This evening I got stuck at Knut’s practice and ended up making this dish that was fast and easy and was made up from what I had in the fridge. To be honest I was not sure what my picky eater would think of this but she loved it…Absolutely a winner that I will do again!

1 Grilled whole Chicken

1 tablespoon curry

1 tablespoon tomato paste

1 tablespoon Olive Oil

1 tablespoon white wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon water

Salt and pepper

Chop the chicken into smaller pieces and mix the ingredients for the marinade and let the chicken sit till you are ready to fry it quickly in a frying pan. You don’t have to over cook it has it already is cooked but make sure its warm all the way through.

½ Cabbage

½ chopped Red Chili

1 chopped garlic clove

Salt and pepper

Thin-slice the cabbage with a knife and fry it together with the chili and the garlic till the cabbage is soft and warm. I like it if it gets a little bit of a browning to it.

I served this with spinach, cucumber and tomato. The rest of the family was also served some rice and some soured cream. Next time I will buy some Mango Chutney that I will mix with the soured cream, I think that will marry well with this dish!