See, I was gonna have some questions at the beginning (I'd normally get onions at least yellowish if not a little brown by themselves before adding garlic/ginger, get the rawness outta that before adding tomato, and then cook the whole mess down well before adding in the chicken), but not gonna lie man, the end result looks gorgeous and delicious! I hope you enjoyed it, and continue to explore. It's a really fun cuisine to experiment with.
I've been experimenting with dishes I'd sworn off this week, to moderate success.
Made bacon-wrapped, sugar-ketchup-glazed meatloaf the other night. It was alright! If I could, I'd go back and not add any rosemary (which I forgot I kinda detest in large quantities), use thinner bacon, and not forget to the shredded parmesan to the meat mixture (it'd have held together a little better--it's fairly lose--and been a little better-seasoned). But still, it's entirely edible!
I made some really rich mashed potatoes with the saddest-looking bag of golden potatoes I've ever seen, but sufficient amounts of butter, cream, garlic powder, and herbs will fix anything. Made a quick mushroom gravy for that, as well, which I really enjoyed.
I also made a meatloaf sandwich using some of the leftover crusty bread from the meatloaf filling itself, some ketchup, hot sauce, and onions, as instructed by a good friend's CT-native dad. It was pretty decent. So was the "high falutin'" one I made today with mayo, lettuce, and spicy Chow Chow relish. Hmmmmmm. . .
Then, I made a fairly quick batch of chicken n dumplings soup, an old fave of my gf's. I used canned biscuit dough, rolled flat and cut into strips, and it reminds me a lot of the kinda slimy, unpleasant C&D I remember hating from my childhood. My broth (chicken broth in which the chicken itself simmered, along with salt, pepper, bay leaves, peppercorns, and broiled onions/garlic) is delicious and thick thanks to a butterscotch-colored roux, and the chicken itself's just fine. . . I just don't like slimy dumplings!
I also tossed together a quick green beans almondine (just almonds, salt, pepper, butter, olive oil, and green beans, sauteed) since I never got to use those ingredients for Thanksgiving.
Toasted a leftover biscuit from Sunday's breakfast as a side. . . decent supper! Nasty dumplings aside :)