So, if you haven’t heard yet, 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!!!
3 tsp curry powder
Cracked black pepper
1/4 teaspoon Chili powder
1 large onion — chopped
5 cloves Garlic — minced
½ tsp crushed chilies
1 tablespoon Olive oil
1 can (14 ounces) Unsweetened coconut milk
2 teaspoons Cornstarch
4 tablespoons Fresh basil — snipped
1 tablespoon Ginger root — finely chopped
Hot cooked rice
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.