Kitchen Diaries: Chicken and mustard seed and coconut milk

Wednesday night seems to call for chicken curry and I have most of the things Nigel suggests for “Chicken and mustard seed and coconut milk” (1st April, aka “A fragrant chicken supper”), apart from curry leaves. Obviously I’m not going to find them at 7.30pm in any Sainsburys.

Chicken browns, spices fry, my sister calls and the sauce simmers a little too close to black… But it’s a forgiving dish, I’m rough with quantities, use tomato puree for half the toms and dissolve coconut cream instead of using milk, but it’s still delicious. Subtle coconut, chunky onions and fragrant spices mean that I end up eating way too much and having to waddle upstairs with a glass of white.

Notes: Nigel’s offer of cooking an entire chicken this evening feels a little generous as I’m cooking for a lonely one, but I halve the recipe for 3 so that I get leftovers, and it seems to work fine. I also added a little sugar and black pepper at the end. I eat it with steamed edimamie on the side and they’re beautiful together.

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R