It’s almost a month I didn’t post any recipes in this blog, because I had some problem with my PC. I don’t know exactly about the trouble, but suddenly I couldn’t boot my PC. It’s totally black out! There’s nothing I can do to fix it. And the only way is I have to reprogram my PC and it means I lost everything in my PC. I’m so desperate because I put all my recipes and my pictures there. I started to think about stop blogging and closed this blog. But yesterday, when I checked my email, I read a message from foodbuzz. It said that I got my first payment from foodbuzz featured publisher program. Wow! It’s surprising. Because when I joined for the first time, I didn’t expect a lot from this program. And the most important thing is it’s already sent to my PayPal account! So excited, because it’s the first payment I got for monetizing my blog hehehe. And you know what? It brings my blogging spirit back. MONEY DOES MATTER, doesn’t it? Hahaha.
INGREDIENTS 1 1/8 teaspoons minced peeled fresh gingerroot 1 1/8 teaspoons minced garlic 2 1/4 teaspoons peanut oil 3/4 teaspoon ground coriander seeds 1 1/2 teaspoons curry powder 1 1/2 teaspoons curry paste 1 1/2 teaspoons chilli 3/4 teaspoon ground cumin 1 1/4 cups well-stirred unsweetened coconut milk 3 tablespoons tomato purée 1 tablespoon soy sauce 1 1/2 tablespoons packed dark brown sugar DIRECTION Prepare the sauce In a heavy saucepan sauté gingerroot and garlic in oil over moderately heat. Add curry powder, coriander, curry paste, chilli, and cumin, stir together for about 1 minute. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. Preheat the grill, for medium heat Brush the chicken fillet with oil, salt and pepper. Grilled the chicken until golden brown. Serve in the plate with the spicy curry sauce.
Comments