This is a recipe I have prepared a few weeks ago. Although I was planning to cook something vegetarian for Joan’s event A Culinary Tour around the world, unfortunately I did not manage to cook something, for personal reasons.
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Earth Hour event is a global public awareness campaign about the effects of climate change and they are urging bloggers, podcasters, online video makers, mobile users and online social networkers to spread the word about the importance of turning our lights out for one hour at 8.30pm on March 28.
INDIAN STYLE CHICKEN CURRY
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
- 1 boiled chicken breast
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- 4 peppers cut julienne
- 150 grams boiled corn
- 5 fresh button mushrooms finely cut
- ½ cup of dry white wine
- ½ cup of evaporated milk
- ½ tsp. ginger powder
- ½ teaspoon garlic powder
- ½ tsp. cardamom
- 1 tsp. turmeric
- 1 tsp. garam massala
- ½ tsp. paprika
- ½ tsp. crushed black pepper (more or less to taste)
- Salt to taste
- 4 tsp. olive oil
In a skillet sauté onion and garlic until translucent. Add mushrooms and peppers and sauté for a few minutes and then add the corn.
Cut chicken into 1 inch pieces and add to the vegetables. Add wine and mix for a few minutes until the alcohol evaporates and add spices, stir well and cook for 5-10 minutes. Finally add the milk and boil until it becomes creamy.
Serve with basmati rice.