Cauliflower & chicken korma with rice, tomato & coriander chutney & cucumber & Greek yoghut salad.

Friday 26th November 2010

Whenever I roast a whole chicken we never use the breast. I leave it for he next day, shred it, & make a curry. I made this one a few weeks ago and froze it. I put the cauliflower in after.
My friend Andy taught me how to make perfect pilar rice. You need to bring it to the boil, turn it right down, put the lid on and stir every 5 minutes until the water has almost gone. Then put it in the oven for 15 minutes. Result…lovely seperate grains of rice.
It’s all in the stiring Andy told me.


About whatdidyouhavefordinnerlastnight

I started this blog to record the meals I make for my son. One of the many great memories I have of my childhood is the food I ate. The smell of boiling cauliflower on a Sunday morning that steamed up the windows, Lamb sandwiches for tea in front of the tele, cubes of raw jelly at nan’s house and of course mum’s homemade pizza (made with a short crust base) I hope my food creates good memories for my son but if nothing else this blog might jog his memory when he’s older! Enjoy.
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