spoon. Im not 💗

Step 2: trust your heart to tell you how many fucking onions are in there

My partner is the one who's able to measure things, I simply put my faith in the claws of Velociraptor Jesus tell me what the ratio of garlic to butternut is. I am not allowed near baked goods. I do not cook by the book. I put too many ashes in my middle school volcano project and smoked out an entire classroom once.

This came out great though, and for it I used 2 white onions (about a cup), 4 cloves garlic, and some chopped shallots. All minced as much as possible.

Once that was all in I (think you're gonna see a theme here) kinda just eyeballed how much stock and spice was gonna go in, just doing taste tests until it was yummy... I think it was 2 cups stock water and 3-ish tablespoons of turmeric and curry? Next time I make it'll actually measure how much I use.

I really do just kinda taste-test things until it's good.

I would apologize that I don't have the family recipe actually written down for exact amounts but I don't think I will ✨Bless this mess ✨✨✨✨Welcome to living inside of my head✨✨✨✨✨✨✨✨✨✨

Anyway through some magic later you get a mash that looks like this, I stirred it up real good.

Step 3: This is where the blender comes in

This is the most tedious part tbh, but it's worth it because you can't get it super creamy if you don't feed it through a blender.

At this point me and my partner grabbed the pot and poured it in because we had 4 hands between us and felt lazy, but if you're alone you should scoop it manually so you don't spill shit everywhere

And once you have that, portion out what you'd like, and add milk. When you first get the soup out of the blender, it's real thick. You add milk to get it to the consistency you want-- DO NOT ADD MILK TO THE WHOLE THING AT ONCE

IF YOU ADD MILK TO THE WHOLE THING AT ONCE, IT GOES BAD FASTER

This stuff can be frozen or fridged and it tastes just as good as it was when fresh, as long as you only add fresh milk when you're ready to eat it.

I usually eat it with a grilled cheese or some other kinda bread. And that's really it.

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[zorabianfoods]

A Culinary Tour: Discovering India’s Best Chicken Dishes #zorabianchicken #food #indianfood #chicken

India is not just a country; it’s a palette of flavours, each region offering something uniquely delightful. Chicken dishes are special among the myriad delicacies, blending spices and techniques that have evolved over centuries. Join us as we embark on a gastronomic journey through India, exploring some of the most beloved chicken recipes from various cuisines.

1. North Indian — Butter Chicken 2. Punjabi — Chicken Tikka Masala 3. Mughlai — Chicken Biryani 4. South Indian — Chicken Chettinad 5. Bengali — Kosha Mangsho 6. Goan — Chicken Xacuti 7. Kashmiri — Rogan Josh (with Chicken) 8. Hyderabadi — Hyderabadi Chicken Curry 9. Kerala — Kerala Chicken Stew

Check out all the above mentioned chicken recipes on this link

Order Fresh Chicken Online

Each dish tells a story of its origin, bringing not just flavours to the table, but also traditions and history. Exploring these dishes provides a deeper understanding of India’s diverse culinary landscape and its love affair with chicken. Join us next time as we explore other hidden culinary treasures across India. Bon appétit!

[lola4563747]

@allhallowsthemepark @shaydystheshadowqueen

Ideas for the Ghoul City food court

Frankenburger menu

Frankenburger: the signature dish of this 50s diner inspired joint, consisting of an 8oz angus beef patty, flame grilled and topped with sharp cheddar cheese, iceberg lettuce, tomato, purple onions, ketchup, Dijon mustard, and butter pickles. Put in between 2 fluffy brioche buns with sesame seeds on top. Served with crinkle cut fries and a fountain drink.

Bride of Frankenburger: instead of cheddar, there’s Gouda,and bacon instead of tomato. Served with fries and a drink.

The Doc’s Mini Sliders: kids can create their own miniature monster of meat with this option! Choices for cheese include American, Havarti, and Baby Swiss. They even come with little toothpicks shaped like electric pylons!

Jiangshi Midnight Wok menu

Jiangshi noodles: basic Chinese Lo mein with all the vegetables and meat that come with it.

