So you all like recipes, eh? Huh. Who'd have thunk it?
Okay, so here's another one for you--just because I'm feeling all generous-like. This is one of my favorite chicken basics. I change it up sometimes to alter the flavors but here is the general idea.
1 lb of trimmed chicken breast, one inch cubes
1/2 small onion, chopped
2 cloves of garlic, minced
2 Tbs olive oil
3 pieces of candied ginger, chopped
1 1/2 C flour
1 Tbs paprika
1 Tbs curry powder
1 Tbs salt
1 C coconut milk
Saute oil, onion, and garlic in a pan.
In a baggie combine flour, paprika, salt, and curry powder. Once it's homogeneous, drop in chicken to coat well. Put aside.
Add candied ginger to pan and continue cooking until onion is translucent but not browned.
Drop chicken pieces into the pan and add olive oil as needed since this will absorb the moisture quickly. Allow the pieces to gain color before turning them (approx 2 min), then flip the pieces. Allow another two minutes then add the coconut milk and any additional salt to taste. Simmer on low for 5-7 minutes and serve over white rice.
Try Apple juice or orange juice instead of coconut milk. Since orange can be acidic, I sometimes mix orange and apple together.
You might also try removing the candied ginger and the curry powder, then add white wine for the deglaze.
Okay. Enough channeling of Julia Childs. I've had enough food talk to last me a while. BUT if you have a favorite recipe, feel free to add it in comments and share with others.