¼ teaspoon dry mustard
1–2 teaspoons sugar
2 cans coconut milk (shake well)
1 teaspoon cornstarch blended with 3 tablespoons of water, if needed
Heat oil on medium in heavy-bottomed pan. Add chicken, season with salt and pepper, and partially brown. Add the onions and cook until tender. Stir in garlic and ginger and cook for several minutes longer. Next add carrots or sweet potatoes, broth, tomato paste, diced tomatoes, lemon juice, spices, and sugar. Combine well and allow mixture to come to a boil. Lower heat to simmer and stir in coconut milk a little at a time. Continue to simmer for 45–60 minutes. If necessary, thicken with cornstarch blended with 3 tablespoons of water. Serve with rice or couscous.
Yield: 6–8 servings
CRANBERRY-NUT MINI-MUFFINS
2 cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
2 teaspoons grated orange rind
⅓ cup orange juice
1 large egg, beaten
2 tablespoons salad oil
½ cup water
1 cup chopped pecans
1 cup fresh cranberries, halved
Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a second bowl, combine orange rind, orange juice, egg, oil, and water. Add all at once to dry ingredients. Stir just until well moistened. Fold in nuts and cranberries.
Bake at 350°F. in mini-muffin tins that have been well greased or lined with baking cups for 20 minutes or until toothpick inserted in the center comes out clean.
Yield: 3 dozen
GINGERBREAD
½ cup sugar
½ cup butter
1 large egg
1 cup molasses
2½ cups flour
1½ teaspoons baking soda
1½ teaspoons cinnamon
1 teaspoon powdered ginger
½ teaspoon ground cloves
½ cup applesauce
¾ cup hot water
Preheat oven to 350°F. Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg and mix in the molasses.
In a second bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Add the applesauce. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in a preheated oven or until a knife inserted in the center comes out clean. Cool before serving. Serve with fresh whipped cream.
Yield: 9 servings
ALSO BY GAIL OUST
Rosemary and Crime
Kill ’Em with Cayenne
Cinnamon Toasted
Whack ’n’ Roll
’Til Dice Do Us Part
Shake, Murder, and Roll
ABOUT THE AUTHOR
GAIL OUST is often accused of flunking retirement. Hearing the words “Maybe it’s a dead body” while golfing fired up her imagination for writing a cozy. Ever since then, she has spent more time on a computer than at a golf course. She lives with her husband in McCormick, South Carolina. Visit her online at www.gailoust.com, or sign up for email updates here.
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Contents
Title Page
Copyright Notice
Dedication
Acknowledgments
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Chapter 9
Chapter 10
Chapter 11
Chapter 12
Chapter 13
Chapter 14
Chapter 15
Chapter 16
Chapter 17
Chapter 18
Chapter 19
Chapter 20
Chapter 21
Chapter 22
Chapter 23
Chapter 24
Chapter 25
Chapter 26
Chapter 27
Chapter 28
Chapter 30
Chapter 31
Chapter 32
Chapter 33
Chapter 34
Chapter 35
Chapter 36
Curry
Also by Gail Oust
About the Author
Copyright
This is a work of fiction. All of the characters, organizations, and events portrayed in this novel are either products of the author’s imagination or are used fictitiously.
A THOMAS DUNNE BOOK FOR MINOTAUR BOOKS.
An imprint of St. Martin’s Press.
CURRIED AWAY. Copyright © 2016 by Gail Oust. All rights reserved. For information, address St. Martin’s Press, 175 Fifth Avenue, New York, N.Y. 10010.
www.thomasdunnebooks.com
www.minotaurbooks.com
Cover design by David Baldeosingh Rotstein
Cover illustration by Matthew Holmes
The Library of Congress Cataloging-in-Publication Data is available upon request.
ISBN 978-1-250-08125-4 (hardcover)
ISBN 978-1-4668-9312-2 (e-book)
e-ISBN 9781466893122
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First Edition: December 2016