As I’ve mentioned before, I am something of a food magazine addict. I routinely buy five different food magazines every month (three British and two South African) and break into a cold sweat if I ever miss an issue.
Because I am a messy so-and-so, these magazines tend to form Pisa-esque towers around the house. Every so often I will crack and spend a couple of hours frantically ripping out various recipes and shoving them in some sort of organised chaos into a collection of folders I keep in a drawer in the lounge.
I used to cook from this motley collection of recipes quite often. However, as these days I find I am increasingly discovering recipe inspiration online, this collection of dog-eared and crumpled magazine clippings is becoming rather sad and forlorn and largely ignored.
So I was delighted to find that the lovely Dom has asked us to rediscover our cuttings and clippings for this month’s Random Recipe challenge over at Belleau Kitchen. Delving deep into my drawer of delights, the first folder I pulled out was the one that I devote to the sort of recipes that can be best described as easy, after-work suppers. I was surprised to find it contained a rather epic 99 recipes of which I’ve only ever cooked a handful. Thus it was typical that my random recipe selection turned out to be something I’ve prepared several times before – a Japanese chicken curry from BBC Good Food.
I was going to make another pick in the hope of selecting something new but then I decided that I would stick with the curry recipe as it is a good’un and worth sharing with you. Plus I know Dom is partial to his chicken thighs and this is a lovely way of cooking them.
The Random Recipe rules state that “you may adapt the recipe for health/dietary/product availability purposes only” but having cooked this recipe a couple of times already, I know it tastes better with a couple of tweaks. I’ve added coconut milk and a little sugar to mellow the raw spice of the curry powder and the saltiness of the miso.
This curry works best with a good quality mild but aromatic curry powder which is heavy on the turmeric. For the South African’s amongst you, a typical Cape Malay curry powder is perfect. Best served over fluffy mounds of steamed white rice.
Japanese Chicken Curry (adapted from BBC Good Food)
- 1 tbsp oil
- 500g skinless boneless chicken thighs, cut in half
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
- 1 tbsp mild curry powder
- 1 tbsp miso paste
- 200ml chicken stock
- 1/2 can thick coconut milk or coconut cream
- 100g green beans, trimmed
- 2 tsp caster sugar
1. Heat ½ tbsp of the oil in a pan and brown the chicken pieces. Remove from the pan and set aside.
2. Add the remaining oil to the pan with the onion, garlic and ginger and cook for a couple of minutes until starting to soften. Add the curry powder and cook for 2 minutes more. Add the miso paste, stock and coconut milk and bring to the boil. Return the chicken to the pan and simmer, uncovered, for 15 minutes.
3. Add the green beans and sugar to taste and simmer for a further 5 minutes. Serve over steamed rice.