Today was a class-free Monday, mostly by virtue of the fact that my photography instructor is currently in Oregon. Chicago is very windy and blustery today--I guess it's already that time of year.
I took advantage of today's classlessness to work on some cover letters for potential internships, as well as make foods to last me through this week. Since today was kind of grey and blah, I figured what better way to make today better than making a big pot curry? Just think: deep golden yellow, punctuated by rounds of orange carrot and wedges of potato. Yes. Perfect.
I started off by sauteeing some onions and carrots together, and putting them in a pot of water. Added chunks of chicken and curry powder (forgot the potatoes). But even after an hour of dutiful simmering, all I've managed to produce is a sandy-colored broth with pieces of vegetable and chicken floating about in it.
Emergency curry conference with my mother, who, as it turns out, was also making curry. "Yes, mine's almost done, and it looks great!" she chirped.
"That's nice," I grumbled, glaring at my pot of curry soup. She pointed out that I had forgotten to add the potatoes--the starchiness should help thicken it. She also said that I could add another square of curry powder, since it seems like maybe I started off with too much water.
It's been about an hour now, since I've added the potatoes and extra curry, and the mixture is still stubbornly refusing to thicken. It's boiled over once (caught it just in time), but for the most part is just bubbling away, oblivious to the fact that some crucial reaction is supposed to take place so it will thicken to a yummy gravy-texture, rather than a watery blah.
I know you're all super concerned about the state of my curry, so I'll be sure to update later with how it all turns out.
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