I went to California and told my friend Jessica, who has a three year old, that when I go on maternity leave I'm going to finally start writing my novel. She looked at me for a long moment and then laughed and laughed and laughed.
Lazy Chicken Curry
1 inch piece of ginger, peeled and minced (about 1 tablespoon)
1 medium onion, roughly chopped (2 cups)
2 teaspoon ground coriander
1 teaspoon. ground cumin
1/2 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 teaspoons salt
15 turns pepper
2 tablespoon water
2 tablespoon canola oil
2 lbs skinless boneless chicken breast halves, cut in large, 2-inch pieces
2 tablespoons lemon or lime juice
1 14 oz. can chopped tomatoes, drained
2 tablespoons chopped cilantro (optional)
Place a covered saucepan over low heat to warm it up. Combine the ginger, onion, spices and water in a food processor and pulse until chunky.
Add oil to the warm sauce pan. It should start shimmering immediately. Add onion mixture. Cook onion-mixture until water has almost all evaporated and it starts to brown around edges, 5 -6 minutes. Add lemon juice and canned tomatoes to the saucepan and cook 2 minutes. Add chicken, stir to coat, bring to simmer, cover and cook 10-12 minutes. Remove cover and boil away excess liquid. Serve over rice sprinkled with cilantro if desired. Serves 4.
