Catch Up With A Mate

This recipe( the Yogurt Chicken Curry part anyway) was bestowed upon me by a girl I had the honour of working with as a 23-year-old in Edinburgh, Scotland.

Sharanjit and I spent 6 months in 2002 working in a pub on the Royal Mile, Edinburgh called Deacon Broadies. We worked many shifts together, pouring endless pints of cider and serving haggis to the intoxicated.

I don’t know recall why the recipe for Yogurt Chicken Curry came to be in my possession…but as I was not a fan of haggis, I was certainly glad to inherit it!!

It came to me in spoken word form…and remained forever in my memory.

And 10 years later, I continue to cook Yogurt Chicken Curry…. It left a lasting impression, its simplicity,  flavour and  colour made it impossible to forget.

And it is fitting to include the recipe in my blog…for the dish is compliant with a low carb/low sugar approach to living. Instead of using rice, as a replacement the curry can be served on a bed of bean sprouts, green beans, coriander and lemon juice.

You are welcome to follow my lead, or use rice ( but I must say my bean sprout mix was super tasty and complimented the curry perfectly)

Yogurt Chicken Curry

Disclosure: I am the first to admit that I don’t cook to recipes….I cook by sight, taste, smell etc…and the roll call of ingredients and there quantities probably best suit people who cook in a similar way, those who are happy to use my recipe as guide, a choose your own adventure approach to making Yogurt Chicken Curry….You decided how much /or how little you use of each ingredients….cook on your terms!!All that can be guaranteed is that you will end up with a SUPER tasty meal to be enjoyed and savoured

Ingredients below will serve 2 adults

1 Chicken Breast

Olive oil

2 cloves garlic

1 teaspoon fresh ginger

1 brown onion, finely chopped

1 small red chilli, finely chopped

1 teaspoon cumin powder

1 teaspoon turmeric powder

Handful of coriander, chopped

4 tablespoons of natural yogurt

Lemon juice

Water

Rice OR

Bean Sprout, Green Bean, Coriander and lemon juice

4 handfuls of Bean Sprouts

10 Green beans, roughly chopped

Coriander

Lemon Juice

Salt/Pepper to taste

Cooking Method

Chop onion, use a garlic crusher and crush garlic cloves. I also use garlic crusher to mince the ginger ( once I have prepared ginger by removing the skin and cutting into small pieces)

Finely chop red chilli.

Place olive oil into fry pan and turn on the heat. Place onion, garlic, ginger and chilli into pan and cook until onions are soft. Add teaspoon of cumin and turmeric. With a wooden spoon, combine spices with other ingredients.

Chop chicken into bite size pieces. Add to fry pan. Cook chicken with onion and spice mix( should take about 10 minutes)

When chicken is cooked, add 4 tablespoons of natural yogurt to fry pan. Stir through chicken mix. Add water if needed be to create smooth sauce consistency( 2 tablespoons should be plenty)

Simmer for 3 minutes.

Remove from heat and add the juice of ½ a lemon to the curry as well as some chopped coriander. Stir both ingredients through the curry.

Serve with Rice OR

Bean Sprout, Green Bean, Coriander and lemon juice

Combine all ingredients in a bowl. Divide mixture into two bowls.

Enjoy…let the sights, smell, texture and taste of a dish guaranteed to transport you somewhere special…for me, each time I eat this dish, I am back in Edinburgh Scotland!!

Who knows were it will take you!!