White Tiger Fried Rice: Fried rice with Chicken, Beef, and Shrimp.

Phoenix curry: super spicy chicken curry served with white rice, not for the faint of heart.

Sun Wukong Peach custard Bao: named for the legendary sage of heaven from Journey to the west, these sweet treats are modeled after the peaches enjoyed by the Monkey king and his subjects on Flower Fruit Mountain. Peach custard wrapped in sweet rice dough and steamed in a bamboo basket.

Spucci’s Pizza menu

Pizza Margherita

Pepperoni pizza

Cheese Pizza

Spucci’s Spicy Special: topped with spicy Italian sausage, Red Peppers and Pepperjack cheese, this firey dish will slash your tastebuds like teenagers at abandoned summer camps.

Kraken Seafood Shack: located on Gilman Municipal Beach, this restaurant offers fresh seafood.

Kraken’s Salty special: beer and bread battered flounder deep fried with a side of tartar sauce, onion rings, and a small salad.

Frightful Fish Filet: Breaded deep fried Whitefish put in between two slices of whole wheat bread and dotted with mayonnaise and red slaw.

Sunken Shrimp: Cocktail shrimp with a sauce mixing traditional cocktail sauce with mayo and pineapple juice. Covered in shredded coconut.

Just don’t ask for Calamari here, the boss is very sensitive about that.

[krikku]

Fandom: Black Clover - Tabata Yuki (Anime & Manga)

Relationships: Rill Boismortier x Charmy Pappitson, Vanessa Enoteca x Finral Roulacase

Characters:Charmy Pappitson, Rill Boismortier, Vanessa Enoteca, Finral Roulacase

Words: 1,869

Happy birthday!!

She would walk around the shops to buy the ingredients she needed to make a recipe she made a few years ago, this recipe was something special, even if it was very simple...

The main ingredient in this recipe was chicken, but unfortunately, despite the fact that I trucked and searched all the stores, I only found one stall where they sold it at a very expensive price. I was hesitating whether to buy it, but if I did, it would be a waste. ..

I search but not finding any other store, I decide to buy the secondary ingredients first, vegetables, curry, rice, wine, and beer, all were easy ingredients to find except for the chicken, he only needed Finral and Vanessa to get him the fruits that she needed to make a delicious dessert of strawberries with cream, and to see if they could get her more strawberries to put on the cake and have it perfect

He was able to find all the secondary ingredients pretty quickly, practically, they were in all the stores, he thought about going to check his restaurant with Vanessa to see if there was any chicken, but he remembered that it was spent just a week ago and they would get more next week, I couldn't wait that long.

What a rage, she told herself, she wanted the day to be perfect, she already had the cake made, the decorations prepared, the room, the utensils, she even made sure Rill didn't enter the house, who was being entertained by Vanessa and Finral for the whole day, until she could have time to prepare everything.

_____

Hey? -Rill looked at the couple and asked- why are they so interested in us going to the Heart Kingdom?

Because we have a mission -said Finral almost instantly- to help plant some things, we thought you would like to draw something here and we brought you

Is it for my birthday? -asked Rill- although I would have preferred to draw Charmy or spend all day with her, I had several plans for tonight, I think I'd better go.

Wait -Vanessa tried to think of something quickly- it was charming!

That?

It was Charmy who told us to bring you so you can draw yourself and have fun, this is his gift -he left quickly without even stuttering, Rill's eyes shone, his Charmy had done all this for him, he was very happy and excited, It was the first birthday he was celebrating with Charmy as his wife, suddenly he grabbed the couple and dragged them to a nice place to draw-

While she was drawing, Finral decided to go find the fruits and strawberries that Charmy had asked for.

_________

Meanwhile, Charmy thought about seeing if there was already chicken in the house, unfortunately she couldn't find it, and in the end she decided to go buy the chicken from the only store she could find, she would regret it later, but today was too special a day not to do the most special dish for a super special person, by the way I also buy chicken breasts and thighs to make it better.

