New York Times Bestselling Author

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.

reviews

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.