This is another one of those Monday night suppers that has to be done in a flash, consumed with relish, and leave a comforting numbness in it's wake. It's my simplest curry in a hurry yet (with, as always, a little help from Nigella).
Now I know a lot of chefs will turn up their noses at this kind of curry, saying it's cheating to make a curry like this. Now I have one thing to say to those chefs... Who am I kidding, I have several things to say to them. First: I'm not a chef, I'm a cook, so there. Second: where some say this is cheating I argue there is no cheating when it comes to cooking. However, there are shortcuts. And shortcuts are to be enjoyed and used to great effect. Third: I am in no way advocating it's okay to say this is all yours, made from scratch. It isn't. Don't get me wrong, I love making curry from scratch, but anyone who claims to make curry from scratch during the week, after coming home from work, and to enjoy the process... Well either they're lying or they're much better people than I am.
Either way, this isn't curry from scratch. This is curry from a jar, a can, a packet and several bags of something or other. And when you taste it, you'd never be able to tell. I find that truly comforting.
Curry in a Monday Night Hurry
2 chickenbreasts, cut into small pieces
1 can of coconut milk
4 tablespoons of yellow curry paste
1 chicken stock cube
1 yellow pepper, cut into small pieces
Broccoli, cut into florets
A handful of frozen peas and frozen green beans, or whatever veg you have in your frozen kitchen garden.
Fry the chicken in some sesame oil and add the pepper. When it's starting to colour, add the curry paste (this makes the dish, so add as much as you want, as I said, I like mine to burn, blister and scald). Stir in the coconut milk, add the broccoli and the stock cube and simmer for a few minutes. Add the frozen veg, peas and whatnot, and simmer for another minute or two. Serve with basmati rice.
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