[lace-chat] Food for thought

[Jean Nathan]

Most Saturday lunchtimes, I whizz a can of Homepride Cook-in Curry Sauce in 
the blender (I like the taste of raisins in the sauce, but not the texture), 
cut a couple of skinless chicken breasts into bite-sized chunks, seal them 
in olive oil, drain and then add the curry sauce. Leave to cook for about 30 
minutes. Serve with Basmati rice cooked in the microwave and peas, 
microwaved while the rice is draining. Makes a quick tasty curry that I can 
leave to cook itself while I get on with something more interesting. Not an 
authentic curry, but what is an authentic curry in the west? Apparently the 
curries we eat are westernised for our tastes in the same way that Chinese 
meals are.

Jean in Poole, Dorset, UK 

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