Here's my favourite way for making curry.
Greek style yoghurt gets chucked in a bowl with these
Garlic, cardomom pods, garam masala, chilli powder (sorry, no proper chillis tonight - and not close enough to a supermarket to go for them), cumin, caraway seeds. I think there may be other things, but can't think right now!
Cut up the chicken breasts into large pieces.
Leave for a few hours...
Grill the chicken pieces (I think the other side of the Atlantic call this broiling...is that right?)
Some of the pieces may risk getting close to being charcoaled
....but only if your grilling the chicken whilst teaching long-division to one of the kids, and swapping laundry from the washing machine to the tumble drier all at the same time.
Otherwise, you'll be safe enough.
Now for my deepest culinary secrets.
You all ready?
Yep! Mr Grossman is my secret.
Don't ask my why I posted a photo of a jar of Balti and of Thai Red, because it's Tikka Masala I used tonight.
Not like me to do something incomprehensible.
You can tell I was doing long-division today....using a word like 'incomprehensible'.
Long division is the absolute bane of the life of one of my daughters.
Stir fry onion.
chucked placed it all in the slow cooker today, just because I felt like it.
No curry is complete without coriander.
This is my all time favourite herb.