I have terrible recipe-keeping habits. When I’m in the mood to create in the kitchen, I usually grab a scrap of paper and a pen, and take very vague notes during the cooking process. This practise is not so bad if I go immediately to the computer after dinner to properly type it out, but who does that? The process of recipe creation to blog post generally goes something like this:
- Take messy notes, as mentioned above, while making the meal.
- Eat dinner and forget about recipe notes for a week or ten.
- Remember recipe and hunt for it so I can make a blog post.
- Angrily blame husband for misplacing my recipe, because I certainly couldn’t have done that myself.
- Find recipe somewhere I obviously hid it and sheepishly apoligise to husband.
- Glare at recipe with confusion. Cry a little. Tell myself “I will take better notes next time.”
- Amidst the bad handwriting and orange food stains, try to make sense of what’s on that scrap of paper.
- If successful in previous step, post recipe on blog.
I mention those steps because to my shock, when I went back into the kitchen to find this recipe, it was both legible and clean (by “clean” I mean “only has a few orange food stains.”).
Sri Lankan Faux Chicken Curry
- Saute the onions in a tablespoon or so of oil until they are nice and golden before adding the garlic, ginger, and all spices. Cook for a couple of minutes until fragrant.
- Add the fake chicken and fry a further couple of minutes (alternatively, you could fry the chicken separately and add later to the sauce). Add about 150ml of water and the vinegar, cover, and simmer on a low heat for around 20 minutes.
- Finally, add the coconut milk and allow to simmer on low for a further ten minutes.
- Voila! You have super-simple Sri Lankan vegan chicken curry! Serve over rice.