Step 1 to recovery: Admit that you have a problem.
Step 2 to recovery: Define cainophobe so that your readers don’t think that you have contracted some disease that is endemic to the third world or have come down with some rare recessive genetic disorder that for some reason has only manifested itself now.
Cainophobia – fear of change.
Step 3 to recovery – Talk about your problem. At length. In excruciating detail. To anyone who will listen. No, really, it will help.
Tyler Florence Fridays was one of the first blog events I ever participated in. I think I first saw it on Sidewalk Shoes, which I had both secretly (pre-blog) and publicly (post-blog) been reading religiously for a few months. Being a huge Food Network fan, I of course knew who Tyler was (my roommate and I commonly referred to him as “the cute one” when we rehashed our most and least favorite FN stars over dinner at least once every two weeks) and had a great admiration for his recipes.
And so less than a month into blogging, even though my pictures were terrible and my cooking skills were mediocre at best, I decided to enter into the world of the TFF-ers. And boy am I glad I did. Doing so has introduced me to some of my favorite bloggers out there (Donna, Reeni, Natashya, Deb, Kim, Megan and all the rest of you out there – I would list you all but I fear that readers today have about a 6-name attention span), who inspire me to become a better cook on a daily basis. It has also spurred me to do some crazy things in the kitchen. Like bake pies. And make gnocchi. And attempt to cook dinner for my parents. And for that I am eternally grateful.
Then, just a few weeks ago, in the midst of my obliviousness, it was brought to my attention that TFF had a set end date, and that that set end date was only 3 weeks away. Needless to say, I was traumatized. I lay in bed, comatose, for about a week. Listening to emo and declaring to whoever would listen that the world was probably going to end on October 30th. I ate chocolate and refused to wash my hair or put on make-up.
It was rough.
But eventually, I realized that all the while I was doing this, time was passing uncontrollably. And I had not given even the slightest bit of thought to what recipe I was going to contribute to last round-up.
And the only thing more tragic than there being a last round-up would be for there to be a last round-up and then for me to not participate in it.
So I looked at my master list of Tyler recipes that I still want to make.
Every week when I am first starting to menu plan (I go grocery shopping on Wednesdays. Menu planning for the next week begins on Thursday morning, as soon as I wake up) I tell myself that this is the week I will make Indian food. And every week, it gets pushed aside.
For my final TFF entry, I decided to make Tyler’s Spicy Chicken Coconut Curry. It was filled with incredible amounts of flavor and satisfied my constant craving for Indian food. The only things I changed were to use chicken thighs instead of breasts and to add in some bell pepper and some cauliflower.
And with that, I bid adieu to Tyler Florence Fridays. It was good while it lasted. And I will always look back on these times. And salivate. With a smile on my face.
So just some random things before I give you the recipe.
Happy (almost) Halloween to everyone! Yes, I am dressing up. Yes, my costume is both homemade and food related.
The medical school is having a party tonight and it is going to be insane. There will be pictures. I swear.
Also, the NY marathon is this weekend! And I am running the last 10 miles of it with my friend Alan! It’s gonna be fun…
Finally, I want to thank SEDenufood for lavishing me with 4 beautiful awards (the Kreativ Blogger, One Lovely Blog, Yum-Yum Blog, and This Blog Was Awarded A Giant Bear Hug awards) and Nat of Girls Are Made Of for the Kreativ Blogger Award. You guys are awesome! I will pass them on in my next entry since I am running late and need to get ready for class!
Spicy Chicken Coconut Curry
Serves 4, adapted from Tyler Florence
- 2 tablespoons butter
- 2 medium onions, chopped
- 1-inch piece ginger, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 cinnamon stick
- 2 dried red chiles
- Kosher salt and freshly ground black pepper
- 2 (15-ounce) cans lite coconut milk
- 2 cups chicken stock
- 4 tomatoes, seeded and chopped
- 1 1/2 lb chicken thighs
- 1/4 cup cilantro leaves, plus more for garnish
- 1 lemon, juiced
- 1 red bell pepper
- 1 huge head cauliflower
Preheat the oven to 425. Spread the cauliflower out on a baking sheet and roast for 15 minutes.
Heat the butter in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes, adding in the chopped red pepper about halfway through. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Serve over the cauliflower and brown rice.