• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Per­fect Party Chicken Curry

  (serves 10 and then some)

  3 tbsps veg­etable oil
  1 tbsp each: curry pow­der, ras el hanout, turmeric ground cumin, ground corian­der
  8 cloves gar­lic, minced
  4 onions, minced
  10 chicken breast fil­lets, cut in bite-size pieces
  6 col­ored pep­pers: I mixed red, yel­low and orange, cut in bite-size pieces
  2 soup-size cans coconut milk
  salt and pep­per to taste

  In a very large skil­let or paella pan, heat the oil. Add the spices and cook until bub­bling well. This step is very impor­tant. Do not think you can add the spices at any old time, although an adjust­ment of a bit more as you taste is all right. These spices release their fla­vors and at the same time cook off their bit­ter­ness but only if you cook them in the oil first.

  Add the gar­lic, onions and chicken and cook, stir­ring well, until the chicken is nearly cooked. Add the pep­pers and stir until well-coated. Pour over the coconut milk, tak­ing care to shake the unopened cans first to blend. Now, turn down the heat and bub­ble very low until the chicken is thor­oughly cooked, about 10 minutes.…

  read the rest of this recipe

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