Bees still flying

 It's mid November and my days are mostly spent clearing up, dodging showers, generally plonking about in the drizzle. but yesterday was quite pleasant, and there was even a good few hours of sun. And so I was pleasantly surprised to find the bees still flying -

even though there can't be much in the way for nectar to collect, they've probably found some ivy to visit, it's usually the last flowering plant of the year for bees to visit in UK gardens. So hold on for a few weeks before you pull out any overgrown ivy just to give the bees a last feed before hunkering down for the winter.

The Not - Curry Curry

Here at Wilkinson Towers we don't have Curry. It's not that I don't like it, indeed I've spent many a happy evening in Indian restaurants all over the country over the years,  but unfortunately Mr Wilkinson can't be doing with it. 

No Hot Things, no Spicy Stuff, no Indian Curry. 

Can't Abide The Taste Of It.

But anyway, since I'm partial to all sorts of Asian food myself, and it turns out that I'm the cook around here this is what we have instead.

 I make it quite mild, and I serve it with a bottle of this

for anyone who likes to spice things up a bit. Other chilli sauces are available. 

It's a very useful recipe as it can be used with chicken, or fish, or vegetables. I quite like it with just the chick peas and some chopped spinach or broccoli stirred in at the last moment. And there's another thing Mr Wilkinson's not too partial to - greens, but we'll come to that another day...

The Not Curry Curry

Chicken - I use thighs  normally but I used breast here as it's what was delivered 

but you can easily substitute prawns and white fish if you like, or  vegetables of your choice, cut into bite size chunks
1 Tin of Chick Peas, drained
1 or 2  large chopped onions

1 sliced red pepper 
2 fat cloves garlic grated
about an inch of ginger grated
Some chopped red chilli to taste (if you're not entertaining Mr Wilkinson)
juice of a lime
tin of coconut cream
Red Thai Curry paste a good dollop - it varies according to brand
1 tablespoon Fish Sauce
1 teaspoon brown sugar
some chicken stock if needed
chopped coriander leaves or spinach

Brown the chicken/fish/veg in some coconut oil or ghee. Remove to a plate.

Soften the onion in the pan for a few minutes, then stir in the Thai Curry paste, the grated garlic and ginger.
Add all the other ingredients and bring to a  gentle simmer, and cook for about 10 minutes Return the chicken or whatever you are using to the pan. Simmer gently for a few more minutes until cooked through. Adorn with your chopped coriander leaves.

Serve with warm  flatbreads or rice.

Be careful though if you serve it with poppadums, as that might make it look like a curry.
Which it can't be.
Can it?
(Since Mr Wilkinson actually quite likes it..).

There should be a picture of the finished dish here but I forgot to take it, so I'll add one next time I cook it, possibly with one of Mr Wilkinson tucking in enthusiastically.