There are some massive grey clouds that have rolled in around this side of the world, and after checking the weather report for tomorrow whilst shopping for groceries, I decided to cook up some curry this afternoon for tomorrow's Sunday supper. It is going to be the perfect weather for it!

Dave also arrives back from Johannesburg tomorrow – and there is nothing better than comfort food when you are exhausted.

Besides… curry ALWAYS tastes better the next day ;)

And on our Sunday dinner menu, we have:

CORIANDER CHICKEN & BUTTERNUT CURRY

This is a wonderfully simple dish – consisting of filleted chicken breast, a green pepper, fresh coriander, butternut cubes, chicken cook-in sauce and curry spices.

I have quite a WONDERFUL set of Sola Cookware pots (pans and cutlery) as I am somewhat a “brand representative” for them. They cottoned on to the fact that I love to cook (and share such on social media) and apparently liked the look of my food, so I was given their entire range in return for making mention of them when I post foodie stuff. Now normally this type of proposal wouldn't appeal to me but their range TRULY is amazing! I have been using it for years now and everything I own not only still looks brand new, but also produces the TASTIEST results.... ok, ok... maybe I have a little bit to do with that as well haha! ;)

Anyhooooo - Point being, I can literally “make a decision” about which pot to cook something in (because I have so many) and because it doesn’t often get an appearance outside of the cupboard, I decided to cook in my beautiful wok today ;)

LET'S GET COOKING SHALL WE!

Firstly, pour a swirl of olive oil in the pan. Don’t turn it on just yet.

Dice up your filleted chicken breast into decent sized cubes and then throw them in.

Add all your spice. I used Cartwrights Hot curry powder, Eleven in one masala, Mother in law masala, about a teaspoon of chopped garlic, a quick pour of Mrs. Balls Chutney and a little bit of salt and pepper.

Toss it all nicely and then turn on the heat to high. The reason I don’t add the filleted breast to an already heated pot or pan is because even in a non-stick pan, it tends to stick immediately regardless. You are not really looking for any grand sear marks anyway – as the entire dish is going to be covered in sauce – so I don’t see any issues with doing it this way.

While that is heating up, chop up the green pepper and have that ready.

And then roughly chop the coriander (dhanya, cilantro). I put about a handful into the curry itself and then the rest is for sprinkling fresh on top of the curry.

Once the chicken has been sizzling for about 10 minutes, add the green pepper…

…And then the coriander…

Allow that to cook for a few minutes on high and then reduce the heat. When the heat is medium to low then I add the dry cook in sauce, which I have pre-mixed with milk.

Stir that in and after a few minutes it will thicken. It should resemble something like this...

Now you can add your butternut. What I love about adding the butternut towards the end is that although it cooks through, it remains firm - rather than turning to mush! lol

Once the butternut has been added, you can close the lid, leave the heat on medium to low and you are done. This can now simmer for as many hours as needed - in fact, the longer the better.

I will be serving this SUPER tasty curry with rice (yes, yes, a small cheat but what is a curry without rice!), (as mentioned) a sprinkling of fresh cilantro, diced avo, sliced tomato and a dash of feta cheese!

Although this dish is actually for tomorrow nights dinner, I have prepared a small plate so that you can get the idea in terms of final presentation and visual deliciousness ;)

Yum!!!

Until next time...

Much Love from Cape Town, South Africa xxx

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