Hello all - Dinners have sounded wonderful!

It's Monday here in Oz, a typical autumn day. Cold and rainy in the morning and the sun is now just shining through for what will be a glorious afternoon.
Aimee - that is a beautiful looking table!
Dinner from last night.
Chickpea Curry
My Starting ingredients:
- Oil, 2 tablespoon
- Onions, 2 I slice one into slivers and dice the other.
- Garlic, 4 cloves
- Ginger, sliced.
- Chickpea, 2 tins of 440g
- Tomato, 1 tin of 420g
- Chili powder, 1 teaspoon
- Salt, 1 teaspoon
- Tumeric, 1 teaspoon
- Paprika, 1 teaspoon
- Ground Cumin, 1 tablespoon
- Ground Coriander, 1 tablespoon
- Garam Masala, 1 teaspoon
- Curry leaves (optional)
Heat the oil in a pot and add the diced onions, garlic and ginger.
Cook on a medium/low heat to caramelize the onions. Youll need to keep stirring so that the onions and garlic doesnt burn. When the diced onions start to colour, add the sliced onion to the pot and turn the heat to medium.
Cook for about a minute and then add the chili powder, salt, tumeric, paprika, cumin and coriander to the pot. Keep stirring and frying for another minute.
Add the curry leaves (if you have them, if you don't the dish will still turn out great)
.and the tinned tomatoes. Stir and allow to cook for 1 2 minutes.
Add the drained chickpea
.and simmer on a low heat for 15 20 minutes.
Add the garam masala and simmer for another 5 10 minutes.
My dinner, which I served with some Paratha!
Whilst DH and I are having Chickpea curry with Paratha (Indian bread), DS is having
Chicken casserole Asian style, as I learnt in my mothers kitchen - with the paratha.
My Starting ingredients:
- Onion, 1 sliced into half-rings
- Garlic, 2 3 cloves
- Chicken thigh fillet, 5 pieces. You can cook this with chicken pieces as well.
- Potatoes, 2
- Dark thick Soya Sauce, 1 tablespoon
- Light soya sauce, 1 tablespoon
- Oyster sauce, 1 tablespoon
- Hoisin sauce, 1 tablespoon
- Sugar to taste (about ½ tablespoon)
- Star anise, 1 piece
- Cinnamon stick, about ½ inch
In a pot, fry the onion, star anise and garlic, until the onion wilts. Youll need to keep stirring so that the star anise doesnt burn.
Add the potatoes and continue to fry for 2 3 minutes. Youll need to stir continuously to stop the potato from sticking to the bottom of the pot.
Add the chicken to the pot
.and the sauces.
Add water to just barely (under) cover the chicken and potatoes. Add the cinnamon stick at this stage and stir in.
Simmer for about 10 15 minutes (longer if you are using chicken pieces).
Remove star anise and cinnamon before serving.
DS dinner!

