...I will have learned that experimenting in the kitchen can be fun AND rewarding!
Chicken and carrots in a curry/ginger cream sauce:
Shaved up some carrots and fresh ginger, and sauteed them with some minced garlic in vegetable oil.
Added sliced chicken breast, cooked until done.
Added about a cup of heavy cream, dried basil, a very liberal sprinkling of powdered madras curry, salt, pepper and a little additional powdered garlic. Brought to a slow boil, then simmered for about 15 mintues.
Served over jasmine rice, and with a 2006 Vins de Crete Thrapsathiri (a full bodied white with lots of fruit, richness and minimal acidity...I usually like my whites with more acidity but this went perfectly with the cream sauce and the rich flavors in the meal).
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