I have always been a fan of indian food, and I am happy to say (smug even), that I have found a way to make a curry in a hurry. Strange as it may sound, one should always cook the spices before you add them to the meat that you are using. So I made some chicken last night, fried in butter, and cooked the indian spices seperately in some water (feel free to use any spicage you like). Then I combined the two, added some coconut milk and some spicey rice. I served this with some home-made brown bread...
All praise again to the Queen of food...Nigella...what an inspiration she is in my kitchen! :)
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