Bryony's Blog

Oh dear...sorry for the silence...and I forgot one key ingredient!


I really don't know what has happened to 2012 and now Christmas is on the horizon. It's not through lack of interest in updating my blog but this year has been full of all sorts of complications, some nice, some sad. However, I intend to continue writing my blog more regularly now that I have a little more time.

The main really important news is that my book Dining with the Raj is being published by Quiller Publishing and is due out some time next year in time for Christmas. It has been a wonderful project and thanks to the internet I have been able to fill many gaps in my research. More of this later.


I haven't had a spare moment to write my recipes on my blog but last night's supper prompted me into action. It was a very simple but delicious curry inspired by my forthcoming book. This fed my brother and I and actually was enough for three people - I'm eating what's left over tonight. Some say that curries improve with flavour the next day.


2 chicken breasts, skin on or off
1 large onion, peeled and sliced
1 medium red or green chilli, seeded and sliced finely
1 tin organic chick peas, rinsed and drained
2 flat cloves of garlic, peeled and chopped
1 sweet red pepper, de-seeded and chopped
2-3 heaped teaspoons of medium curry powder - I normally mix my spices but tried this instead and it was delicious
sunflower oil
salt and pepper
1 tin of reduced fat coconut milk
vegetable or chicken stock, or plain water
fresh coriander

Heat a couple of tablespoons of oil in a large pan and brown the chicken pieces on both sides for about five minutes. Remove from pan and put to one side. Cook the sliced onions until they begin to soften and take on a little colour.Add the red pepper and cook a further two minutes. Add the curry powder and garlic, stir for a minute and add the chicken breasts, the coconut milk, chick peas and enough stock or water so that the chicken is nearly covered with liquid. Season with salt and pepper, but go gently on the salt in case your stock has sufficient. DON"T TASTE AT THIS POINT AS THE CHICKEN IS STILL RAW IN THE MIDDLE AND COULD GIVE YOU A NASTY TUMMY!!! WAIT UNTIL IT IS THOROUGHLY COOKED AND ADJUST THE SEASONING ACCORDINGLY.

Stir gently and allow to cook on a medium heat for about 20 minutes or until the chicken is cooked through and the juices reduced and thickened. Roughly chop the coriander, stir in, and cover. Keep warm while you cook some plain Basmati rice and a green vegetable - we had purple French beans from the garden. I always like to make a cucumber raita which is cooling. Grate about three inches of cucumber into a bowl, add two tablespoonfuls of yoghurt and a tablespoon of fresh mint. Season with a little salt and pepper, stir and serve with the curry along with a good mango chutney.