Our first Experimental Cookery of the year comes from the Hairy Bikers "Great Curries" - a book I love in theory but have made depressingly little actual use of. This one has a lengthy ingredient list, almost all of which then get chopped up and turned into the curry paste before the others are added.
Some years ago, I took a cookery class (with work!) which led to me purchasing a small food processor that I use only for curry pastes. Or, at least, I do in theory - I've used it on a total of two days for a total of three things (with this representing the second day of use). So it was good to have a pretext for making use of this again.
Anyway, the meal was quick and easy to prepare: gather the ingredients, chop and then blend the ones for the paste, then cook that along with some spices to make the base of the curry. Add the chicken, then the vegetables, and simmer.
The results were very nice, but extremely hot (that will be the 10 chillis in the sauce). But the potatoes were a nice touch, and I'm sure we'll have this again.
One thing I think I would do differently would be to use either chicken thighs or chicken drumsticks, rather that getting chicken legs and breaking them up - I'm far from convinced the mixture added anything to the overall meal and I didn't enjoy that bit of the task.
The other thing that I'm inclined to do, time permitting, is to start making up some of these curry pastes in advance and freezing them - that then should make a lot of future meal prep a lot easier when the time comes. Of course, that "time permitting" is always a big question...
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