Baking Muffins!

Gosh it’s turned cold here! Some parts of the UK have had 6-8″ of snow and schools were closed… but here in Cornwall, we have had clear blue skies, sunshine and none of that awful white stuff! However, I was so cold earlier on, despite having the heating on, that I resorted to warming up the kitchen – yes, and baking muffins! (I also cooked a chicken curry for tea!)

Art Creations Friday #54 gave us a delightful image to use and here’s my version:

That is a picture of the choc n nut muffins I baked today!! Nick was kind enough to show me how to get my pic into a ‘speech bubble’ and use it how I wanted to – sometimes he can be so kind!

If you want the muffin recipe, go HERE and just ‘tweak’ it with your own version… I added chocolate chips, chunks and some chopped mixed nuts. If you want my simple chicken curry recipe, read on:

Simple Chicken Curry

400-500g chicken thigh fillets (cut into bite-sized pieces)

2-3 tbsps vegetable oil

1 large onion chopped (although I used 6 pickling onions!)

2 fat cloves of garlic (crushed or chopped)

I stick of celery, sliced

I can chopped tomatoes (400g)

Hot water (half the tomato can, or to suit you)

2 good tbsps Pataks Mild Curry Paste (or similar)

Method:

• Heat the oil in a large saucepan, and add the onions, garlic, celery and curry paste. Stir well so the flavour (and colour) of the paste is absorbed into the veg. Cook for a few  minutes till the onions soften.
• Add the chicken thighs and stir well. Cook over low-medium heat till the chicken is sealed and not pink anymore.
• Add the can of chopped tomatoes and the half can of water and bring to the boil.
• Stir well and turn the heat down low. Cover and simmer for about 30 minutes till the chicken is cooked through.
• Serve with fluffy basmati rice and/or naan breads or chapatis.

This makes a fab veggie curry too – just substitute chunky veg (carrots, parsnip, potatoes, chickpeas (1 can), etc.) for the chicken thighs and cook till the veg is soft but not overcooked.

I also add a handful of raisins to my curry (at the same time as the tomatoes) – I just like the contrast of sweet and savoury! You can also use chicken on the bone or any other meat – just adjust the cooking time.

 

Posted by Rosie on December 18, 2009

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