Image by Kristin Brenemen
A slightly experimental curry night, though it’s a variation of what we usually do.
I lightly pan fried some bite sized chicken bits with flour heavily seasoned with cinnamon and a bit of salt and pepper.
Then I prepared the curry in the pan with a large can of whole tomatoes (sliced), a generous spoonful or two of ginger garlic paste, a couple of spoonfuls of vinadloo paste, and then I just sorta tossed a bit of garam marsala, corriander/cumin blend, and black pepper. I cut it with water and let it simmer until it was thicker, then tossed in asparagus stem bits (leftover from the other night when I cooked asparagus), two chopped up carrots, and then tossed in the chicken again right before it was served.
Served over rice. Mmm.
This is the leftovers – we make pseudo bentos in tupperware type sandwich containers.