Chicken Curry Soup
This soup makes a great meal with a lot of possibilities for additions to cater to your tastes.
2 cups uncooked white or basmatic rice
2-3 tablespoons of curry paste
3-4 chicken breasts (can also use turkey)
64 oz Chicken broth
4-5 sliced carrots
4-5 celery stalks, chopped
1 can lite coconut milk
1 teaspoon cumin
1 cup shredded coconut
1-2 Tablespoons fresh grated ginger
1 teaspoon curry powder
Steam 2 cups of uncooked rice in water. Add 1 tsp. curry powder to water before adding rice)
Add above ingredients except rice and celery in a pot, bring to boil, reduce heat and simmer 30 minutes. Add cooked rice and celery.
Simmer and additional 15 + minutes.
Serve.
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Although traditional headhunters were a group of people living in the jungles and were reputed to hunt people, decapitating and shrinking their heads, modern day headhunters have become a bit more sophisticated.
My name is Gary Perman, and I’m a headhunter. I provide critical management for technology companies throughout North America. I identify top talent who have a track record of success in their field and I articulate to them…Why they should work for my client company.
My secondary passion is the enjoyment of good food and good wine, without the fancy “art” that so many “gourmet chefs” think is important to feed their egos.
You won’t find any “art platters” here, no fancy platters with something drizzled over a piece of meat the size of a cell phone and two anorexic sticks of asparagus on the plate.
Here, you will find interesting, sometimes exotic, but fun, filling dishes you can create and enjoy with family and friends and you don’t need to be a “chef” to prepare these food.
Enjoy!
Gary Perman, the Gourmet Headhunter
Feel free to contact me: 360-835-2205 gary@garyperman.com www.permantech.com or www.linkedin.com/in/perman
Visit my management site
For more information on:
How to Manager Your Team during lean times
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Go to www.technicalheadhunter.com
and www.permantech.com-
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My Own Sweet Thyme
Discover the art of great cooking with my friend Lisa. She is a master of appetizers, desserts and international cuisine.
http://myownsweetthyme.blogspot.com/
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