Lovin' My New Skirt

<-- Look how cute! I'm still in disbelief over how much I had splurged for this skirt, but all the compliments I've been getting for it kind of justify the purchase :P Now I need to find some cute matching shoes to go with it, perhaps these super comfy Lacoste ones. Hopefully Sandra can help me find cheaper ones over in HK! :D

I finally put my Home and Garden Cookbook to use and tried the Basil Chicken in Coconut-Curry Sauce last Saturday. I had put in too much curry powder and sugar rendering it too spicy, yet without too much flavour. I gave it another go this evening and it turned out a bit better; I added lots of salt to bring out flavour, but I was a bit short on the curry powder and coconut milk. Third time's a charm I guess? The previous evening I had Salad King's famous Golden Curry, and I must say, my own curry paled in comparison :( My mission now is to figure out the secret to making curry like Salad King.

This week I also went to see the Boygroove play/musical with Christian, Justine, and Janine. It was my second time seeing it, but it was still hilarious nonetheless with a few new bits added. Definitely recommended! *thumbs up*

Basil Chicken in Coconut-Curry Sauce

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finley chopped
1 tablespoon olive oil
1 13 1/2- or 14-ounce can unsweetened coconut milk
a tablespoon cornstarch
3 tablesppons snipped fresh basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

1. Cut chicken into 1-inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalepeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add halk of the chicken to wok. Cook and stire for 3 ot 4 minutes or until chicken is no longer pink. Remove chicken from wok. (If necessary, add additional oil.) Cook remaining chicken as above; remove from wok.

4. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more until heated through. Serve over hot rice.