For two.
Into a two liter teflon pan...
4 cloves of thinly sliced garlic
1 tbsp or so neutral oil (I use grapeseed)
maybe a dozen shakes of ground black pepper
2-3 shakes of ichimi
1 red or yellow paprika (sweet bell pepper) chopped up as small as you want
150ml water (approx.)
Get it going, stir, and leave it on very low, stirring now and then.
Prep as much as you think two servings of broc will be, bite sized, set aside
Slice up about 180-200g of chicken breast--and I always use sasami for this. (trim out the white connective thing)
Add the broc to the pan, stir and bring up the heat a little (add more water if it's getting dry)
Let that steam for a good minute, just to when its green color brightens.
Push the veggies to the sides, heat about medium, and add the chicken, moving it around so it doesn't stick together.
(Add a little water if needed)
When the chicken has all just whitened, add about 200cc of yoghurt, and then a 1/2 teaspoon or so of S&B curry powder
Bring that to a low boil/simmer, and it's done (don't overcook). Serve next to rice.
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Salt--I use a shaker and salt the veggies about as much as I'd salt them on my plate. Then more when adding the chicken, again about like I'd do if that much chicken was on my plate.
Key point--any other veggies are less important, but don't kill/overcook the broccoli (easy to do).
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Options: Skip the bell pepper and add more broc, string beans work okay but take a bit longer to cook, a little chopped onion if you have some left over, mushrooms are okay too. Use half each of red/yellow peppers for good color mix with the broc.
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I'm making
this one, with salads and rice, tonight.
