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)
- 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.