[recipes] Add another contributed recipe

[Matthias Clasen <matthiasc src gnome org>]

commit 64a1fccf7bab6a5bb4897d09bff2b1a6db466ca1
Author: Matthias Clasen <mclasen redhat com>
Date:   Fri Jan 20 13:18:23 2017 -0500

    Add another contributed recipe
    
    South Indian Tomato Chicken Curry by Erusan
    
    https://bugzilla.gnome.org/show_bug.cgi?id=777514

 data/Makefile.am             |    1 +
 data/images/chickencurry.jpg |  Bin 0 -> 113153 bytes
 data/recipes.db              |   20 ++++++++++++++++++++
 data/recipes.db.h            |   15 +++++++++++++++
 4 files changed, 36 insertions(+), 0 deletions(-)
---
diff --git a/data/Makefile.am b/data/Makefile.am
index e601281..1e51e24 100644
--- a/data/Makefile.am
+++ b/data/Makefile.am
@@ -47,6 +47,7 @@ dist_images_DATA = \
        images/bagel.jpg                \
        images/Bastian.jpg              \
        images/burger-fries.jpg         \
+       images/chickencurry.jpg         \
        images/chickensoup.jpg          \
        images/coffee.jpg               \
        images/elvin.jpg                \
diff --git a/data/images/chickencurry.jpg b/data/images/chickencurry.jpg
new file mode 100644
index 0000000..1a2d6c5
Binary files /dev/null and b/data/images/chickencurry.jpg differ
diff --git a/data/recipes.db b/data/recipes.db
index 8b3ede2..a0b0773 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -1,3 +1,23 @@
+[R_Traditional_South_Indian_Tomato_Chicken_Curry_Fast_Version_by_erusan]
+Name=Traditional South Indian Tomato Chicken Curry, Fast Version
+Author=erusan
+Description=A quick and easy version of a traditional South Indian chicken curry dish, learned from a Mallu 
immigrant and cook.
+Cuisine=indian
+Season=
+Category=entree
+PrepTime=Less than 15 minutes
+CookTime=15 to 30 minutes
+Ingredients=1\ttbsp\tMustard seeds\t\n1\ttbsp\tGarlic powder\t\n2\ttsp\tTumeric 
ground\t\n1/2\ttbsp\tCoriander\t\n1/2\ttsp\tCumin\t\n1/2\ttsp\tGinger 
ground\t\n1/4\ttsp\tCinnamon\t\n1\ttsp\tSalt\t\n1\ttsp\tPepper\t\n3\ttbsp\tOlive oil, 
extra-virgin\t\n5\t\tChicken breasts, large\t\n1\t\tOnion, large\t\n2\t\tTomatoes, medium\t\n2\tcup\tRice\t
+Instructions=Preparation:\nCube 5 large chicken breasts (about 4 cups) into 1-1.5 inch cubes\nThinly slice 1 
large onion, chopping the final quarter of the onion\nChop 2 medium tomatoes into large 
chunks\n\nCooking:\nIn a large pot, heat 1 tbsp olive oil at medium/medium-high heat. Once oil is hot, add 
mustard seeds and fry until they pop (cover the pot to prevent splashing). Too much heat will burn the 
seeds.\n\nOnce seeds have popped, turn down the heat to medium and add thinly sliced onion. Cover to retain 
moisture. Cook until translucent, stirring frequently. Add small amounts of water as necessary.\n\nWhile 
onions are cooking, blend remaining chopped onion and tomatoes to create a puree. Add water if 
necessary.\n\nOnce onions are translucent, increase heat to medium-high and immediately add all spices. Toast 
for 30 seconds until aromatic.\n\nAdd the rest of the olive oil (2 more tbsp) and tomato and onion puree from 
blender. Cook until raw smell of onions and tomatoes i
 s going — up to 5 minutes.\n\nTurn down heat to medium. Add chopped chicken breast, cover, and allow to 
slowly cook. Add small amounts of water as necessary to achieve desired sauce consistency. (Chicken will 
release its own fat and water into the sauce, so wait a few minutes before adding extra.)\n\nCan be served 
immediately or left to marinate in curry sauce, then reheated. Serve with rice or chapati/heated flour 
tortilla.\n\nTo make a more full-flavored curry, try adding garam masala (ground cardamom, cloves, fennel 
seeds, and nutmeg), along with fresh curry leaves.
+Notes=
+Serves=5
+Diets=19
+Images=images/chickencurry.jpg;
+Angles=0;
+DarkText=0;
+Created=2017-1-20 2:6:45
+Modified=2017-1-20 2:10:26
+
 [R_Rosemary_Scalloped_Potatoes_by_erusan]
 Name=Rosemary Scalloped Potatoes
 Author=erusan
diff --git a/data/recipes.db.h b/data/recipes.db.h
index 021cf13..6b073fb 100644
--- a/data/recipes.db.h
+++ b/data/recipes.db.h
@@ -1,5 +1,20 @@
 #if 0
 
+N_("Traditional South Indian Tomato Chicken Curry, Fast Version")
+N_("A quick and easy version of a traditional South Indian chicken curry dish, learned from a Mallu 
immigrant and cook.")
+N_("Preparation:")
+N_("Cube 5 large chicken breasts (about 4 cups) into 1-1.5 inch cubes")
+N_("Thinly slice 1 large onion, chopping the final quarter of the onion")
+N_("Chop 2 medium tomatoes into large chunks")
+N_("Cooking:")
+N_("In a large pot, heat 1 tbsp olive oil at medium/medium-high heat. Once oil is hot, add mustard seeds and 
fry until they pop (cover the pot to prevent splashing). Too much heat will burn the seeds.")
+N_("Once seeds have popped, turn down the heat to medium and add thinly sliced onion. Cover to retain 
moisture. Cook until translucent, stirring frequently. Add small amounts of water as necessary.")
+N_("While onions are cooking, blend remaining chopped onion and tomatoes to create a puree. Add water if 
necessary.")
+N_("Once onions are translucent, increase heat to medium-high and immediately add all spices. Toast for 30 
seconds until aromatic.")
+N_("Add the rest of the olive oil (2 more tbsp) and tomato and onion puree from blender. Cook until raw 
smell of onions and tomatoes is going — up to 5 minutes.")
+N_("Turn down heat to medium. Add chopped chicken breast, cover, and allow to slowly cook. Add small amounts 
of water as necessary to achieve desired sauce consistency. (Chicken will release its own fat and water into 
the sauce, so wait a few minutes before adding extra.)")
+N_("Can be served immediately or left to marinate in curry sauce, then reheated. Serve with rice or 
chapati/heated flour tortilla.")
+N_("To make a more full-flavored curry, try adding garam masala (ground cardamom, cloves, fennel seeds, and 
nutmeg), along with fresh curry leaves.")
 N_("Rosemary Scalloped Potatoes")
 N_("A holiday twist on a classic American comfort food dish. Easy to make and sure to please.")
 N_("Substitutions and conversions:")