Whew, how in the world is it already Thursday, y'all? Time seems to be flying by and I can't believe it's already the end of October!!
Today, I'm linking up with one of my lovely besties to share some randoms about my week...
// I've been in a real rut lately. I've been out of work for right about a year now and I am just itching to go back to having a routine again. I'm in the process of studying for some certification exams at the moment and I hope once we know where we are headed next, I'll be able to secure a job. I'm a career girl through & through...the at home wife thing? Not my cup of tea.
// I have been doing PIYO a couple of times a week lately and holy hell, y'all. 30 minutes and a drenched shirt later, I am usually shaking and laying on the floor feeling like I got the crap beat out of me. Thanks Charlene, you beast.
// I'm still really ticked about all of my pictures being deleted from my blog. Hang in there though, I'm slowly working my way back through ALL of my posts and fixing them up. Yes, I'm crazy, but a Type A personality will do that to ya, huh?
// I made this healthy butter chicken recipe yesterday. It is AMAZING. Super flavorful and the perfect recipe for when I'm craving Indian food without all the oil.
- 1/2 tablespoon olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 1 (14-ounce) can light (or regular) coconut milk
- 1 (6-ounce) can tomato paste
- 2 tablespoons all purpose flour
- 2 teaspoons garam masala
- 1 teaspoon chili powder, or more, to taste
- 1/2 teaspoon garlic and ginger powder
- Ground black pepper, to taste
- Boneless, skinless chicken breasts, cut into small pieces
- Cilantro for garnish
- Heat olive oil in a large saucepan over medium high heat. Saute garlic and onions until onions have become translucent. Stir in coconut milk, tomato pasta, flour, garam masala, chili powder and ginger/garlic powder until well combined and slightly thickened; season with salt and pepper, to taste.
- Once the sauce has thickened, bring the sauce to a lower temperature and add the cut chicken pieces. Coat the chicken with the sauce and stirring every few minutes allow the chicken to cook. I let the meal cook for about 20-25 minutes until the chicken was tender and had soaked up the sauce flavor.
- Serve with rice or bread!
If you're making this in the slow cooker, follow the instructions provided in the link above! I bet it will turn out amazing!
// After two nights of restless sleep, I might need to self-medicate with some Benadryl tonight! Homegirl is t.i.r.e.d. In fact, can it be nap time now?!
That's all I've got today, folks. Happy Thursday!