An easy Indian Chicken Curry which is perfect for weeknight dinners, served with a fresh and fragrant Lentil Dahl. Recipe with step-by-step photos.
Back in the Kitchen
The weather has been blisteringly hot in Zurich lately, which should be a welcome change given the torrential rain which we’ve had in the preceeding months. But after a few days of soaking up the sun and several impromptu lakeside evening picnics, the lack of air-conditioning has become quite evident and I find myself quietly (and guiltily) yearning for the cooler weather to return.
Long before cooking became a passionate hobby and was more of a matter of survival for me, I heavily relied on cookbooks to put together really basic and simple meals like … vegetable soups. Yes, for something which merely required a few ingredients to be cooked together with some stock and then thrown in the blender, I needed careful instruction on how to do exactly that. And who else to turn to for motherly advice in the kitchen, when my own mother was absent, than Elizabeth David.
Due to hubby’s request to eat more vegetarian meals this year, I saw no reason to not buy the latest book from Hugh Fearnley-Whittingstall of the River Cottage fame, Veg Everyday. The book is dedicated to eating vegetarian meals, though it is not written by a vegetarian – an important distinction in my mind because it means there are no spooky and holistic ingredients which would otherwise make vegetarian cooking too much of an effort for a carnivore like me.
One recipe which instantly called out to me was the Chilli, Cheese and Rosemary Polenta with Tomato Sauce. There was something very nursery about this recipe. Plus I had some polenta in the pantry which had just passed its expiry date …
My first introduction to polenta was at the canteen at work. And before you recoil in shock, I should mention that Swiss canteens happen to be quite highly regarded in the culinary world. In fact, the canteens at several companies here even compete with one another in the same way that high-end restaurants do. One of my colleagues regularly uses the quality of the canteen meals as the bar for comparisons when he is dining out at restaurants. The canteen at our rival company has even published a cookbook – on fine dining. Pretty top notch.
Golden and Crispy Tofu served with a Vietnamese Spicy Tomato Sauce. This dish will win over both vegetarians and meat-lovers alike! Use either silken tofu or firm tofu.
I had to renew my work visa the other day, which necessitated a trip to the immigration office so that I could be fingerprinted and all the rest. The only thing worse than taking an hour out of my day to visit a government office was posing for my mug shot and realising that I would be stuck with that photo everytime I have to go through passport control in the next 12 months. Someone ought to fix the lighting in those photo booths …