Friday, 20th April 2012I bought a mincer the other day, and this was my first use of it. I minced up two good sized chicken breasts and mixed them with nutmeg, cumin, chilli and fresh coriander, left them to chill for an hour or so and then fried them gently all over. Then fried some onions and garlic, mixed in various spices some creamy curry paste, coriander paste and a little water. The meatballs went back in and simmered for about 45 minutes. Just before serving I stirred in some cream, and served sprinkled with chops cashews. The creamy spicy combination was just right. For the side dish I sauteed some shallots, then added some potatoes cut into chips, ground cumin and coriander, a chopped tomato and a little water, and let those boil for about 20 minutes. Unfortunately this wasn't long enough and they were a bit underdone. The chutney is just chopped up figs, mixed with some hot chilli sauce and tamarind (I used too much). The whole point of this meal was an excuse to try cooking chapatis again. But, despite watching a half-dozen youtube videos on how to make them, I still can't get them to come out right. They hardly puff up at all and they go quite dry. Today's dough was better than usual I think, but my current theory is I am cooking them too long. Overall, despite slightly crunchy potatoes, a very nice meal.