Ok, the photo is a shocker but, in my defence, curries are notoriously hard to photograph. Just to prove my point, there is no photo of this recipe in the cookbook where the recipe was published and … there was no photo on the web page featuring this recipe. But I was not going to let that deter me. If you have been following this blog for a while, you would have seen some shockers. What is one more?
I chose this recipe because I have a lot of silverbeet in the freezer and I wanted to use some of it before the next lot matures. The recipe calls for fresh baby spinach which is barely wilted. If I had stuck to the recipe, I am sure my photo would have been more attractive but … I would have one more container of silverbeet in the freezer. Even though I don’t have any fresh potatoes from the garden and the tomato harvest was not the best this year, I can imagine a time when all the vegetables in this dish did come from my garden. I would love that. The trick will be to have them all ready to harvest at the same time. Even without that pleasure, it is certainly a recipe I would make again.
Also, I love that word “quick”. I find more and more people don’t have the time or the inclination to be preparing dinner from scratch every night. We want a meal which is quick to make but still tasty and nourishing. This one ticks all the boxes. I have simplified it even more than the published version. This is a recipe for those days where we really don’t feel like cooking.
The recipe calls for skinned chicken thighs. I bought a whole chicken and cut it into eight pieces. It will be enough for 3 meals for us which is a double bonus – two cook free days ahead. You could also buy chicken marylands and cut them into two. The important thing is, you need skinned chicken on the bone.
The recipe is by Belinda Jeffery from her book Tried and True Recipes.
- About ⅓ cup oil
- 4 garlic cloves, finely chopped
- 2 tbs* fresh ginger, finely chopped
- 1-2 red chillies, seeds and all, finely chopped
- 2-3 tbs* curry paste (Belinda recommends Madras curry paste)
- 6-7 chicken thighs, bone-in and skinned – or four chicken marylands cut into two or a whole chicken cut into eight pieces
- 3 medium size potatoes, cut into small chunks (about 1.5cm)
- ⅔ cup water
- 400g can tomatoes, coarsely chopped
- salt and black pepper, to taste
- lemon or lime juice, to taste
- About 125g baby spinach leaves (or silverbeet (fresh or frozen))
*These are 20 mil tablespoons.
- Heat the oil over medium heat in a large, heavy-based frying pan.
- Add the garlic, ginger and chillies and cook them, stirring constantly, for a few minutes.
- Add the curry paste and cook it, stirring all the while, for a minute or so until it smells fragrant.
- Add the chicken, cook for 2-3 minutes, making sure each piece is coated in the curry mixture.
- Add the potatoes, again making sure they’re well coated.
- Pour in the water, tomatoes (liquid and all), salt and pepper. Bring it to the boil then reduce the heat, cover the pan and simmer for about 25 minutes, turning the chicken occasionally.
- Uncover the pan and cook the curry for a further 10 minutes or so until the chicken is cooked to your liking and the liquid has boiled down and thickened a bit.
- Add a squeeze of lemon juice. Taste the sauce, adding more lemon or salt if needed.
- Reduce the heat, add the spinach and stir it in until just wilted.
Who remembers The Cook and the Chef? I used to love that show.
I started out a real Maggie Beer fan. I mean I really loved her. I have eight of her cookbooks which is not a bad effort. I even have autographed copies of her first two books, Maggie’s Orchard and Maggie’s Farm and, thanks to Maus, an autographed copy of Maggie’s Harvest. Continue reading
Hello, everyone. This is one of the three bean-themed recipes I made when we had our glut of beans. I really wanted to post it since I know next year, when we are in bean glut, I will have no idea where to find it. One of the other recipes is on a similar vein but it has more ingredients. This one is dead simple and tasted just as good.
This is a great recipe. I first tasted it when our friends, Steve and Al, came to stay. They made it for us one night and it was so good I asked them for the recipe.
Basque chicken, in its many guises, is a traditional dish from the border regions of Spain and South Western France. It is an easy one-pan dish (which I love) and extremely tasty. If you don’t have a favourite version, do give this one a go. You won’t be disappointed. It is easy enough for an every day meal and special enough for guests.
Today’s recipe is not something I would normally make but we are going to Great Britain at the end of next month and I am determined to clear the freezer of all meat. In the freezer were two ham hocks that I bought last winter, obviously intending to make pea and ham soup – my favourite soup – but, clearly, I didn’t get around to it. Continue reading
OMG, it is summer. I have been neglecting this blog big time. I still intend writing posts but never seem to get around to actually doing it. Maybe this post will be the start of a flurry of activity. I really don’t have any excuses. It is just that I have been writing this blog for nearly 7 years and wonder whether anyone really cares whether I write a post or not. Are blogs still popular? I don’t even know that.
Another reason for my lack of activity is we haven’t been cooking many new things lately… but last week we did. We had two nice Asian-style salads in anticipation of summer. And this recipe, in particular, was very nice. It was so delightful, in fact, that I decided to made a grand effort and take a photo of it. Continue reading
Hello, hello, hello.
Geez, you wouldn’t know that this is a food blog, would you? I have really lost my cooking mojo of late. Essentially, we have primarily been focusing on tried and true recipes that have already featured on this blog. We have tried a few new recipes and I have even snapped photos of them but, to be honest, they weren’t stand outs so I didn’t bother preparing a post. Continue reading
Geez, I was lucky to get this photo. I put a halt to all eating to get it, and I was just in time. We started with 24.
Shane Delia, in the preamble to this recipe, says it is all about the pastry and I think he is right. It is very light and flaky. Continue reading
We had a few friends around to dinner last night and I decided to try Shane Delia’s signature dish – 12 hour roast lamb. Continue reading
This is a post which has been sitting in Drafts for ages. I just hope I can remember how we made the dish.
I am sorry it has been so long since I have written a post. One reason has been lethargy and the other is that I have had computer problems or, more to the point, software problems. I will tell you about them in case you have the same, or similar, issues. It will save you hours in forums. Continue reading