Tomato and Coconut Curry (with photos at the bottom of the page)

Ingredients (for 4 people):

1 tsp cumin seeds
1 large onion or 2 small
1 red pepper
1 inch of peeled ginger root (optional)
1 small chilli (optional) with seeds if you want a bit more kick
1-2 heaped dsp curry powder
1 tin peeled tomatoes
1 tin coconut milk
3 rings of pineapple chopped up
3 chicken breasts diced
Handful chopped fresh coriander.

Heat a pan and put in cumin seeds. Fry on a medium heat for 2 mins then put in onions and pepper. Fry for 5 mins and add the ginger and chilli.. 2 mins more and add the curry powder followed by a desert spoon or two of water. Stir to coat the veg and add the tomatoes, coconut milk and pineapple. Stir well and then add the chicken and coriander.

Simmer on a medium heat (steaming rather than bubbling furiously) for 30 mins. Serve with rice and a dollop of yoghurt.

Simple Rice

Ingredients (for 4 people):

1 mug basmati or other white rice
2 mugs water
1 vegetable stock cube crumbled
1 small handfull of sultanas or raisins

Mix the lot in a heavy bottomed saucepan. Bring to the boil with the lid on. Do not stir. Keep boiling until the rice expands enough to appear above the water (about 10 mins or so). At this stage with a fork push back the rice to make sure there is just a little water left in the bottom of the pan. If there is still a lot of water, keep going for another minute or so and check again. Take it off the heat leaving the lid on and leave it to steam for a further 10 mins.

Photos of cooking the curry

Fry the cumin seeds in oil Add onion and pepper
Fry for 5 mins until onions are soft Add curry powder
... a little water ... ... then ginger, chilli and coriander...
... tomato and coconut milk.. stir and add chicken pieces to poach