Curry, of Sorts

Here's instructions for what was made last night, on a bit of a whim.

Heat oil in a pan over a high heat. Add some spices and pastes - whatever you've got. I added about 2 tablespoons of tikka masala paste, 1 tablespoon of thai green curry paste, small bits (depending on spiciness) of corriander, chilli powder, cayenne, cinnamon, salt, pepper, garlic powder, and some tomato paste. You have other things? Add them also, or instead. Cook for a minute or so, constantly stirring so that it doesn't burn (much).



Add one chopped onion and some tomatoes.



You could totally used canned tomatoes, but I like not, because it feels more like I'm eating my required vegetables when I use fresh rather than canned. I used a few whole tomatoes, chopped, some leftover cherry tomatoes, halved, and strangely, some leftover chopped tomatoes from the Thanksgiving salad, that I had saved for some reason. Like, I saved the whole salad, dressed and everything. Soggy and gross, but not off, I picked out the tomatoes - there were quite a few, and shoved them in. It felt nice not to waste them.

When the tomatoes had cooked down a bit, I added one stock cube, some water and a bit more tikka masala paste. At this point both me and the man were sneezing and nose-dripping from all the spices. :)



Sometime in the middle of this, I mixed up some yogurt, some oil, a bit of the tikka masala paste, salt, pepper and brown sugar in a dish, and placed the two chicken breast in it. These were skin on, bone in chicken breasts, as I had just hacked them from the whole chicken myself. I do love hacking up a chicken, dreaming of all the lovely things I'll be able to do with it. I smashed the breasts a bit with my fists, to flatten them out and then tossed them in the yogurt
mixture and let them marinate.



I sliced two peppers in half and cut a few red onions into rings. They got brushed with oil and put under the broiler until browned.



When they were done on both sides, I left them on the the cutting board to cool, and put the chicken under the grill.



By this time the sauce had thickened.



Chop up the peppers and add both them and the onions to the sauce. Once the chicken is cooked, chop it up and add it to the sauce.

I served this with rice, and, as it was really freakin' spicy, added yogurt to the whole mix to cool it off a bit. At that point, you could really taste the flavours and it was a lovely treat! Add sliced green onions and a squeeze of lime and you're ready for dinner.



Here you can see it better the next day on a toast and eggs. Man-lunch.