Tonights menu Chicken Curry. After recently being diagnosed with angioedema I have really missed spices and warmth in my meals but I have found that using pinch pots and Bookhams products it has caused no reactions. Of course everyone is different but I am delighted to have a meal where I can taste the wonderful flavours again - here is how we made it.
using locally sourced chicken breasts from Downland Butchers in East Dean with a generous pinch of 'Pinch Pot' 'Berbere' and 'Sri Lankan' spread over each breast. In the meantime chop onions, garlic, and put in the pan with a couple of drops of Sussex Gold rapeseed oil until browned off then add the chicken breasts, either whole or diced, and stir until the flavours fill the kitchen! add the carrots, courgettes and mushrooms until softened and add Bookhams Spicy tomato sauce or use just their 'tomato sauce' if you dont want it as spicy or even the Tomato and olive sauce depending on your taste. Reduce the heat to simmer and let the flavours develop- you can either transfer to a casserole dish and pop in the oven or let it simmer on the stove - the longer the better in my opinion, Serve with rice