Faux chicken curry with vegetables
Ingredients:
Chicken breast medium sliced/diced (For Kiana and I, I use a little bit over half a breast... thats probably about 150-160g... "Thos're big breasts you got there!" [TM] You can increase to your taste).
Spaghetti noodles (a small-medium handful, broken in 2)
Mushrooms (usually 3-4).
1 small-medium red onion, finely chopped.
Spring onion (the green kind) for seasoning.
Curry powder and pepper.
Mayonnaise (thick variety, try to get a non artificial one)
Half a can of crushed tomatoes.
A couple of ripe small truss/cherry tomatoes, sliced.
A little vinegar to taste.
Sliced ham (3-4 slices?)
Bok Choi/assorted greens.
Milk.
Instructions:
Put a saucepan on low heat. Mix the mayonnaise and crushed tomatos together until its a light salmon pink, followed by adding liberal curry powder. Add the diced chicken, sliced tomatos and a dash of milk and leave for about 5 minutes with lid covering. Chop the onion/spring onion/mushrooms and add them in over time (onion last). Simmer for 10-15 minutes (covered). Add pepper and sliced ham, add more milk, continue to simmer as before. Add more curry, mayo, pepper and spaghetti noodles, add a small amount of milk and continue to simmer, turning up the heat slightly for a while.
Nearing the end, test the curry sauce to make sure the flavour is good, and add the greens and vinegar to taste, continue to simmer until ready. Leave to cool about 15 minutes and serve, optionally with fresh bread/butter. Serves 2.
The entire dish took about an hour on relatively low heat. Keeping the heat low means the flavours stay in better... as a general rule I like to keep it low enough that the steam pressure can't rise beyond the lid, or so only minimal boiling occurs. In my cooking I tend to pay close attention to heat/pressure and the way it can transform foods/flavors. It makes a difference :).
Chicken breast medium sliced/diced (For Kiana and I, I use a little bit over half a breast... thats probably about 150-160g... "Thos're big breasts you got there!" [TM] You can increase to your taste).
Spaghetti noodles (a small-medium handful, broken in 2)
Mushrooms (usually 3-4).
1 small-medium red onion, finely chopped.
Spring onion (the green kind) for seasoning.
Curry powder and pepper.
Mayonnaise (thick variety, try to get a non artificial one)
Half a can of crushed tomatoes.
A couple of ripe small truss/cherry tomatoes, sliced.
A little vinegar to taste.
Sliced ham (3-4 slices?)
Bok Choi/assorted greens.
Milk.
Instructions:
Put a saucepan on low heat. Mix the mayonnaise and crushed tomatos together until its a light salmon pink, followed by adding liberal curry powder. Add the diced chicken, sliced tomatos and a dash of milk and leave for about 5 minutes with lid covering. Chop the onion/spring onion/mushrooms and add them in over time (onion last). Simmer for 10-15 minutes (covered). Add pepper and sliced ham, add more milk, continue to simmer as before. Add more curry, mayo, pepper and spaghetti noodles, add a small amount of milk and continue to simmer, turning up the heat slightly for a while.
Nearing the end, test the curry sauce to make sure the flavour is good, and add the greens and vinegar to taste, continue to simmer until ready. Leave to cool about 15 minutes and serve, optionally with fresh bread/butter. Serves 2.
The entire dish took about an hour on relatively low heat. Keeping the heat low means the flavours stay in better... as a general rule I like to keep it low enough that the steam pressure can't rise beyond the lid, or so only minimal boiling occurs. In my cooking I tend to pay close attention to heat/pressure and the way it can transform foods/flavors. It makes a difference :).