This week has been a bit crazy – in other words, there were never enough hours in the day to do even a fraction of the things either of us wanted or had to do.
Frequent power-cuts (due to the heavy onset of the refreshing monsoon) did not help either – and today, when I am writing this, it is only Thursday – so more to come.
So therefor I will not keep you busy as well by having to look at a long post, instead here is another one of my “speedy-gonzales” recipes (kitchen is not being used that much right now).
It will take you maximum 20 minutes from start to finish.
For 2 people I used:
2 x Chicken breasts, cut into nice cubes
A few pieces of fresh pineapple, cut into cubes
2 x heaped Tbsp of Peanuts, crushed
1 x Tbsp liquid honey
1 ½ Tbsp of mustard (coarse grain)
1 shot of cream (or 2 if you like it creamier)
1 good sprinkling of curry powder
1 x Tbsp of Olive oil
Salt and pepper to taste
How to do:
Wok on medium heat, add oil and cubed chicken.
Stir and quickly fry for couple of minutes. Add honey, mustard, curry powder, salt and pepper and whilst stirring keep on cooking the chicken.
When ready carefully add the cream (don’t let it curdle) and the crushed peanuts. Simmer for a couple more minutes.
That’s it – serve with Rice or as in my pictures, with Penne and maybe some blanched spinach or broccoli.
Place unsalted peanuts into your Mixy and ‘blitz’ only for a couple of seconds. Don’t make them smooth, you will want a slight bite.
This sauce is really simple but so nice, maybe you like to make a little bit more!?
If you have no fresh pineapple, then use tinned one.
Enjoy your meal and have a wonderful safe week-end wherever you are in the world, my friends.