My husband is a trustee at a local heritage railway, and they have just had a change of caterers. It then appeared that the previous ones had booked a party - at the time the new people were on holiday. So to prevent the treasurer from having a complete panic attack, we said we would help.
So yesterday, we spent the whole day, preparing, serving and clearing up from 75 ploughman's lunches to a party of British/Dutch vintage motorcyclists! By the time we got home, I really didn't want to start preparing anything complicated, so stuffed peppers turned into fresh pork burgers with left over french bread.
so today's
Coconut Chicken Curry
4 chicken breasts
1 onion, chopped
5 garlic cloves
1 chilli pepper, chopped
1 can coconut milk
250 ml chicken stock/broth
2 tbsp curry powder
1tbsp olive oil
Chop chicken and brown in olive oil, remove from pan.
Combine onion, garlic and chilli in pan and simmer until onion is soft.
Add coconut milk, stock, curry powder and chicken.
Mix well and simmer on low for 20 minutes.
Serve over cauli rice or pilaff to soak up the liquid.
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