Well, once again, I unashamedly admit to a modicum of culinary success. For lunch today, ma belle and I sampled the lightly spiced garlic chilli chicken, spontaneously improvised by yours truly last evening. It seems like I’m going to be stuck with the (usually enjoyable) chore of cooking for the foreseeable future.
It’s always an advantage to have various spices and herbs to hand when one is oblivious to the intended dish. The big question was what, on this occasion, should I do with four chicken breast fillets? A few teaspoons of cumin powder were distributed on the base of a large griddle pan, together with a generosity of turmeric, a couple of teaspoons of rogan josh masala powder and, a sprinkling of garlic granules. The chicken breasts were then rolled in this mixture and, a liberal splash of Tabasco applied; a generous dollop of olive oil was added to the pan after an initial pre-heat.
A large onion, chopped into rings, was thrown into the simmering mix, together with sliced red, green and yellow peppers and some mushrooms. The next addition was a tin of plum tomatoes, smothered in freshly ground black pepper and some Worcester sauce. The chicken breasts were diced using a wooden spatula before adding a couple of teaspoons of crushed garlic and a slightly smaller amount of crushed red chillies, along with a sprinkling of mixed herbs. The final addition was ½ to ¾ litre of chicken and vegetable gravy.
Thirty minutes on from initial preparations, the entire contents of the pan were transferred into a casserole dish which was popped into a moderately high oven at lunchtime today. My beloved prepared a generous assemblage of steamed vegetables to serve alongside the casserole, which in turn was accompanied with jacket potatoes.
It’s strange how banal the ingredients sound when compared to the wonderful taste sensation which we experienced earlier today.