Just was flicking around on Ravelry and discovered this gorgeous pattern for February Lady Sweater. How lovely. There is simply not enough time for my ever expanding queue of projects!
I love Saturday nights. Even a weather whiner like me is willing to admit that (yet more) August rain is not entirely depressing when you're warm inside with good food and good company. After being out on the town last night it's nice to take it easy. Tempted by the glossy photo in the cookbook, I made this Bill Granger recipe which was delicate, tasty and yes, fragrant . . .
Fragrant Chicken and Spinach Curry
2 tbsp vegetable oil
1 large onion, chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp tumeric
pinch cayenne pepper
2 garlic cloves, crushed
1 tbsp grated fresh ginger
750g boneless chicken thighs, cubed (I used 4 chicken breasts, cubed instead)
400g tin chopped tomatoes (I added an extra tin to make it go a bit farther)
1/2 tsp sea salt
2 tsp soft brown sugar
1 tbsp lime juice
90g baby english spinach, finely chopped
large handful fresh coriander leaves, chopped
Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes until the onion is soft. Add the spices, garlic and ginger and cook, stirring, for 2 minutes more. Add the chicken and increase the heat to medium-high. Cook, stirring often, for 5 minutes, or until the chicken is browned.
Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the sugar, lime juice and spinach and stir until the spinach has just wilted. Remove from the heat, sprinkle with coriander and serve with steamed rice.
At the risk of sounding like a Delia wannabe, in terms of speedy cooking I can heartily recommend ginger, garlic and chili's in a jar (as recommended by my savvy sister-in-law R.) Is that a boring thing to devote blog space to? Don't answer that.