Note: This is my 5100th post over here at kelloggbloggin.
1. I bought a whole chicken the other day at Yoke's, thinking I'd like to experiment with a different braise. Today, I cooked some onion, ginger, and garlic in butter and then added a can of diced tomatoes, a tablespoon of curry powder, and a handful of cilantro to the pot and lowered the seared whole chicken into this braise and slow cooked it for a couple of hours or so.
I decided, once I'd cut the chicken meat into pieces and put it all in a glass container, that I'd use the braise as a marinate. I poured the braise over the chicken pieces, sealed it, and put it in the refrigerator.
On Saturday, my plan is to make my first creamy Indian curry sauce, put the marinated chicken pieces in the sauce, and see how it tastes served over rice. I'm not sure what to expect, but at the very least, this experiment means I'm trying new things.