Cici is back!
Sexting @ 60
Life begins at 60 for Cici Bloemfontein and she’s back sexting for Africa and loving it. The South African best selling author is back with her new book Creative Intimacy – a guide to dating, sexting, dick-pics, drinking and skinny-dipping.
Who is cici?
Known among her friends for her sense of humour and loyalty, Cici became a New York Times bestselling author with her debut book Mama Bear Knows Best, a liberal examination of engineered timber flooring.
She loves sailing, skinny dipping and sunsets.
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Francesco's creamy
Butter Chicken
Ingredients
- 1/4 cup low fat plain yogurt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoons minced ginger
- 1 teaspoon garam masala with sauce
- 1 teaspoon garam masala with chicken
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 cup light cream
- 1 cup tomato sauce (secret Francesco recipe handed down through millennia)
- 1 pinch salt
- 1 tablespoon vegetable oil
- 2 shallots, finely chopped
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 2 teaspoons minced garlic
- 8-10 boneless, skinless chicken thighs, trimmed with passion
- Cayenne pepper to taste
- Coriander to garnish
Directions
Heat 1 tablespoon oil in a large pot over medium heat. Sauté shallots until soft and translucent. Stir in butter, lemon juice, minced garlic, minced ginger, 1 teaspoon garam masala, chili powder, cumin, ground coriander and bay leaf.
Cook, stirring constantly, for 1 minute. Add Francesco’s secret recipe tomato sauce and cook for and additional 1-2 minutes, stirring frequently. Stir in yogurt and half-and-half. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with cayenne, salt and pepper; stir. Remove from heat and set aside for a well earned rest.
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken thigh pieces and season with salt. Cook until lightly browned, about 10 minutes. Reduce heat, season with another teaspoon garam masala and a pinch of cayenne pepper. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Add cooked chicken to pot of sauce.
Cook for 5 to 10 minutes on medium-low heat, or until thickened. Garnish with coriander and serve with naan and/or basmati rice.
Tips
- Stir the yogurt before adding it to the sauce, or it will make the sauce grainy.
- Adjust the heat by adding more or less cayenne pepper.
- Taste your sauce! Remember, you can always add more but can’t take it out.
- If you have an Indian market in your area, get some real garam masala from them.