Chicken Lababdar

*Grunt* *Groan* *Sigh* Those are the sounds that you would be privy to if you were indulging in some light stalking activities around us over the weekend. Sadly, those weren't groans and sighs of delight, but rather of anguish. Yes people, moving day arrived this past weekend, bright and sunny (although luckily not too hot), and taxed our poor muscles to the max.

By the end of Friday we were ready to call it quits. Let me tell you, a queen-sized mattress is a lot harder to carry than it looks. We still had to move the cats across though, as well as some odds and ends over at the flat. TheHusband was keen to do it all that same night, but reason (i.e me) prevailed and we settled on just taking the kitties across that evening. And if you thought moving furniture was a tough job, try moving a cat. Suffice to say, many Houdini-esque attempts later and with me scratched to within an inch of my life (no jokes), we finally arrived at the New Place and the cats were allowed to explore all the nooks and crannies. 

Timid JD sulked the whole of the next day by refusing to come out from underneath our duvet or to eat, while boisterous Ellie ran all over the place even paying our next door neighbours a visit early Saturday morning. The rest of the weekend passed by in a haze of sorting out, unpacking, repacking, braais, kittens playing on the grass and take-aways. By Monday I was itching to use my new kitchen (save for peanut butter, banana & choc-chip baked oats on Saturday morning my magnificent new oven had gone untouched), but alas we had a dinner invitation for that evening. 

Tuesday would have to be D-Day. I pondered what I would make for such a momentous occasion - the first real meal prepped in my our new kitchen. In the end it was easy - I was coerced into making Indian food by a festering craving that had been building up over the weekend. And although there were a few awkward moments and bumping heads (like with any first time), I'd like to think that I lost my new kitchen virginity in style. 

{Edit: Between writing and publishing this post, we received the sad news that JD had died on Tuesday night/Wednesday morning, presumably at the hands of dogs. She was not even a year old and the next few days will be very teary ones in the Creative household as we come to grips with the loss. JD, we love you & you will be sorely missed.}

Chicken Lababdar
Adapted from Indian Kitchen Food
Serves 4

This is my good friend N's standard order at their local Indian restaurant and it's easy to see why. Delicately spiced and laced with butter, cream and tomatoes, chicken lababdar is sure to become one of your favourites too. Serve with a simple rice pilaf or some naan bread to soak up the delicious sauce.

2 tbsp vegetable oil
2 medium onions, grated
1 tsp cumin seeds
2 tbsp tomato paste
1 tin (400g) chopped tomatoes 
1/2 tsp cumin seeds, ground
1/2 tsp fenugreek (methi) seeds, ground
1 tsp garam masala
1 tsp chili powder
500g chicken fillets, cut into bite-sized pieces
1/2 cup cream
3 tbsp butter
salt, to taste
chopped tomatoes, optional
handful of chopped coriander (cilantro), optional

1. Heat oil in a large saucepan over medium-high heat. Add onions and cumin seeds and fry for a minute or two until fragrant, then add tomato paste and tinned tomatoes.
2. Cook for 6 - 7 minutes to reduce and thicken slightly, then add ground cumin, fenugreek, garam masala and chili powder. Stir through before adding the chicken pieces. Cover and allow to cook for 5 minutes, then turn heat down and allow to cook for a further 5 - 7 minutes or until chicken is cooked through.
3. Stir cream and butter through, allowing the butter to melt. Season to taste with salt and serve warm, topped with chopped tomatoes and coriander (cilantro).