Easy Chicken Korma

So today morning, while helping my beautiful Mummy with some errands, something happened. I kept running into friends and neighbours telling me how much they enjoy reading my blog and about the recipes they like. Neighbourhoods change, but visiting my parents feels like going back home. People there are mainly very friendly and many of them know me from when I was a child. I love feedback, and before you roll your eyes at me (I can see you) I appreciate all kinds. Done properly. You know what I mean. I love writing on here. I don’t get too personal, mostly because I don’t want to make my friends and family uncomfortable or make them feel uneasy in any way. I want people to talk to me at the end of the day!

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Raw Prune Truffles

So this week I’ve been having a conversation in my head with this year. Yes, this year. It’s going something like this:

Me: Excuse me? 2016?

2016: Yes?

Me: Err…I think there’s some kind of mistake.

2016: Oh?

Me: Yes I think so. My calendar says it’s the end of May.

2016: So?

Me: I think that’s wrong.

2016: Really?

Me: Yes.

2016: Please wake up!

To be continued….

Country Captain Chicken with Rice

I’m sure that summer’s officially here, one, because it’s almost unbearably hot, and two, because I buy chicken by the bucket, or whatever expression you might choose to put instead. There are tonnes of reasons for which this happens. The first one that comes to mind is that it makes a perfect meal for when I have people over for supper. So I keep various chicken pieces in the freezer at once. This past week I went to the butcher twice; they were on my list for both trips, simply because I had guests last Saturday and I ran out of chicken breasts. As I must have mentioned somewhere before on C&T but I must do so again I would rather have the dark meat bits. The meat next to the bones is generally more tender and juicy. However lately, since the turn in the weather, I much prefer grilling or pan-frying a marinated chicken breast. The marinade bit is most important. It’s amazing what some extra virgin olive oil together with freshly squeezed lemon juice, salt and pepper does to a piece of meat, and to vegetables! Place the meat in a dish, marinate, cover with cling film in the fridge for a couple of hours. Grill, serve with a simple salad and voila, you have a meal. Right there.

This recipe is a little different, in that you don’t even need a grill pan and there’s no marinade prep but it’s easy. I like it because it resembles a curry without the extra spice. It comes in handy when you know you will feed a group of people who undoubtedly have various likes and dislikes, or even allergies and/or intolerances. As months go by I am often finding myself in this predicament, which can be a headache on one hand, but a positive thing for me, meaning I’m reconnecting with people. It’s been almost a year now since I moved back from Surrey. Unbelievable.