Curry Chicken...with bananas

So my craftiness has been kind-of non-existent in the sewing and glue gun department.  However, I think I know what colors I want to decorate with!  Does that count?

My time has been filled with trying to make every corner of stuff I do have organized.  I really want to have a place, and know it, before I bring in more...and have a baby.

So here's something for you to drool on.  I'm thinking of blues, browns, and oranges for my great room space, with some pops of yellows.  I'm crushing on this chair from, would you guess, Target?

Canary Print Slipper Chair

Isn't that so much fun!  Right now I have some cinnamon tweed curtains to hang, a whopping 108" in length and crushed voile sheers, I hope they end up looking fantastic.  Otherwise, I'll return the tweed ones and find something more blue for the dark outside curtains.  

On another note, I've been looking at fabric for my kitchen drapes.  I want them to be different than the living/dining room, I even have a cute valance flippy style in mind, but these are some fabric ideas.  What do you think?

A

B

C

D

E

F

And my sister JUST sent me a link to the blog 6th Street Design School where Kirsten is highlighting this bedroom.  Great colors!  Although I'm thinking for my living space rather than bedroom.

Okay, okay, okay ON TO THE FOOD.  

I love this recipe.  It is the Curry Chicken I go to every time.  However, this last time I made it, I actually added the optional toppings and it made it heavenly.  Serious party in my mouth.  Even if it's weird, you have to try it.

Indian food in the middle of the week is fantastic.

Curry Chicken

(recipe from cooks.com - although a lot of recipes there might not be tasty...this is an exception)

2 lbs cooked chicken, boneless skinless (I cook the chicken right before, but you could make this ahead of time to.  Spice the chicken to taste.)

6 Tbsp vegetable oil

1 lg onion, finely chopped

2 1/2 tsp crushed garlic

1 1/4 tsp ginger root, scraped (Optional, but I recommend it - you could also substitute about 1/4 tsp ground ginger, but fresh is always going to taste better.  I usually put more in than this because I love the flavor it gives)

4 tsp curry powder

1 Tbsp water

2 cans petite diced tomatoes

6 oz plain yogurt (I've also used a 6 oz plain greek yogurt)

2 1/2 tsp salt, or more/less to taste

1 tsp garam masala (you can find this in most spice isles)

2 1/2 tsp lemon juice

Optional (but highly recommended) toppings: Sliced Banana, Chutney, Sliced fresh Tomatoes, Coconut

Fry onions in oil for about 4 minutes.  Add garlic and ginger and fry until onions are soft and translucent.  Reduce heat to low.  Add curry and 1 Tbsp water.  Fry for 4 minutes stirring constantly.  Stir in tomatoes, yogurt, and 1 tsp salt.  Increase heat to medium.  Add chicken and remainder of salt.  Bring to a boil, stirring until all chicken is evenly coated.  Sprinkle with garam masala.  Reduce heat to low, cover and simmer 20 minutes.  Add lemon juice just before serving.  Serve over hot rice with toppings.

*You could use 1/2 to 1 lb fresh tomatoes, I usually just opt for the canned ones because of ease.