‘Easy Peasy Supper’ posts are just what it says on the tin –
simple recipes that can be easily made after a long day from mainly store cupboard ingredients
(depending on the content of your ‘store cupboard’!)
This week, I needed to make supper for a friend who, like me, doesn’t like strong spices… intact, he is probably the least adventurous person I know as far as taste is concerned 🙂
But I wanted to make something a bit different. Something that would look as though I’d make an effort, despite the fact that I didn’t have time to go trawling shops for specific ingredients. Or to cook (!)
This delicious recipe fitted the bill perfectly.
Although called a ‘curry’, the gentle spices perfume and enhance the flavour of the chicken, rather than being the main feature of the dish & overpowering it.
It’s an interesting mix of spices – I thought it sounded rather odd – but am glad I gave it a go!
The original recipe is based on one from Madhur Jaffrey’s ‘Curry Easy’ (and it was!)
5 Tablespoons Olive Oil
2 x 2″ sticks of Cinnamon
8 x cardamom Pods
1 x 1.6 kg Chicken, cut into pieces – or Chicken thighs (that’s what I used as I think they have more flavour)
2 medium Onions, peeled and chopped
2 small cloves of garlic, peeled and finely chopped (I omitted this on this occasion)
2 Tablespoons ground coriander
1 Tablespoon ground Cumin
1/4 teaspoon ground turmeric (I omitted this as it makes such horrid stains if it’s dropped on the tablecloth!!)
1/2 teaspoon Cayenne pepper – or more or less to taste – I used slightly less
Tomatoes from a tin (don’t use all the juice), chopped
1 Litre / 32 fl oz Chicken Stock
Brown chicken pieces in oil over a high heat, in a wide sauté pan – don’t overfill the pan.
When hot, add cinnamon and cardamom.
Transfer browned chicken pieces to a bowl. When all pieces are browned, add onions to the pan with the cardamom and cinnamon. Reduce heat to medium and saute until the onion starts to brown lightly.
Add the garlic and stir a few times. Then add the coriander, cumin, turmeric (if you dare to use it!) and cayenne pepper. Stir again, then add tomatoes, stirring.
Return the browned chicken and juices to the pan, along with the chicken stock. Bring to the boil, cover and cook rapidly over a medium heat for 15 minutes.
Remove cover and turn the heat up. Cook, stirring occasionally, until the sauce has thickened.
I served with Basmati rice – I added a few leaves from my lime tree to infuse the cooking water, and stirred in some peas at the last minute… simple and delicious!
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
J. R. R. Tolkien
What is your current favourite Easy Peasy Supper recipe?