Rice, chicken curry and bok choy
Here was one of our dinners this week: rice with chicken curry and bok choy.
The chicken curry was really simple – chicken thighs, onion, green beans and carrots cooked with Yeo’s Malaysian mild curry sauce.
I blanched the bok choy in boiling water for about a minute and a half, then drained it and served it drizzled with soy sauce and sesame oil and a cracking of black pepper.
Jac made up a little treat for the cats too – she cooked some chopped chicken in the microwave and added some water to make a chunky chicken soup. They went absolutely nuts smelling it while it cooled down – Pixel did her little hungry dance on her tip-toes – she turned round and round in circles mewing in her little high voice (even higher because she was so excited) – in the end Jac left the dish outside on the verandah to cool for a bit. When they finally got to eat it, they couldn’t lap up the soup quick enough. After the soup was all gone, they happily munched on the chunks of chicken.