So, this is the first of a slightly different post featuring my favourite ‘no fuss’ ingredients. These are all sorts of different goodies; things to stash in your store cupboard, which will give you an easy boost when making gorgeous food – no fuss. Most of these ingredients have an element of the pre-prepared about them. Some would label them as cheating but, you know, sometimes it’s good to cheat – especially when it tastes this good.
You remember that I told you how I love a curry, but that so often the reality doesn’t match up to the dream.
I have tried many no-fuss sauces in a jar, but they have almost always been either bland or overly salty. Until, that is, I discovered ‘The Spice Tailor’ – a range of pre-prepared sauces put together by the talented TV chef and cookery writer, Anjum Anand and available in Waitrose. And, before you ask, this is not a sponsored post – I am just telling you about them because I love them.
What makes them so special?
- All the sauces cook in 10 minutes, but if you have longer there are suggestions on the pack as to how to get creative.
- They are a great store cupboard standby.
- Each variety comes with a separate pouch of spices – you can add them whole or grind them up if you prefer.
- The sauces taste so fresh and bright.
- There’s no gloopy, cloying consistency.
- The seasoning is just right.
- The quantity – each pack serves 2-3 – is perfect.
I have chosen Keralan Coconut Curry, but to be honest all the varieties are special. It’s a no-fuss 4 stage process –
- Heat 1 teaspoon of oil in a pan, add the spices and cook for 20 seconds.
- Now add 250g chicken breast, cut into bite sized pieces and brown gently for 2 minutes. If you prefer a vegetarian curry, choose your favourite vegetables. Fish or prawns also work well but add them with the sauce in stage 3 as they don’t need such a long cooking time.
- Stir in the sauce along with 50ml of water and bring to the boil. Add any delicate ingredients (I chose 250g cherry tomatoes) and simmer until everything is cooked through (approx 3-6 minutes).
- Garnish with a little chopped coriander and serve with rice.
Bish, bash, bosh. Job done. Now sit back and enjoy the fruits of your labour …