The kids were over for dinner last night. I made a new recipe, Indian Chicken Curry, which looked really good and had three added benefits: curries contain tumeric, a top cancer-fighting spice (my daughter has pre-cancerous cells and their growth is being monitored right now); the recipe contained no gluten foods; and it called for yellow summer squash and zucchini, two vegetables I have in abundance right now, LOL.
Since the recipe claimed it was an authentic Indian curry, and Zane was going to be eating it, I decided to halve all the spices so it wouldn’t be too hot for him. The recipe called for 4 T minced garlic, 4 T minced fresh ginger, 8 T curry powder (that’s ½ cup, people! Yow!), and 4 T vindaloo, which I found out is a painfully hot Indian spice. The guy at the market said I could substitute chili powder, so I did. Except I only put in 1 T chili powder, which is half of half, just to be on the safe side.
The curry smelled great while simmering. This recipe was also my first time using coconut milk, which makes a very tasty and nicely thick curry sauce. Zane dug into his dinner (he started while I was still getting everything on the table; he was pretty hungry), and he had almost cleaned his plate when he stopped eating. His eyes started tearing, and he reached for his cup. He loved the taste of it, but it was way too hot for him. When the rest of us
tried it, it was way too hot for us too. I felt awful, seeing Zane gulp his water and the tears roll down his cheeks.
Quick-thinking Grandpa had the toast going a minute later. Zane had peanut butter and jelly toast for dinner. And after a polite amount of curry had been consumed, so did everyone else. Except for me, due to my gluten allergy. When I had eaten a polite amount of curry, I was full, so I stopped.