Andy went all out last weekend to close things down for the season, mowing our overgrown lawn three times (to mulch and manage the field-like grass) and then getting things together for a super supper of chicken curry. As he was out procuring the supplies, I started the rice and then began preparing the chicken. We usually don’t tag-team cook, as he does things his way and I do things mine, but on this day I knew his back was hurting and I wanted to help him get a head-start.
I chopped up the carrots and onion, then seasoned and browned the meat – chicken thighs, skin-on and bone-in: the most moist and flavorful parts to use. (White meat and breasts are over-rated.) By the time the meat was done with its first round of cooking, Andy had returned with the rest of the groceries. I chopped up the garlic and ginger and started that, then let Andy take over to work his magic, with Thai chili paste, baby corn, tomatoes, pineapple and snow peas. He added a bit more fresh ginger too. To this, he poured in some coconut milk and let it simmer for an hour.
It was our best batch of chicken curry in a long time.
