{"id":152,"date":"2012-01-18T17:38:00","date_gmt":"2012-01-18T17:38:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=152"},"modified":"2017-02-14T21:42:42","modified_gmt":"2017-02-14T21:42:42","slug":"chicken-curry-in-a-hurry","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/01\/chicken-curry-in-a-hurry\/","title":{"rendered":"Chicken Curry in a Hurry"},"content":{"rendered":"
\n
\"\"I am taking the year 2012 in a storm. It started with a cover photo and a double page spread about my blog and recipes. Now I am working as a assistant photographer\/food stylist on someone else’s cookbook. It started only this week, and will go on for a month or so. It’s hard work to be creative on demand with the clock ticking in the background, but I am loving every single bit of it. It’s a whole different league than taking pictures for a blog, I find. For my blog, I usually don’t spend more than 30 minutes on a shoot, incl. set-up. That’s also because I already spent some time cooking the dish.<\/div>\n

Now with the cookbook, everything is ready and cooked. We have to dish it up, make it look pretty and set the “table”, and photograph it. This, in the longest case so far, can take up to 2 1\/2 hours. I am drained after each day, but happy. Another fact, that I didn’t realize before: it’s very physical. I don’t sit for one second during the shoot.\u00a0 It’s constant bending, shifting, kneeling, holding, carrying, straightening, tidying, running back and forth ….. you name it.<\/p>\n

Believe it or not: once I come home I still feel like cooking something nice and new and sometimes even photograph it for my blog. In a way, it relaxes me to be home in my own kitchen. Because the photo shoots are so tiring, I am in need of hearty but quick meals for dinner.\u00a0 Just the right time and place to share my Chicken Curry in a Hurry with you: ready to serve in less than 30 minutes, hearty, full of flavor, filling and good for you. Dishes like these are perfect for cold winter nights and comforting after a long day’s work. It’s one of our family staples. Leftovers are great to eat the next day. Bon Appetit!
\n<\/b>
\n—————————————————————-\u00a0 <\/b><\/p>\n

CHICKEN CURRY IN A HURRY<\/b><\/div>\n
<\/div>\n
Print Recipe<\/a><\/div>\n
<\/div>\n
1 tablespoon olive oil
\n1 red onion, finely chopped<\/div>\n
3 garlic cloves, minced<\/div>\n
2 tablespoons fresh ginger, grated<\/div>\n
<\/div>\n
1 lb\/500g skinless chicken thighs<\/div>\n
<\/div>\n
2 tablespoons curry powder<\/div>\n
1\/2 teaspoon chili powder, or to taste<\/div>\n
1\/2 teaspoon sea salt<\/div>\n
<\/div>\n
1 can coconut milk<\/div>\n
1\/2 cup cooked chickpeas<\/div>\n
<\/div>\n
Serves 3-4<\/div>\n

—————————————————————
\nHeat olive oil over medium heat. Add chopped onions and cook until softened. Stir in minced garlic and grated ginger and cook until fragrant, another minute or so.<\/p>\n

Add the chicken thighs and cook until the outsides of the chicken is no longer pink. Stir curry powder chili and salt into the chicken onion mixture and cook for 1-2 minutes. Add the coconut milk. Bring to a boil, then cover and simmer over low heat for 15 minutes. Add cooked chickpeas and cook for another 5 minutes. Serve with brown rice.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I am taking the year 2012 in a storm. It started with a cover photo and a double page spread about my blog and recipes. Now I am working as a assistant photographer\/foodRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[12,4,2,13,18],"tags":[],"class_list":["entry","author-Anja","post-152","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dairy-free","category-gluten-free","category-grain-free","category-main-dish","category-non-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-2s","jetpack-related-posts":[{"id":165,"url":"https:\/\/anjaschwerin.com\/food\/12\/fish-curry-in-a-hurry\/","url_meta":{"origin":152,"position":0},"title":"Fish Curry in a Hurry","author":"Anja","date":"December 3, 2011","format":false,"excerpt":"I admit I am still at a loss with most spices. Now that I live in the Middle East, close to India, the spice shelves are packed with spices I am not even familiar with. Although I can identify a lot more spices by their looks and smells than 7\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/FishCurry.jpg?fit=1024%2C827&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/FishCurry.jpg?fit=1024%2C827&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/FishCurry.jpg?fit=1024%2C827&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/FishCurry.jpg?fit=1024%2C827&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":139,"url":"https:\/\/anjaschwerin.com\/food\/03\/roasted-cauliflower-with-crispy-sage\/","url_meta":{"origin":152,"position":1},"title":"Roasted Cauliflower with Crispy Sage","author":"Anja","date":"March 8, 2012","format":false,"excerpt":"\u00a0It's still winter, right? At the beginning of March, many people in colder areas of the Northern hemisphere have probably had enough of winter. But here in Dubai I cherish every day, where temperatures stay\u00a0 below 25C by noon, as this is winter to us. 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I don't know yet how to sell this idea to my husband. The biggest obstacle is that there is no space for a bigger one in our open-plan kitchen. 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