Some nights just call for a quick and easy tea which can be whacked together in less than half an hour. This dish is definitely one of those. The stir fry sauce itself is very simple but the finished result is so, so tasty, it really is worth giving a go.
Following on with my obsession with all things Korean, I created this recipe after a visit to our local food market where my hubbie indulged in a Korean Fried Chicken Burger. Keen to make my own healthier version, I ditched the deep frying and went for a much healthier griddle instead.
One of my OH’s conditions for me getting my beautiful puppy was that we would have ‘curry Sundays’ which to be fair, we have mostly stuck too (with the exception of last night!). Last week, in an effort to keep things interesting, I whipped together this lovely curry and I have to say, it may be my favourite curry creation yet. I cooked this on a low simmer for an hour so the sauce was lovely and rich and the beef lovely and soft and falling apart. If you don’t have time to do this however, just pop it on a higher heat for anywhere from 15 minutes.
As you will see in my introduction to my lentil dhal curry recipe, I have become somewhat of a superfan when I comes to Sri Lankan curries. Never had I had such a variety of fresh and interesting dishes in lovely perfectly sized portions. Each different dish leave your mouth tingling with flavour and the variety of fish dishes has really opened up my imagination.
I love try new pizza toppings and one of my favourites to have when I’m eating out is a Chicken Tikka Pizza. I therefore couldn’t wait to try and make my own healthy version so that I could indulge in it at home, guilt free.