RECIPE NO. 4: CHICKEN + SPINACH CURRY with ROTI’S

RECIPE NO. 4 (26/30 MARCH 2017)
THE MEAL: CHICKEN + SPINACH CURRY & ROTIS
WHO CHOSE IT: ELIZABETH
 
Elizabeth’s side of the story: 

We have had a very busy month. We spent two weeks of it in Gauteng for my hubby’s studies and I accompanied him to spend some quality time with family and friends.

In the past month, this has been the only one we have spent at home and thus it needed to include our March cook-up.

Brynn joined us for our Indian inspired lunch. Which we paired with grapefruit infused G+T’s.

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THE INGREDIENTS:

Curry:
Tomatoes, spinach, spices (cumin, ginger, masala, tumeric), onion, chicken and cream.

Roti’s:
Flour, water and butter.


THE METHOD:

The method for the curry was concise. I followed the recipe with ease and didn’t have ANY confusion ( Who knew I could get that right?).

I did however add a little more water and cream at the very end as there was practically no sauce left in my pot. I also compromised on the chicken that was recommended. The recipe suggested chicken thigh fillets. I haven’t ever seen these in S.A. shops and didn’t have the time to fillet them myself and thus settled for chicken breasts.

The best part about this curry was that it went really fast. I’m a big fan of curry and usually I leave it to slow-cook/simmer for a few hours but this took only 15-20 minutes. Conventient and simple for a busy lifestyle, yet yielding the same amazing flavours.

The Rotis were easy (following my interpretation, anyway). But the recipe used descriptions I’m unsure I followed correctly like: “ Roll the dough in on one side and out on the other side”. I’m still don’t know what that means. But the dough was easy ( only requring flour, a touch of salt and water to made a dough ball, and adequate time to become firm) and the outcome surprisingly good.  I didn’t expect for them to turn out as tasty as they do from indian take-outs.

THE EXPERIENCE:
Good comfort food with very tasty flavors. It would have been even better if the weather had co-operated and been cooler for the day 😉

We had about 10-12 roti’s and we all commented that it would be way too many! But when packing up the left overs there were only 2,5 and so I think it is safe to conclude that it was a good choice on a splendid Sunday afternoon.

THE COST:

The Curry cost me R160, and I had alot  of  the spices. That’s one benefit of cooking new recipes all the time, your inventory of non-perishables increases drastically. The Serving suggestion is for four but we had plenty curry left over.

The Rotis made 10-12 in total. I had all the ingredients for the Roti’s.
TOTAL: R 160 / £ 9,82

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DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

Ingrid’s side of the story:

I don’t know who said it, but a saying that I like says: “Nothing makes a person more productive than the last minute.” and that couldn’t be more true of me. I thrive on working under pressure and so after spending two weeks in bed or mostly incapacitated with shingles – the pressure that I had built up with ignored tasks, was almost overwhelming and enough to give me a second dose of shingles. Every day Lizzy was checking in on me wondering whether “today” would be the day I finally managed to drag myself out of bed and get my meal cooked – and the intentions were always there – but in the end, a hand cooked meal from one of the many friends who came to our rescue in my time of need, was just an easier option and I just kept putting off the inevitable. And so, on Thursday the 30 March, 2 days before my brothers birthday and just hours before we were due to catch a flight, with not a single bag yet packed  – I pulled myself together, invited David and Lee over for dinner and got cooking.

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THE INGREDIANTS:

Curry:
Tomatoes, spinach, spices (cumin, ginger, masala, tumeric), onion, chicken and cream.

I got naan bread, peshwari and papdum to accompany and also made a tomato and onion salad – koshimbir.

THE METHOD:

The method for this recipe was absolutely accurate. Although many ingredients were required, they were all easy to purchase and I am pleased to say that I have enough spices left over to make this a regular family meal.

It is quick to make, but needs to be served immediately, so while I was able to get everything out and ready to start cooking, it isn’t a meal that can be prepared in advance for guests.

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THE EXPERIENCE:

I LOVE a curry and have to admit that I have never really enjoyed any of my homemade curry attempts until now. This was full of flavour and even David, who isn’t the biggest fan of spinach – enjoyed the meal and went for seconds.

THE COST:

This meal cost me more in ingredients than others, but mostly because I had to buy almost all of the spices new. However, as I mentioned above, I have enough spices left over to make this meal many, many, many more times and so it will cost me considerably less next time.

TOTAL: R 399, 84 / £23, 64

 

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DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

3 thoughts on “RECIPE NO. 4: CHICKEN + SPINACH CURRY with ROTI’S

  1. We had the privilege of joining Ingrid and family for this delicious dinner, and it was definitely worth it. Very tasty with, a very spicy kick, a bit to much for the kids but all the more for me 🙂 Thank you for having us Ingrid. (And the spinach was delicious LIZ)

    Liked by 1 person

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