Passing it on...

This is something of an old-time family classic for me, one that my Mum cooked when I was a child and that I, in turn, now cook for my brood.  I'm sure that my boys will one day pass it on to their own families.

In fact this recipe was originally passed on to my Mum. A teacher at the school where she worked as a newly-qualified teacher, a lady named Doris, unselfishly passed on several of her recipes. Now, years later, I pass it, and others, on to you now through this blog.  Part and parcel of a love of cooking is, often, the almost obsessive collecting of recipes, which inevitably leads to the sharing of the same.  I understand the (perhaps perceived) necessity for a business to keep a 'secret recipe', but I have no real idea where the benefit might lie for a home cook.  Sure, I eat things that I'd rather keep secret, but that tends to be my 'dirty little secret' foods; Bombay mix eaten with a chunk of mature cheddar, cream crackers with cheese spread and sweet chilli sauce and peanut butter-and-salad sandwiches.  But I digress...  This is my version of the genuine article, modified as it is with my preferred garam masala replacing the curry powder used in the original recipe.  You can also use some chili powder for a spicier edge; try both, and decide for yourself which you prefer.  It works well in the slow-cooker too, but do make sure you buy condensed mushroom soup, not the regular kind, or the sauce will be altogether too watery.

Quick Chick

4 roasted peppers (from a jar!), cut up roughly with scissors
6 chicken thigh fillets, halved if very large.
1 tsp mild chilli powder
295g can condensed mushroom soup

Put the pepper into the bottom of an ovenproof dish (or, indeed, in the slow-cooker).  Put the pieces of chicken into a plastic bag, add the chilli powder and give it a good shake about.  This is by far the easiest way, but if you prefer, put the chilli powder on a plate and roll the chicken in it.  Pour and scrape the soup over the top of the chicken, it won't look like enough, but slap it about with a spatula to get a bit of the soup over all the bits of chicken.  Cover the dish with foil and stick it in a 180°c oven for 45 minutes or so.  Do all this in the morning, if you're using the slow-cooker, forget about the foil, stick the lid on and leave it on LOW all day.  Serve with rice, though noodles are also a very acceptable side dish.

 Cath xx