And finally, she returned to the kitchen, her plan was to prepare curried rice with chicken, in this case the thighs and breasts, and the chicken stewed in beer that she would go with a little potatoes.

To make the chicken stewed in beer with potatoes, the following ingredients are needed

8 chicken thighs (or 1 small chicken, chopped)

2 garlic cloves

1 small onion

4 carrots

1 small red bell pepper

1 small green bell pepper

1 bay leaf

330 ml beer (1 can)

1 tbsp flour

Olive oil

Salt

Pepper

1 chilli (optional)

1 tbsp chopped fresh parsley

450 ml homemade chicken broth

2 large potatoes

I already had most of the ingredients, and what I didn't have I bought this morning.

First you had to Peel and chop the onion and garlic. Clean the carrots and cut into slices.

Then Clean the peppers, remove the seeds and cut into small cubes.

Peel the potatoes and cut into large cubes (about 2 cm approx.).

Season the chicken to taste.

Heat a saucepan with a drizzle of olive oil and sear the chicken for 3-4 minutes. Withdraw and reserve.

Add a little more oil and brown the potatoes for 10 minutes. Remove them from the saucepan and reserve.

In the same saucepan, poach the vegetables over low heat for 15 minutes. Season to taste. Add a tablespoon of flour and stir a few times.

Add the beer, the bay leaf, the chilli without the seeds and let it boil for 2 minutes to reduce the alcohol.

Add the broth, chicken and potatoes. Stir and cook over medium heat for about 20 minutes, stirring occasionally

And finally Sprinkle the chopped fresh parsley on top and serve.

Charmy was excited, it was a recipe she hadn't made in a while, and she wanted to see how much her cooking skills had improved.

Suddenly, a portal opened, it was Finral who was bringing the fruits that she asked for.

How is everything going? -asked this with a subtle smile-

Quite well, but it will take me a while to finish cooking this -he pointed to the chicken and returned the smile, from the portal it was possible to distinguish the voice of hishusband-

Who are you talking to -Rill asked- from the other side of the portal, Charmy hurried to hide the ingredients by putting a cloth on top of tins. His eyes began to shine and he ran to hug her gently-

How are you, Miss Boismortier, I've missed you," Rill said as he snuggled into her chest.

What happens, if you saw me this morning -Charmy didn't show it, but deep down she had also missed her incredible stupid husband, the truth was that she knew that Rill was very clueless, and somehow she liked that a lot, although You should stop calling her "Miss Boismortier."

Rill we have to go -Vanessa came out of the portal and when she saw Charmy and Rill she gave her friend a mischievous look causing her to roll her eyes and make a face, Vanessa grabbed Finral's arm and approached him-

W-what's wrong -Finral looked at her confused-

Esque, I feel a little jealous...- she said as she moved her hands to her husband's chin and then gave her a good juicy kiss-

Charmy...- Rill looked at her- look -he gave her a painting in her hands- w-well see you later! -she said this to run away dragging the couple who were kissing-

Charmy looked at the painting, it was a painting of fire and hearts around it, Charmy quickly discovered what it meant, she quickly blushed, it looked like a tomato, obviously Rill was the only person who could think of asking for something she wanted with drawings, well That's how he was, words weren't his thing...

Well it was time to make the food, and incidentally the dessert and detailing the cake, I had a long day ahead of me and I had to finish as soon as possible

She was in the kitchen for about 4 hours, she wanted everything to be perfect so she spent as much time as possible

It took her a while to realize that she was a mess, well, she had everything ready, and it's about 2 hours before Rill gets back, so she'll be okay with taking a shower

In the shower she began to think about whether to wear something nice or wear simple pajamas, she preferred pajamas, because Rill really liked that she was in pajamas, and with a bow (sometimes loose) according to him it made her look very pretty, although for him, she was the most beautiful woman on any occasion..

It was almost time for the hour, she began to leave the bathroom to go change, dry her hair, tie it up and finally wait for him to come...

