The Cottage Smallholder

1.   Defrost chicken breast fillets and place in heated wok.
2.   Add garlic paste and replace tube in cupboard.
3.   Prepare salad items from fridge (tomatoes,lettuce etc.)
4.   Open cupboard to get salt and pepper to season.
5.   Attempt to catch curry powder pot that has been dislodged by the garlic tube....but miss.
6.   Scrape as much curry covered butter spread from the tub and add to the curry powder covered chicken in the wok.
7.   Retrieve as much curry powder as possible from work surface and return to pot.(at this point keep pot well out of reach).
8.   Sweep curry powder off floor and bin it.
9.   Return lettuce and tomatoes to the fridge then carefully open the cupboard and find rice.
10. Add rice to boiling water and simmer till cooked.
11. Add tomato puree, onions, mushrooms to chicken.
12. Taste.
13. Add yoghurt to reduce the heat of the curry powder...taste again
14. Add more yoghurt until an acceptable level of heat is reached.
15. Simmer chicken for 15 minutes, rinse rice with boiling water
16. Serve chicken on a bed of rice.
17. Try to explain why instead of the promised salad, you are serving curry on a scorching summer's day.
18. Serve fresh raspberries and strawberries with Greek yoghurt to regain some dignity with She Who Must Be Obeyed!