It’s been almost two weeks since my last food hoarding blog and I have to say, I’ve made some real progress!

Here’s a recipe modified from the Eat Shrink and Be Merry cookbook.  It uses a lot of spices and seasonings that I have a lot of in my pantry, so I thought I’d give it a try.  It was super delicious and my husband just raved about it so I’ll be making this one on a regular basis.

Pantry items / fridge items I already had:

• 2 tbsp butter
• 1 cup chopped onion
• 2 tsp minced garlic
• 1 tbsp grated gingerroot (I buy a lot of gingerroot because it is inexpensive and keeps for a long time  in the freezer)
• 1 tsp chili powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 (19 ounce) can diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• hot cooked basmati rice(optional)

What I had to pick up at the grocery store:

• 1 whole rotisserie-cooked chicken, skin removed and meat cut up
• 1/3 cup light cream (5%) - (whatever’s left will be used for coffee)
• 1/4 cup light sour creamor 1/4 cup light plain yogurt
• 2 - 4 tbsp minced fresh cilantro(we LOVE cilantro so I cut up a large amount and sprinkle on some extra)

This recipe makes a good amount so we had plenty of leftovers.