Before I get back into the main part of this post I’m going to give a bit of an overview on how today has gone. At 10am this morning Amy and myself woke up in our Amazing hotel room and instantly realised that we were both destroyed, I was ill and for some reason Amy’s legs wouldn’t work. Turns are both sick, me a bit more ill than her, but ill non the less. I think its just a case of us crashing, Christmas is normally a time of resting up but if anything its been the complete opposite, im not moaning about it, I’ve had the best two weeks.
The plan was originally to checkout of our hotel and going and have a look around Bristol and take in all the signs, well our plan quickly became to get on the first train we could and get back to the flat. Once we made it onto the train the next mission was to start editing the Go Pro video I made the other day, there’s no better way to make a train ride go quicker than to start editing a video, but well rendering took a bit longer than expect. The whole train ride really so I did manage to get a little sleep.
That leads me to the next part of my blog, what we did for dinner. We needed spice and a lot of it, when you’re ill nothing is better than spice, it cleans your nose and almost gives your body a kick start which is just what we need. Amy came up with the good idea of having a curry, making it from scratch and also learning a new recipe. If any of you are in need of a new dish and what to add a bit of spice in your life, then please feel free to give this recipe a go.
4 tablespoons oil
4 cloves garlic (crushed)
1 onion (Large, chopped)
3 red chili peppers (‘s, chopped)
4 teaspoons Madras Spice paste
1 tablespoon turmeric
2 tablespoons mango chutney
1 can coconut cream
1 tablespoon sweet chili sauce
1 tomato passata (large carton around 600ml)
1 bunch coriander (chopped)
4 tablespoons greek yogurt
2 chicken breasts (chopped)
Step 1: In a large pan, heat the oil then fry the garlic, onions and chilli for about 5 minutes stirring regularly.
Step 2: Add the curry paste and turmeric and stir in.
Step 3: Add the mango chutney, coconut cream, sweet chilli sauce, passata, coriander, fenugreek and Greek yogurt and leave in a low heat for 30 minutes, stirring occasionally.
Step 4: While your curry simmers on a low heat, cook the chicken and once its white the whole way through dump it all into the pan with the rest of the curry
Step 5: let that all simmer till your 30-minute timer goes off, I decided to add an extra chill 10 minutes before the end of the timer just to add a little extra spice.
I managed to get two good sized meals out of it and some left overs. Thank you too the App Yummly and also http://www.jamandclottedcream.co.uk/ for the recipe, I’ve tweaked it a bit but I cant take full responsibly for this dish.
One last thing, my goal for this blog is to reach 500 subscribers, so if you are reading this and haven’t yet subscribed. Please can you subscribe and ill be sure to follow your post.
Heres my photos from today, I hope you like them! and im sorry if I keep moaning about being ill!