Curry Basil Coconut Chicken

If you haven’t heard, our dog got sprayed by a skunk last night-BLAH!  Talk about lingering odour, I got the dog smelling pretty good, but the smell is certainly lingering around the house –any/all suggestions are welcome 🙂

Now, that has absolutely nothing to do with food/eating/enjoying at all–but it did get me thinking about other smells that linger, especially those that you would rather not enjoy for days and days (like stinky fish smell), and I have a little tidbit of a tip to share with you…about curry powder.

Curry is a smell that is so divine the day you cook it, but 3 or 4 days later can sometimes still linger in the kitchen–which I think is definitely not divine.

Here is what I have found.  Not all curry powders are created equal.

There are some that will linger, and linger and linger…and others that just do not.  That being said, I have tried a few different powders and have found that my favourite comes from the “Bulk Barn”–I can buy it in quantities that I like (small–I don’t use it that often), it is MUCH cheaper to buy it this way (cost me 47cents today for 1/4 cup…) it is always fresh, and never lingers.

I posted last week a recipe for Potato, Cauliflower and Pea Curry–made it tonight finally for dinner–seriously delicious.  A definite win as a new recipe–try it…soooo good….

~here is another great curry based recipe–just wait until you have some fresh Lemon Basil from the garden–divine!!!

In a large nonstick wok or skillet cook and stir onion, garlic oil over medium-heat 2 minutes. Remove onion mixture. Add the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains.