A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Tuesday, March 23, 2010


It's kind of funny...... in learning how to cook, I've learned how to make all the things my husband likes to eat. Coincidentally, he has a thing for ethnic food (curries, stir fries, etc......) So, while I have yet to master cooking a piece of salmon, I've managed to create quite a delicious chicken curry. While the basis of this recipe comes from my sister-in-law, I have altered the ingredients to fine tune the recipe into a flavorful dish with a kick!

3 boneless chicken breasts cut into chunks
1 sliced white onion
1 1/2 red peppers
1 pint cherry tomatoes
3 sliced carrots
1 can garbanzo beans
1 can lite coconut milk
1 carton vegetable or chicken broth
1 tbsp garam masala
1 tbsp paprika
1 tbsp cumin
1 tsp cayenne papper
2 tbps curry power
1 tsp salt
1 tsp pepper
olive oil
Jasmine Rice

Start by cooking the chicken chunks in a hot pan with some olive oil. Set aside. (The chicken will be added to the curry pot when the curry has been on the stove for a while. Adding the chicken later prevents overcooking -- you want chicken chunks, not shreds!)

Heat up a few tbsps of olive oil in a large pot and throw in the sliced onions. After a few minutes, toss in the carrots and peppers.

While the vegetables are cooking in the pot, mix in the spices. I recommend starting with small amounts and adding as you go. You can always add more spice but it's not so easy to get rid of that spiciness!

Next, add the garbanzo beans and cherry tomatoes. The tomatoes should go in whole - they will burst while cooking, providing nice color and tomato juices!

Add the can of lite coconut milk. Fill up the can with vegetable or chicken broth and add. Repeat, adding another can of stock.

Bring the mixture to a boil over a hot flame, then reduce and let it simmer on low for 25 minutes. Add the cooked chicken and let simmer for another half an hour. Check on the dish and, if the liquid reduces, add in about another half cup of stock.

While the curry cools, prepare the ric which it will be served over.

I can't share a recipe for making rice because I use the rice cooker that my mother bought me for my bridal shower. As I've mentioned before, it makes life a lot easier. (I once walked to a chinese restaurant and ordered a side of white rice after burning three batches of my own).

In the end, you'll have an authentic curry and something a little more exciting than lasagna to 'wow' with.


  1. Do you have a recipe for Hurry Curry?

  2. Thanks for the shout out....rice cooker...a girls best friend...looks yummy!!!!