First time I made this I literally licked the bowl clean- it is Soooo nice. I really like creamy mild curries- i don't think i will ever get to the heavily chilli-tolerant feats of my dad and my boyfriend. I do wonder sometimes whether the whole 'liking spicy foods' thing is some sort of judge of masculinity? That maybe if men don't order the spiciest thing on the menu, it's considered by other men as being wimpy or 'girly'. Ah well, maybe one day my tastes will change and i will get the same thrill that they get from those vindaloos and fahls- this sort of chilli induced euphoria. Until then I will eat and thoroughly enjoy my kormas and passandas, and experiment with other lovely mild curries.
Sweet chicken and red pepper curry (serves 2)
Ingredients
2 tbsp olive oil
1 red onion, chopped
2 cloves Garlic, crushed
2 breasts of chicken cubed
1 red pepper, roughly chopped
2 bay leaves
½ tin chopped tomatoes
1 tin coconut milk
2 tbsp Pataks Mild curry paste
1 squeeze fresh lemon juice
1 tbsp sugar
1. Sautee onion and garlic in olive oil for 5 minutes. Add chicken, red pepper and curry paste and cook for a further 5 minutes.
2. Add all other ingredients and cook on a medium heat for 30 minutes, until nice thick and creamy. Season to taste and serve.
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