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

Kitchen Diaries: Chickpea & Sweet Potato Curry

It seems like substitution may also become a bit of a theme. Personally, I don't think that's a problem. I like to think that one doesn't always need to follow a recipe to the letter unless, of course, one is making pastry or mayonnaise in which case I, at least, do as I'm told.

A good case in point for not doing what I'm told however is Nigel's recipe for chickpea and sweet potato curry. I've made this on a number of occasions and it's always turned out well - as have variations on the theme.

The substitutions I made this evening, to no detrimental effect, were:

• Butternut squash instead of pumpkin (a rather significant ingredient, despite the recipe's title)
  
• Dried chilli flakes rather than fresh (I don't know about you, but cutting fresh chilli makes my skin burn and I'm not sufficiently suburban to own a pair of washing up gloves...)
• Tinned tomatoes and passata not 500g of fresh toms
• Tinned chickpeas rather than fresh (life being too short and all that)
  

I've also found that no harm comes to the curry if you play around with the spices. Whilst shelling cardamom seeds may be a slightly irritating exercise, cardamom is a fantastic spice so I added a few more than Nigel suggests.

And one final note on this recipe's flexiblity: if you're a committed carnivore, adding chopped lamb to the curry around the same time that you're frying the onions and garlic should satisfy.

With or without meat, what results from 20 minutes easy cooking is a delicately flavoured but robustly textured curry. My preference is to serve it with brown rice. And despite all the messing around that I do with the recipe, it is worth taking on board one piece of Nigel's advice: the curry definitely tastes better the next day.

Naomi. xx