I have always loved to travel and this trip was no exception; airport lounges are full of peoople who look, lost and excited and with my Calcutta ability I alaways find someone to talk to and hear their stories. Jesse was the prime teller of tales - some tall and some so enthralling as they took to another tine and place where men rode horses do take part in roundups and broke horses as if it was a simple part of living.
Coming home had me weeping at the airpot - it seemed that I had taken so long to find Gail and then she was gone from sight and from my reach. I do hope it doesn't take another forty years -not sure if I could bear it.
Isn't it passing strange that we make these frienships and that they endure. Within an hour I knew I had really my old friend again and all was sell in the world again, and so it will be.
I don't want to be boring so thought the recipe I cooked for Gail's birthday night treat -so here goes
For six people you will need
6 chicken pieces - thighs and breasts
Plain Yoghurt
One inch cube of fresh ginger
2 garlice cloves
1 tsp each of cumin and coriander (both ground)
1/4 tsp cayenne
1/2 tsp paprika (for colour)
1/2 dried ginger
Salt
Juice of a lemon
Take the chicken and make shallow slices horizontally across the top then in a large bowl add the chicken, salt and lemnon juice and leave for a few minutes. Thed add the chicken mixture to anothe large bowl and stir int the spices. Cover well and put in the fridge for at least 24 hours
The Sause
I pint thick crean(cream fraiche works reallywell )
I pack of butter
1 tsp Coriander
1 1/2 tsp Cumin
1/4 Ground ginger
1 tsp Garum Masala
Pinch of cayene
1 inch gube of ginger finely grated
Squeeze of lemon juice
1/4 tsp of sugar
- Melt three quarters of the butter in a heavy frying pan
- In large jug mix the other ingredients making sure the Tom paste is full mixed in. Taste a and add in some more sugar/tom. paste and salt to taste.
- Heat gently and don't worry if it seems to split - just stir hard and it will all come together - later on it splits a litttle but don't worry because now it can.
Place the chicken on a lined baking tray or on a bbq if in the summer. Cook it on a high heat for 35/40 minute checking halfway through and pour off the juices into the sauce mix.When is cooked place the chicken in the sauce and keep warm.
Serve with Basmatie rice and Naan Bread
Enjoy - we did
xxxxxx
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