*As previously published on Hybrid Mom
This past weekend nine women gathered in Colorado from around the country to celebrate my best friend Carrie’s ‘landmark’ birthday. One from New York, one from Boston, one from Louisville, one from Colorado and five from southern California. Some of us had met before, some had not. What an amazing time we all had.
It’s a true testament to her that she has so many friends that are all so kind and generous in spirit. We hiked some amazingly beautiful trails, and chatted our heads off while getting that heart rate up. All nine of us shuffled around the town to the shops and gave each other opinions about possible purchases.
We hung by the fire and talked our heads off…about our lives, children, beauty, diet and exercise. Nothing was off limits. Going away with a bunch of women was so great. I think we all walked away with a little more knowledge and understanding about each other and about life in general. We go through our lives doing the best we can…trying to cope with things that we don’t necessarily have the ‚training for.‛ A little advice from others, a little encouragement and a lot of laughs helped us all. Maybe we will turn it into an annual event…I sure hope so!
The final night we collectively prepared a feast — Chicken Curry. I must admit I don’t like curry, but this was delicious! Below is the recipe if you want to try it.
Cynthia’s Chicken Curry Recipe – (Serves 8)
- 4 whole boneless skinless chicken breast
- 16 medium to small onions
- 4 small containers of small mushrooms
- 2 jars of mango chutney cayenne
- pepper to taste (approx 1 tspn.)
- curry to taste (approx 1 T)
- salt and pepper to taste
- 2 qts of light cream (preferable) or half and half
- 2 whole heads of garlic chopped finely chopped
- toasted, unsalted peanuts
- toasted coconut
- chopped raisins
Instructions: slice the onions THINLY slice the mushrooms cut the chicken into bite size pcs. not too small saute some garlic with each batch in separate batches saute the onions, mushrooms and garlic in a large deep frying pan (the onions should be cooked until almost caramelized) after you saute the batches put them in the Dutch oven pour to cover all of that with the half and half or light cream add the curry, cayenne, salt, pepper and mango chutney stir and put on stove bring to simmer for 15 minutes uncovered, stirring not to burn If you want to (and it is better this way) let cool and put in the fridge over night OR cook covered in a 350 oven for 30 minutes cook for 30 more minutes uncovered serve over basmati or jasmine rice with peas garnish with peanuts, coconut and raisins