As a way of saying thank you to a good friend of ours who came to our aide regarding a rather impulsive eBay purchase, we honoured him with a curry night at the beach hut. I have a curry recipe which I use all the time and it does it for me. I don’t grind my own spices, I simply use a ready-made curry paste but always it has to be Patak’s™. I’ve dabbled with others and either they don’t have the depth of flavour or they are just not spicy enough.
We stayed at the hut until the sun set by which time the temperature dropped so we decamped the short walk back to ours and sat in the garden around the fire pit.
Thanks Mr P. Should you ever need an emergency cake made or cocktail advice – we are the people for you but please don’t ask us to measure furniture or fix a leak because we’re pants!
My Curry (serves 4)
1 tablespoon oil
1 onion, finely chopped
2 chicken breasts, cut into small pieces (yes only two)
half a jar of Patak’s™. curry paste of your choice (I like the Mild Curry Paste)
400g tin chopped tomatoes
Fresh coriander, finely chopped
Heat the oil and gently fry the onion of a medium to low heat until softened. Add the chicken pieces and fry for a couple of minutes turning frequently. Add the curry paste and tomatoes and continue to cook for about 20 minutes. Serve with rice.
You can add cream or yogurt when cooking if you like but I like to serve yogurt at the side so those who prefer a milder curry and add to taste. If you are using the hotter pastes in the range, then I could perhaps start off with a quarter of a jar and then work from there!
Selection of chutneys – used my own homemade Apple & Mint: Apple, Date and Red Pepper; Plum Chutney but any will do.
Salsa of chopped cucumber, tomato, spring onion, salt & black pepper
Salad of grated ginger, carrot, lemon juice and coriander
Plain natural yogurt mixed with fresh mint
Selection of chocolate – easy.