Chicken Chickpea Curry with Cashew Butter and Coconut Milk
Curry is one of my favorite takeout meals, especially Thai Red Curry and Panang Curry, but it’s something I rarely make from scratch. However my mother had some leftover cashew butter that she didn’t know what to do with so a five C curry it was— Chicken, Chickpea, Cashew Butter and Coconut Milk Curry!
Actually there are another two C’s if you count the cardamom and coriander seeds. I figured I would try my hand at making curry paste this time so I picked up some whole spices at the Asian grocery.
It was fun, although it would have been far easier if I had a mortal and pestle to grind the toasted spices. I suppose I managed well enough with a plastic ziplock bag and a glass. Read more →
My famous curry cream cheese frosting. Or infamous, depending on who you ask.
My family rolls their eyes. One of my friends licks it straight off her arms while helping me frost cupcakes. I have the photos to prove it. Except she’d kill me if I shared them. And you still want the recipe, right? 😉
Some people love it. Some people don’t get it. I hope you love it!
Carrot cake is one of the first types of cakes I ever baked. It’s also one of my family’s favorite cake flavors.
Unfortunately many bakeries and restaurants sell dry carrot cake. And the dryness can’t be hidden by the super sweet frosting that doesn’t even taste like cream cheese. It makes me sad.
What makes me happy is this super moist carrot cake full of crushed walnuts and golden raisins topped with a creamy frosting that gets just a touch of warmth from the curry.