Bet you didn't think you were coming here for cooking tips did you? Well, my fine band of Mudpuddlees, I am thinking of your culinary as well as your cerebral wellbeing.
Today's recipe is for the curry I usually treat myself to on a Thursday or Friday night, it packs a punch but is ideal for the hearty appetite and asbestos lined tums.
Start by sweating off a chopped white onion, a clove of garlic and a thumb of grated fresh ginger in a large, flat bottomed pan, adding in a chopped red chilli of your favourite heat.
Beforehand you will have prepared your curry paste/garam masala. Use a pestle and mortar (or a spice grinder) to grind together half a teaspoon of coriander seeds, cumin seeds and a few peppercorns and add a half teaspoon of turmeric and mild chilli powder. Finish with a sprinkle of sea salt, a quarter teaspoon of chilli flakes, a chopped chilli as above, the zest of a lemon, the juice of half a lemon, 2 cloves of crushed garlic and a teaspoon of coriander paste. Mix together well with a little stock to form a paste.
Add as much diced chicken breast as you desire and turn in the pan to ensure the outside is well sealed before adding whole small mushrooms or quatered large mushrooms to the pan. Once these have mingled together with the base ingredients, add the paste/garam masala and mix well together adding a splash of stock to keep the dish moist.
Allow the ingredients to mingle and marry for about 10 minutes before adding a handful of cherry tomatos and then a dash of double cream to blend into a creamy curry sauce. Once mixed in, the dish is ready, but can be left to simmer until you are ready.
Add a handful of chopped fresh coriander to the finished dish and serve with your choice of rice, or a warm Naan. Hot, spicy and very Mudpuddle.
Next week - Thai broth and mussels
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