Kookkos, Chicken a la King, Sunday roast, bobotie, pies and pastas, braaivleis and all manner of one-pot mince dishes are the flavours and memories of my childhood. Ones I deeply treasure and still enjoy, I hasten to add (well, except for the red meat ones, which I still love but don't eat anymore).

Then I met my husband.  Both in our late twenties - he at that point in time was far more well-travelled than me.  Having worked in countries like China, Australia, Mongolia, England and holidaying all over Europe and South East Asia, his taste buds were far more experienced than mine and he continuously craved the spices and heat of more exotic cuisines than the one I grew up with.

As we started travelling together, I discovered the joys of spicy food. Not the tongue-searing, eye-watering, blow-your-head-off heat that comes with a liberal "chilli hand", but the depth of flavour and warmth that the perfect blend of spice, and yes chilli, can bring. 

I started recreating these tastes at home and that's when I discovered Bill.  And fell in love again.

BILL GRANGER - BILL'S BASICS

I first saw this blonde Aussie bloke on a cooking show on television and fell in love.  Not because of his looks (although he certainly is soft on the eye!), but because he had such a fantastic television personality and I just loved the food he cooked. To this day, if I had to choose just one chef whose recipes I would have to cook for the rest of my life, it will absolutely, positively, hands-down be Bill. 

Bill's Basics was the first Bill Granger recipe book I bought.  Its pages have the splotches and dog ears of a recipe book that's been used time and time again.  He cooks the food of Australia and England and Italy.  Noodle salad with prawns, cashews and mint sits happily side by side with baked orecchiette with sausage and cavolo nero, or salt and pepper squid.  All I can say is prepare to see a lot of Bill in this blog!

Today's recipe is a simple chicken curry, with Malaysian influences and a Vietnamese twist (according to Bill).  The perfect thing to make when you crave that gentle hug of something warm and delicious.

CHICKEN CURRY WITH LEMON GRASS AND GINGER

8 skinless chicken thighs, cut into quarters

2 tablespoons curry powder (Bill doesn't specify if it should be mild or hot, so I used the mild version)

1 tablespoon olive oil (personally, I don't use olive oil in Asian cooking - rather go for grapeseed or vegetable oil)

4 shallots, sliced (or one red onion, sliced)

1 red chilli, finely chopped (deseeded if you like)

1 lemon grass stalk, crushed with back of the knife and split (fresh lemon grass isn't always available in Kimberley. I used the zest of one lemon and a squeeze of the juice)

5 cm piece of fresh ginger, peeled and sliced

2 tablespoons fish sauce

1 tablespoon caster sugar

500 g potatoes, peeled and cut into chunks

400 ml chicken stock

250 ml coconut milk

fresh coriander leaves

Put the chicken and curry powder in a bowl and toss to coat well.  Season with sea salt. 

Heat the oil in a large heavy-based pan over medium heat. Add the shallots (or red onion) and chilli and fry for 2 minutes. Add the chicken and cook until sealed and browned. Add the lemon grass (or lemon zest and juice), ginger, fish sauce, sugar, potatoes and stock to the pan. Bring to the boil, cover and reduce the heat to medium-low. Simmer for 15 to 20 minutes or until the potatoes are cooked.

Stir in the coconut milk, cover and simmer for another five minutes.  (To be honest, there was enough sauce, so I didn't even add the coconut milk.  I just stirred through two big tablespoons of full cream plain yogurt for a bit of creaminess).  Scatter with fresh coriander and serve with rice, noodles or bread.

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