We’ve been having put-on-pyjamas-and-curl-up-with-a-book weather the last few days. It has been fabulous, except for the part where I have to sit in an office with a pair of tailored pants and uncomfortable shoes. I try not to stare out of the window too often and too long (thinking up ideas of potential novels, paintings and … well, dinner) – I don’t want to give co-workers an excuse for stupid office jokes, you know?
To embrace the rainy weather fully, one has to gobble up a bowl of comforting curry. No salads today. That’s the rules.
Chicken and butternut curry paired with peanut butter makes for a delicious, hearty and comforting dish. And you absolutely have to enjoy it with a piece of naan or pita bread to scoop up the spicy sauce. This combination is one of my current favourites, I really want to urge you to try it.
Adapted from Half Baked Harvest
4 chicken breasts, deboned and cut into cubes
500 g butternut, cubed
1 can coconut milk
125 ml water
125 ml sweet chilli sauce
100 ml peanut butter
1 teaspoon cayenne pepper
1 teaspoon chilli flakes
1 tablespoon soy sauce
1 teaspoon ginger
2 teaspoons garam masala
1 tablespoon lemon juice
Handful fresh coriander leaves
1. Brown the chicken in a splash of olive oil. Add the butternut, cayenne pepper, chilli flakes, soy sauce, ginger and garam masala and fry for another 5 minutes.
2. Add the coconut milk, water, sweet chilli sauce and peanut butter and bring to a boil. Cook for around half an hour.
3. Add the lemon juice and coriander leaves and simmer at a low heat for about two hours.
4. Serve with naan or pita bread and fresh coriander.