Friday Night - Or any Night Supper…
I LOVE - SIMPLE - EASY - & TASTY FOOD - & THIS FITS THE BILL!
Curry with a Chinese twist!!
Chicken thighs - with skin or without skin & or bones - Chicken basically! Or you can make it vegetarian, use another meat or prawns work really well.
Large onion
2cm ginger - I am lazy so I use - Lazy ginger bought in a jar and put good tablespoon in
4/5 cloves of garlic
Salt & black pepper - to taste
Chili powder - I also put real chili in uncut, just whole for the look, if you fancy it
New potatoes already cooked and cut in half
pack of green beans - soaked in boiling water for 10 minutes
1 x can of coconut milk
2 teaspoons of Chinese 5 spice
I use mustard seeds - but just fine to put a teaspoon of mustard in instead
Turmeric - 2 heap teaspoons
Curry powder - good tablespoon & or more to taste you can check as you go along
Light soy sauce - huge glug and more - you can taste as you go along
Sugar, a big heap tablespoon - I use brown sugar but you can use what you have to hand
With some oil cook the chicken thighs in a frying pan, crisp up the skins if you can, don't worry about them sticking
Remove chicken thighs from the pan. Leave oil and residue in the pan and add chopped onion cook for a bit then add, garlic, ginger, salt & pepper, chilli powder. Cook until the onions become translucent. If the pan gets a bit too sticky add a little water.
Add coconut milk, Turmeric, Chinese 5 spice, mustard, curry powder and then soy sauce, heat & then taste. Put back the chicken thighs in the sauce with the potatoes and the beans, add the sugar and heat. Check seasoning. Check seasonings to suit you.
I put a lid on mine & switch off the heat and let it sit and re-heat later when I want to eat, it is called UMANI, which means that the flavours intensify - like left over flavours intensify. But it can be eaten straight away with popadoms & rice ... ENJOY and I promise you the Paddick children will love it and you have got them back into eating Curry .......... With a twist!!
