What a fab weekend…a happy, sunny Bristol wedding, an evening in with steak and chips, Mr Ben and Mr Jerry, pancakes for breakfast, a walk along the Thames from Richmond to Kew, curry for dinner and a long chat with an old friend. I was still feeling bit tired this evening after all the merriment of the wedding, so I made a nice easy chicken dish from Food of the Grand Trunk Road. The recipe included home-made parathas, but I made a shortcut and substitued them for wholemeal pitta breads. We ate the whole lot before I remembered to take any pictures –sorry. All in all a whole-hearted success.
Miracle paste
Here’s the recipe if you’d like to give it a try, with a few adaptations:
- Fry 1tsp cumin seeds with 1.5 chopped onions and cook until brown.
- Add 1tbsp garlic and ginger paste and cook for 2minutes.
- Add 1tsp chilli powder, 1/4 tsp tumeric powder and 1tsp ground coriander and cook for another minute.
- Add 500g boned chicken thighs, cut into 2cm cubes. Sear on all sides.
- Add 2 chopped tomatoes and cook until soft.
- Add 1/4 mug of water and cook until evaporated and the chicken is tender.
- Serve inside parathas or wholemeal pitta breads with fresh coriander, ginger julienne, natural yoghurt and a pickle/chutney of your choice (or chilli sauce).
Mark: 9/10. Easy and delicious
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