She was nervous and couldn't keep calm, her heart was just a thousand i, a portal opened, Finral came out of it

My goodness, you've really made an effort, I hope Vanessa does something like that to me on my birthday, but that she has a sexy outfit -he said looking at his wife-

Shut up for God's sake -she laughed- of course I'll make you something special -I look at Charmy- luck, although you don't need it precious, now we bring it to you -Charmy smiled at her, what would she do without Vanessa and Finral...- See you on Monday first thing in the restaurant -said Vanessa before leaving with Finral-

W-why are you pushing me? -Rill burst out of the portal, turning around the first thing he could see was a large decoration and his wife sitting next to a large banquet, while she turned her face to avoid eye contact with her red cheeks-

Happy birthday -she told him with a low voice and washing her hands- surprise! -this time I turn my head to smile warmly-

Rill stared in shock and in a flash he lunged at his wife, looking like he wanted to cry.

Charmy you didn't have it because -she said without detaching from this- I love you, I love you, I love you very much -she grabbed her cheeks in a hasty movement and kissed her, it was a very, very warm kiss, when she parted her lips, Charmy gave her another to return it .

Don't kiss me without warning...- she told him, tapping him on the head-

Neither do you... -he said jokingly- I'm excited, I don't know if I told you that I love you, no, I love you -Rill turned his head without even detaching himself from his wife who was now surrounded with his arms and legs, his sight trusts the rice with curry chicken and the beer chicken with potatoes- that's it... -his eyes lit up, he was like a little boy who had just been given a toy- Honey, give me your eat

You're a child? -he joked laughing- just this once -he grabbed a spoon and grabbed some rice with chicken and curry and put it in his mouth-

It's very good... -I look at her affectionately- practically everything you do is a work of art...

Speaking of art...-Charmy looked at Rill who was still enjoying the food- the painting you gave me -Rill almost spit out the food when he heard that and covered his face-

Forgiveness seriously! -said this-

Because? -Charmy asked while he uncovered his face- it seems good to me

Yeah? -Rill looked at her again, this time more blushing- I thought it had been something vulgar to tell you with such an ugly drawing...

Ugly? -Charmy asked herself, in any case, she wanted to enjoy the night-

whyand we don't eat -he said- I've done many things to you -smile- besides, I'm hungry

Strawberry cake, he's my favorite, did you remember -Rill got more and more excited, it was strange how he could get excited over such small things...-

Rill, we've been married for almost a year, how can I not know...

Notes:

Thanks again to Acacia_may for the inspiration and I hope above all that you liked it, even though to be honest I'm bad at writing in English, and surely you have encountered spelling mistakes, again I'm sorry about that

I hope it was to your liking

Thanks for reading to the end!

[butts-bouncing-on-the-beltway]

I'll want to break down the chicken and beef into pre-marinaded freezer baggies with any roots or beans or sauces paired with them in a lil bundle of baggies, that way meals become as simple as popping a baggie set into a cast iron in the oven or on the stove. The last of the current priority garden, home, and body ingredients are in the mail, and I'm just waiting until I have the last of my salts and amino acids to mix them up.

Upcoming projects:

1) add compost cultivator to The Stacks now that there is a sizeable hay patch and an existing decomposition culture to support

2) Start tree seed trays (wild plum and black cherry)

3) Start greens seed trays (amaranth, turnip, beet, collard)

4) start shrub seed trays (Alleghany blueberry)

5) start wildflower seed trays (flax, marshmallow)

6) bury seed trays in coco coir and compost when The Stacks are fully decomposed

7) infuse olive oil with shea butter cubes, resins, cracked seeds, and salts in pourable cruets

8) break down chicken and beef into ready-prep single meal and bulk meal portions and freeze (burger/meatloaf mix, chili mix, carne asada, carne criolo, buttermilk chicken for battered cutlets, pulled chicken and ranch for pizza root-fries, kung pao chicken, green curry chicken, pulled chicken for matzoh soup, meatballs, lemon garlic chicken, ground beef crumbles, Date Night Steaks, sliced roast beef packets, jerky, BBQ for beans, dumpling filling, seasoned battered chicken for fried chicken strips and cheesy chicken pasta/veggie-noodle lasagnas, etc)

