This is loosely based on a Jamie Oliver curry recipe that we've made many times (I think it's the one in Happy Days with the Naked Chef) - when you first arrived we made batches of the stuff to go in the freezer and ate it in shifts between the early evening wails.
Today's tea was far more sedate, after an afternoon of taking down the Christmas decorations. Roll on December - the house looks bald without them.
You'll need:
some cooked chicken (enough for 3 or 4 - ours came from the slowly decreasing pile of Christmas capon in the freezer)
a courgette, chopped
a large handful of mangetout
a tin of coconut milk
three really large tomatoes (I happened to have some in the veg box last week, but to be honest I most often use a tin of chopped tomatoes)
an onion, finely chopped
a teaspoon of mustard seeds
a teaspoon of curry leaves
a teaspoon of turmeric
a teaspoon of chilli powder
a teaspoon of dried ginger (fresh would be miles better but I didn't have any in)
a teaspoon of fenugreek seeds
some sunflower oil
Heat a couple of tablespoons of sunflower oil in a frying pan, and add the mustard seeds. When they pop (after a minute or so), add the fenugreek, curry leaves and ginger, and fry for a couple of minutes. Add the onion, and cook until it's softened and browned. Add the chilli powder and turmeric (watch out - it's impossible to get off if you spill it down you), and fry for another couple of minutes. You may need to add a little more oil if it sticks.
Throw in the tomatoes, and cook for five minutes or so until they start to go slightly mushy. Add the coconut milk, turn the heat up slightly, and simmer for 10 minutes or so.
Add the chicken and courgette, and simmer for another 10 minutes. Chuck in the mangetout, and cook for a couple of minutes if you like them al dente, 5 or 6 if you prefer them a little softer.
Eat with lots of plain boiled rice. Some chopped fresh coriander on the top would be perfect, if a little poncey.
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