A quick chicken curry

Chicken curry 

400g chicken cut into chunks

vegetable oil

1 onion

3 cloves of garlic

half a courgette

400ml coconut milk

Marinade

1 tsp paprika

1 tsp ground turmeric

1 tbsp ground coriander

1 tsp ground cumin

1 tsp cayenne pepper

1 tbsp lemon juice

1/2 tsp salt

~1 dl water

Mix all ingredients of the marinade, and cover the chicken pieces with the marinade for about 30 minutes. 

Fry the onion in the oil, then add chicken and marinade and cook. When the chicken is nearly done, add the garlic, courgette and mix thoroughly. 

Then add the coconut milk and let simmer for 10-15 minutes, until the sauce starts to thicken. 

Serve with basmati rice. 

 If you want it hotter, you can add some more cayenne pepper, but as it is it's suitable for children. Even the little one liked this!

The perfect egg

Recently I've been eating a lot of boiled eggs, as that is the easiest way to add some protein to my breakfast. And now I learned a new way to boil it (courtesy of Nigella). So first boil the egg for one minute. Then let it sit in the hot water for 10 minutes, and finally rinse with cold water. This creates a soft boiled egg, where both egg white and yolk are still a bit moist. Yummie!