9) sauce tomatoes and freeze

10) bake a round of washing soda

11) ferment some rice for washing cakes and scalp scrubs

12) mix laundry detergent (epsom salts, resin infused oils, seed infused oils, washing soda, hand soap)

13) mix body scrubs

14) mix and set washing cakes

15) mix and jar scalp scrubs

16) mix and jar hair cremes

17) mix and jar hair masques

18) mix and jar skin masques

19) mix and bottle serums

20) mix and bottle texture spray

21) mix and jar bath salts

22) deep clean kitchen (wash counters, wash sink, treat drain, sweep and mop floors, wash cabinetry, wash appliances, run cleaning cycles on oven and dishwasher, clean out traps and catches, wash trash can and deoderize, empty and sanitize recycling bag, clean cat cozies, sanitize kitty meal plates, sanitize communal water fountain, sanitize water pitcher and replace filter, etc)

23) juice citrus (lime, lemon) and bottle/refridgerate

24) make citrus paste (lime, lemon) and freeze

25) make chimichurri base and freeze

26) make basil, garlic, and sesame paste and freeze

27) make kefir

28) make garlic confit and freeze

29) make caramelized onions and freeze

30) make pepper paste and pepper jelly and freeze

31) make pickles (onion, garlic, peppers, sundried tomato) and freeze

32) make curried carrot and lentil soup and freeze

33) make chicken stock and freeze

34) make kimchi

35) make samosa and empanada wrappers (corn masa pastry dough)

36) make dumpling wrappers (rice paper)

37) make and freeze dumplings, samosas, and empanadas (veggie mince, meat mince, kimchi and rice, Oaxaca and honey, Oaxaca and beans, Oaxaca and pepper jelly, curry chicken, veggie curry)

38) mix and bag sazon rice packets

39) prep herb and spice mix bottles

40) season and freeze root-fries and root-wedges

41) marinade and freeze veggie side dishes

42) air fry and package chickpea pops

43) make candied snickie snacks (nuts, jerky, coffee beans, carrots, citrus)

44) cut and batter Oaxaca strips for battering (seasoned lentil and rice flour) for paneer pakora and fried cheese sticks

45) cut Oaxaca strips for cheesy pastas

46) make and freeze queso fundido (Oaxaca cubes, peppers, garlic confit, coriander, oregano, paprika, chili pepper flakes, cumin, salt, cracked peppercorns, sundried tomatoes, shea butter curls, buttermilk, meatmince)

47) mix and freeze omelet/egg casserole mixes (queso fundido, onions, salt and pepper, fresh herbs, liquid whole egg mixed with buttermilk and rice flour, sundried tomato mince)

48) repot Pomegranate in compost and coco coir

49) identify and butcher the rooster

50) source scrap wood for laying nests, cat climbers, garden stakes, cat toys, chicken toys, carry/storage crates, etc)

51) mix dehumidifer/air filter pack for upstairs bathroom

52) deep clean upstairs bathroom (wash sink, wash floors, wash toilet, wash cabinetry, refill hand soap, wash counters, polish hardware, wash mirror)

53) wash towels and hang out to dry

54) wash blanket/bed linens and hang out to dry

55) wash clothes and hang up to dry in rounds of 2× outfits or 1× linens per basin

56) deep clean our bathroom (wash sinks, wash counters, sweep and wash floors, wash cabinetry and walls, refill deoderizer, clean shower, polish hardware, wash mirrors, refill hand soap, organize shower and sink products, wash toilet)

57) deep clean bedroom (take out trash bins, pick up floors, vacuum and sanitize carpets, wash walls, organize clothes, organize dog toys, sanitize dog meal dishes, wash and polish side tables/trunk, wash bedframe, sanitize mattress, change sheets and blankets)

58) vacuum and sanitize upstairs carpets

59) wash walls upstairs

60) clean guest bedroom (sanitize mattress, wash and replace bed linens and blanket, pick up floors)

61) move office couch to living room

62) move office desk/supplies to guest bedroom (for now)

