I actually managed to snap a photo of Keith the dog in the sunshine yesterday. He simply loves running through the heather in the park - just for the fun of it and I swear I can see him smile doing it :-) He definitely appreciates the small things - a bit of sunshine, flowers in bloom...quite a good philosophy, don't you think?
One of the things that makes me smile is having a nice meal that is quickly prepared and tasty. Do you like curry? I love it but all too often I find that it can be quite greasy. This version may not be authentic by Indian standards but has all the lovely spices with only a minimum of oil and just a dash of cream to finish off - it is really quite delicious, even if I say so myself :-) And the nice thing is that you can use leftover roast chicken for this or make it vegetarian by using up all those forgotten vegetables in the fridge. Maybe a cold beer on the side...
What makes you smile?
What makes you smile?
Chicken Curry (serves 2, generously)
2 medium chicken breasts or leftover roast chicken, enough for 2 people
1 tbsp corn flour
1 onion, diced
1 - 2 cloves of garlic
2 bay leaves
1 - 2 peppers, deseeded & diced (any colour - I used green which worked really well)
2 tbsp tomato puree or 1 tin of chopped tomatoes (if using the tin, adjust the water you add to the dish)
2 tsp garam masala
2 tsp coriander powder
1 tsp turmeric
2 tsp medium curry powder (you can replace the dried spices and just use a ready-mix curry powder - I like using both)
1 tbsp oil
1 tbsp cream (double or whipping cream is fine)
salt & pepper
water (mainly needed if using tomato puree instead of tinned tomatoes)
Optional: a sprinkle of chilli flakes or chilli powder to make it spicier
- Cut the chicken breast into chunks and dust evenly with corn flour (this keeps the chicken nice & moist when cooking and also thickens the sauce) or cut up the leftover roast chicken if using.
- Heat the oil in a pan or wok and gently fry the chicken, onions, garlic, pepper(s) for 4 - 5 minutes.
- Add the spices and bay leaves and fry for a further couple of minutes.
- Now stir in the tomato puree and enough water to create a sauce (start off with 150ml & add to it until you have the consistency you like) OR add the tin of chopped tomatoes.
- Season with salt and pepper and chilli (if using) and leave to simmer for 15 - 20 minutes.
- Add 1 tbsp of cream and adjust the seasoning - you can add more of the curry spices at this stage if you like.
- Serve with rice and/or naan bread and a cold drink of your choice. Enjoy!
This dish can be made ahead and will taste yummy the next day when the spices have had a chance to develop a bit. You can also easily freeze this.
And if you add too much chilli and it's a bit too spicy in the end, serve with a dollop of natural yogurt which will help calm it down a bit.