Only one week to go until I can get back to pulling trucks up Mt Clarence using my teeth and a length of rope.
This post-abdominal-surgery “be careful or you’ll get a hernia” business is pretty boring and leads to the sort of navel gazing Nanna hates.
I’ve never been what you’d call “in tune” with my body and if you ask me, I’m too old to start now.
But these past few weeks I’ve been acutely aware of something I try not to pay much mind to, namely the ageing process and how much it sucks.
For the first couple of weeks after the operation I couldn’t wear a bra because the bottom of it pressed on one of the incisions.
We went out to dinner with some friends during this time and the “girls” had to remain unfettered.
They spent most of the evening resting on top of the table and I can’t begin to tell you how depressing it was.
There was a time when I could’ve taken your eye out with them.
Now, I’d be lucky if they grazed your kneecaps.
Plus, sometimes I snore.
I said to your Grandpa this morning, “What if all this ageing stuff makes you fall out of love?”
And he said, “Nah. Someone else would snap you up anyway. All you’d have to do is make that curry.”
So here’s the recipe for Nanna’s Man-Catching Curry, which is not its real name but is what it will probably be called round here from now on.
Should Johnny Depp send you a postcard from Albany in the near future, you’ll know it works.
The recipe is from the book 660 Curries by Raghavan Iyer and is called Moghalai-style Chicken with Spinach, Almonds and Raisins.
I found it on a blog called Amy’s Recipe Box, which you’ll find here and which is an absolute treasure trove (it has almost four year’s worth of recipes).
I changed the curry around a bit – used chicken thighs instead of breasts because we prefer them, and used sultanas instead of golden raisins because that’s what I had in the pantry.
I also used baby spinach leaves and Kiran’s garam masala that I made on the weekend, but pre-packaged would be fine.
You’ll find the original curry recipe here but trust me, this one is sensational.
I halved the quantities and there was still enough left over for lunch next day.
MOGHALAI-STYLE CHICKEN WITH SPINACH, ALMONDS AND SULTANAS
¼ cup (60ml) vegetable oil
1 lge brown onion, finely chopped
½ cup sultanas
½ cup slivered almonds
900g boneless, skinless chicken thighs, cut into 2.5cm pieces
1 tbsp garam masala
2 tsp sea salt flakes
½ tsp cayenne pepper
½ tsp ground turmeric
225g spinach leaves, washed and finely chopped
Heat oil over medium heat in a large frying pan or wok that has a lid.
Add onion, sultanas and almonds and cook, stirring occasionally, until onion softens and turns dark brown, about 15 to 20 minutes.
Stir in the chicken and cook until it sears and turns light brown, about 10 minutes.
Stir in the garam masala, salt, cayenne pepper and turmeric and cook for 1 minute, stirring.
Stir in spinach and ½ cup water.
Bring to the boil then reduce heat to medium-low, cover, and simmer, stirring occasionally until the chicken is cooked through, 15 to 20 minutes.