63) plan a workout routine (minimum 2x gym days/wk for rowing and cycling and traction, min 2 home workouts/wk -> prioritize range of motion, balance, and gradual endurance building)

64) plan a hygeine routine (min 3x wash day/wk for skin, max 1x wash day/wk for hair)

65) organize my next round of plans

[wereldgerechten]

Authentic Chinese Chicken Curry (Restaurant Style)

Chicken Curry like in a Chinese restaurant. A delicious and flavorful chicken curry with lots of vegetables and a super tasty sauce that is simple and can be prepared in no time, without having to leave it on the gas for hours. With an secret ingedient of the Chinese kitchen. This recipe is for two people.

Ingredients:

250 gram Chicken fillet

140 gram Red and green bell pepper

60 gram Cucumber

150 gram Mushrooms

35 gram Carrot

4 gram Fresh Ginger root

45 gram Onion

5 gram Spring onion

1 clove Garlic

Marinade for chicken fillet:

1/4 teaspoon Salt

1/4 teaspoon Sugar

1/4 teaspoon Chicken bouillon powder

Half of 1/4 teaspoon White pepper

1 teaspoon Light soy sauce

1 teaspoon Shaohsing wine

1 teaspoon Sesame oil

1 teaspoon Potato starch

1 teaspoon Oil (afterwards)

For the Curry sauce:

1 teaspoon Vegetable oil

1 slice Fresh Ginger root

50 grams Onion in cubes

1 clove Garlic pressed

2 teaspoons Curry powder

1/2 teaspoon Sambal Oelek

200 ml Water

1/4 teaspoon Salt

1/4 teaspoon Sugar

1/2 teaspoon Chicken bouillon powder

half of 1/4 teaspoon White pepper

1 teaspoon Sesame oil

30 ml Coffee milk

1 teaspoon Potato starch and 3 tablespoons water

Preparation:

Step 1:

Cut the red and green bell peppers into cubes. Cut the cucumber into half slices. Cut the mushrooms into slices. Peel and cut the ginger root into slices. Cut the carrot into slices. Peel and cut the onion into cubes. Cut the chicken fillet into pieces.

Step 2:

Add salt, sugar, chicken stock, white pepper, light soy sauce, shaohsing wine, sesame oil and potato starch to the chicken and mix well. Finally, mix in 1 teaspoon of oil.

Step 3:

Add 1 teaspoon of oil to the wok and briefly fry 1 slice of ginger, the onion and 1 clove of pressed garlic. After 1 minute, add 200 ml of water and bring to the boil.

Add 2 teaspoons of curry powder and half a teaspoon of Sambal Oelek and stir. After 1 minute, add 1/4 teaspoon of salt, 1/4 teaspoon of sugar, half a teaspoon of chicken stock, half of a 1/4 teaspoon of white pepper and 1 teaspoon of sesame oil and stir. Let the sauce cook for 2-3 minutes.

Then pour the sauce through a sieve.

Step 4:

Add 1 tablespoon of oil to the wok and fry the chicken in it. Scoop it out and set aside.

Step 5:

Add another tablespoon to the same wok and fry the mushrooms in it for about 3 minutes. Scoop it out and set aside.

Step 6:

Add 2 tablespoons of oil to the wok and fry the ginger, spring onion, onion and pressed garlic in it for 1 minute. Add the carrot and stir-fry for 1 minute. Add the red and green bell peppers and stir-fry for 1 minute. Add the cucumber and stir-fry for about 5 minutes. Add the chicken and mushrooms and fry.

Add the curry sauce and stir well so that all the vegetables and chicken pieces are covered with the sauce.

Add the coffee milk and stir well.

Stir the potato starch in a cup of water until dissolved and add half of it to the sauce first. If the sauce is too thick add the rest.

Finally add 1 teaspoon sesame oil.

Serve the Chicken Curry with rice.

NOTE:

Coffee milk is an secret ingredient that every Chinese restaurants use. The coffee milk gives the dish a more subtle flavour and makes the curry sauce silky soft and creamy.