A model wife
Set an example with this coconut chicken curry cooked with curry leaves
As I cooked salmon for dinner yesterday I stopped to think about the meatarian hubby. He’s away in the countryside shooting vapid models in a remote castle, complete with falcons, doberman dogs and a hot air balloon.
Fairly dull compared to my average day jostling armpits on the underground and irate clients at work methinks.
I frequently get asked “don’t you get jealous of the models?” But of course I do.
Who wouldn’t want to be stuck in the freezing cold with no mobile phone reception, skimpy clothes for protection and nothing but a celery stick for dinner?
I deal with it all the old fashioned way – targeting the tube that leads from his stomach to his heart. Before he left, I made him a veritable weekday feast using a recipe from Meena of Hooked on Heat.
It was a coconut chicken curry, I was instantly drawn to because hubby loves both coconut milk and curry leaves. Besides, it sounded super quick to make. The only small change I made to the recipe was using chicken drumsticks, because I hate cooking curry with chicken breasts.
It hit the right spot for hubby and made me quite smug too. Next time, I will try this with diced thigh to cut cooking time even further.
This recipe serves 2:
4 chicken drumsticks, skinned
1 medium onion, finely chopped
3 green chillies, slit through the middle
2 garlic cloves, finely chopped
400gm tin coconut milk
10 curry leaves
2 dry red whole chillies
1 tbsp coriander seeds
1 tsp cumin seeds
Quarter tsp turmeric powder
2 tbsp sunflower oil
Salt to taste
Set a medium pot on a high flame and when hot, dry roast the coriander, cumin seeds and dry red chillies. When you can smell their heady aromas, take them off the heat and grind them into a paste with a tablespoon of warm water. This is much quicker than trying to turn it into a smooth powder with a blunt blender.
In the medium pan, fry the onions, garlic and curry leaves in hot oil until the mixture turns a warm golden colour. Now add the turmeric, spice paste and green chillies and fry for five minutes.
Then chuck in the chicken and vigorously incorporate the masalas into it while browning the chicken evenly. When it is well sealed, pour in the coconut milk.
On a medium flame, cook the chicken for half an hour until it is done. Serve it hot with some rice or rotis.
PS = Just to reinforce my status as a model wife, I made this stunning prawn curry for the in-laws, sister and hubby. It was so tasty, I couldn’t hold them back until the photograph was taken. ‘Nuff said…
This entry was posted on Thursday, August 30th, 2007 at 6:16 am and is filed under Cooking to impress, Entertaining, Highlights, Meat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.