Our lovely friend, Heather Shuker is staying with us for the weekend. She’s photographing a wedding at Studland. So we are having supper late when she gets back: chicken tikka masala from Can Cook’s Healthier cook book. Can Cook is a wonderful social enterprise project based in Liverpool that teaches communities and schools to cook. They are campaigning at the moment for funding to teach Liverpool to cook.
Because we are eating later, I’ve just made s simple chicken dish for my daughter. Ideally we eat together but sometimes timings just don’t work out. She loves rice, and has just got into living lettuce from the local supermarket (grown in the UK – probably in polytunnels).
Hopefully Heather won’t see this post, as am sure she will have something to say about my photography. Its tricky to take pictures in the evening when there’s no natural light.
I weighed out about 60g of raw chicken breast. The recommended amount for 5-11 year olds is around 75-90g raw weight, according to CHEW! This is guidance of course and children have different appetites and activity levels and therefore nutrition requirements.
I cut the organic chicken into 4 strips and dipped them all in flour, then beaten egg and then finally in breadcrumbs*.
Then I baked them in the oven at 200°C (gas mark 6) in a little olive oil for about 15 minutes – turning them halfway through
*I put left over bread in the food processor to make breadcrumbs and then freeze them to use as I need them.
I served the breaded chicken with plain boiled rice and vegetables. It doesn’t look that exciting and sometimes I think children just want uncomplicated dishes – and I suppose on those occasions when you aren’t eating together then that’s the time to serve such simple suppers.