easy Curry dinner (lunch)

I made a delicious curry for dinner and when I put the left-overs in a dish, I thought how it would make a perfect lunch.
Curry has to be the easiest meal to make yet tastes like you spent years learning how. My not-so-secret-ingredient is Patak's Original Curry Pastes.

To make this curry, I used Patak's Tandoori curry paste (mild--because I'm a wimp).

You'll need:
~olive oil and butter~a medium sized onion~one carrot~1/2 red pepper~broccoli stems~(mushrooms)~2 chicken breasts~Patak's curry paste (Tandoori, mild)~ground cumin~curry powder~ground cardamom~salt&pepper~milk (whole or if you want it creamier, cream)~flour

Start with warming up some olive oil and butter in a good heavy cast-iron frying pan.
Fry up a chopped medium sized onion, trim and chop up the broccoli stems add it in along with the chopped red pepper, add the grated carrot (chop up the grated carrot, to shorten the strings). Stir that around for a bit and let it sautée while you slice up the chicken breasts (vegetarians can easily skip this part.
Maybe add in some chopped mushrooms to fill out the dish).
Mix in the chicken breast, add a bit of water and cover for a minute or two, while you get out the spices.
Scoop in 2-3 tablespoons of the Patak's, 1/2 tsp ground cumin, 1 tsp curry powder, 1/8 tsp ground cardamom, salt&pepper to taste. Stir this until well mixed.
Pour in about 1/4 cup of milk, stir until well mixed, add enough milk to make a nice amount of sauce so you may need more. It will be too thin so sprinkle 1 to 2 tablespoons over the curry, mixing well and adding slowly using a small sieve to avoid lumps (but if lumps should form, don't worry, they get lost in the jumble).
~Let all this simmer for about 15 minutes or so, stirring every once in a while, lowering heat.
(make some white rice while you wait on the curry. In a small lidded pot: 1 cup of water, 1/2 cup rinsed white basmati or long grain, 1/2 tsp butter, salt. bring to a boil, stir, cover and lower the heat to minimum. Set the timer for 15-20 minutes)

Takes me 30 minutes to make this meal. Amazing. (but if you have more time: make brown rice {starting it before you start on the curry} and let your curry simmer for as long as you want, adding more milk or water to keep the consistency right. The flavour will be even better)

enjoy!