Dinner Saturday October 17th

Ingredients:

Chicken breast
Butter
Crème fraiche
1 long green pepper
2 carrots, grated
1 potato, steamed/boiled and sliced
5 or so cherry tomatoes quartered
2 cups slice mushrooms
¼ vidalia onion diced
2 green onions cut finely with kitchen scissors
½ a hot green pepper (not too hot, add more according to preference)
1 small fresh ginger root peeled and chopped finely
2 garlic cloves diced
1 chicken bullion cube
2 teaspoons turmeric
1 teaspoon cumin
1 tablespoon curry (turmeric, coriander, cumin, ginger, pepper, mustard, onion, allspice, fenugreek, nutmeg, garlic, hot chili, cloves)
1 handful of white raisons
pinch salt
pinch pepper
pinch ground red hot pepper

Vermicelli or rice


Method:


In a frying pan, melt butter; add onions, garlic, and ginger. Let simmer a few minutes, add green peppers and carrots, bullion, turmeric, cumin, S & P, let cook on low heat until veggies become softened, add some water if mixture appears dry. Meanwhile, steam a potato until quite soft and add cherry tomatoes.

In a separate pan, melt butter, add raisons and curry. Cook chicken in this pan.

Slice potatoes and mix in with veggies.

When chicken is cooked, add crème fraîche and simmer on low heat.

Boil water for vermicelli.

Serve chicken and curry crème on top of vermicelli with veggies on the side.


Some nice milky masala tea afterwards makes a sweet finish.