Do you remember my friend, Mr Competitive? The one who was running the swimming club and rang me on the eve of a very important ‘meet’ to ask if I could ‘assist’ him by swimming in one of the races? And being the kind and generous soul that I am (naive would be more to the point), I agreed only to end up being ordered to race in nine events including four relays? Well I certainly remember it.
And then there was the dinner party that Mr Competitive invited us to and when I arrived minus my camera he accused me of assuming the meal they had prepared wasn’t good enough for me to blog about. So I had to whip out my i-phone and take happy snaps all night and then publish a glowing post.
Well earlier this week Mr Competitive and his wife and their daughter and their twins moved house. And they weren’t moving far; just a few streets really but still, no matter the distance, moving is not only unpleasant, it’s also exhausting. And I saw Mr Competitive’s wife a few days ago and she was telling me that the kitchen in their new home is more than 60 years old and has been left in a filthy state. They’re ripping it out in one week’s time but in the meantime, they do have to eat.
I made them a meal and beetled it over to their new abode. When I arrived, so did the truck doing the second load. It was 6.30pm so I knew they had a long night ahead. I just left the meal at their front door and retreated. I didn’t want to hold them up or get in their way so I bid a hasty retreat.
Now in this family of five there is one coeliac and there’s also one with a nut allergy and there’s also one who doesn’t like a lot of heat so taking all of that on board I made a mild curry to be served with rice and pappadams. Pappadams are gluten-free! I would have liked to have baked them a dessert but I ran out of day. I think I made up for it with a few goodies purchased from the local store. Chicken Korma Curry Serves: 4 Degree of Difficulty: 2/5 Cost: This is an averagely priced family meal.
- 390g (1 1/2 cups) Greek-style natural yoghurt
- 140g (1/2 cup) Korma Curry Paste (I used Pataks)
- 8 large chicken thigh cutlets, excess fat trimmed
- 1 tbs vegetable oil
- 2 brown onions, halved, thinly sliced
- 2 large ripe tomatoes, coarsely chopped
- 100g baby spinach leaves
- 1/2 cup fresh coriander leaves
- Steamed rice, to serve
- Pappadums, to serve
Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate. Heat the oil in a large casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until golden. Add the chicken and stir to combine. Reduce heat to low. Simmer, covered, turning chicken occasionally, for 30 minutes without letting the sauce boil – it will curdle. Stir in the tomato. Cook, uncovered, stirring occasionally, for 30 minutes or until chicken is tender and sauce thickens. Add the spinach. Cook, stirring for 1-2 minutes or until just wilted. Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums. This recipe is from Taste.
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