Our catering business is doing rather well. This weekend we did another curry tiffin event, this time in Paris.

The chicken curry turned out particularly well:
– make a spice mixture in a small blender. I used freshly ground cardamom, cloves and cinnamon blended together into a paste with fresh lemon grass, a hot chili pepper, a bunch of coriander, lime juice, honey, garlic and ginger.

– fry some onions until translucent, add chopped chicken breast and sliced courgette, cook for 5 minutes.
– add spice paste and continue to stir fry for 1 minute, add coconut milk and simmer on a low heat for 5 minutes or more (until the chicken and vegetables are cooked through, and this depends on how small you have chopped them).
– Serve with rice and garnish with coriander.

In the photo you can see freshly made cucumber raita (strained cucumber, yoghurt, mint and ground cumin), mango chutney, lime pickle and Indian Naan bread (supplied by my dear friend Mark ‘N’ Spencer)