Dead Easy Chicken Curry
Ingredients:
- an onion
- chicken breasts (2 average ones were just right for me and my hungry sweetheart)
- A few tablespoons of ''Patak's'' garam masala curry paste (or any other curry paste, red, green, Thai or Indian style, you pick, but I have a passion on ''Patak's'' since my New Zealand year, this taste just brings up nice memories. Check their webpage for their products www.pataks.co.uk)
- half a can of canned crushed tomatoes
- a wee can of coconut cream
- sugar and salt to taste
- oil
Method:
Dice the onion finely. Cut chicken in strips or smallish chunks. Heat some oil in a wok (or an ordinary pan, it really does not matter, I just prefer wok to a pan 'cos I don't like non stick coating) and cook onion until transparent. Add chicken, cook it unil it has lost it's pinkness. Stir in curry paste, add tomatoes and coconut cream, cook until chicken is done, adjust salt and sugar to your taste.
NB!Serve with the best rice you can afford and cook it in a proper way(nothing ruins an Asian meal as quick as gooey rice cooked in a plastic bag). I suggest puting the rice in a pot with a tight fitting lid, adding salt, shaking the pot so rice creates an even layer in the bottom of the pot, than putting your finger vertically in the pot so the tip touches rice, than pouring in cold water until it reaches the first joint of the finger. Than put on the lid and cook on a low fire until all the water is absorbed.
Spicy Butter Veggies
Ingredients:
- large knob of butter
- a good pinch of sesame seeds (optional)
- dry garam masala spice mix
- caraway seeds
- coriander seeds
- a thumb of ginger
- a mix of quick cooking veggies, fresh or frozen (I used frozen cauliflower, grean peas, green beans and some fresh capsicum)
- salt
Method:
Chop the ginger finely. Melt butter in a lidded pot, grind up caraway and coriander seeds in a pestle (adding some salt makes grinding more effective), add all the spices and sesame seeds to the hot butter, cook until fragrant. Add ginger, veggies and a little amount of water to create steam. Close the pot with a lid and cook until veggies are tender, adding a bit more water if it evaporates too quickly. When veggies are done, cook without the lid for a few minutes so the watre evaporates and butter browns. Serve on the side of Dead Easy Curry or just with rice as a main course for vegetarians or girls.
Hope you will enjoy this meal as much as we did :)
