Easy chicken and chickpea curry and a potpourri of ailments

Our new year got off to a shaky start, with an upsetting potpourri of human, canine and equine ailments. Luc had an eye operation in December, and is using eyedrops four times a day, and ear drops twice a day for an ear infection. Java managed to head butt a prickly bush, at high speed, and is also on eye drops four times a day as a result. I have vertigo — probably from trying to figure out the deluge of prescription drugs spread across my kitchen table — which means I keep walking into door frames, causing further assorted minor injuries.

And Jojo, my horse, is on cortisone injections and cough syrup twice a day to treat an asthma attack, brought on by an over-enthusiastic pilferage of dusty hay. His medication is certainly the most complicated, and a two-man job. For example, the injection must be administered with a steady flow of apples, or all hell breaks loose. Last night we tried to give him his cough syrup in the field, without a head collar, as he doesn’t resist, and even seems to enjoy it. Big mistake; we won’t try that again! He swung around, haughtily lifting his head out of reach, and I’m sure I heard him say: ‘Yo! Protocol chaps! You’re getting sloppy!’

Ghee, which is clarified butter, not only adds a subtle, nutty flavour to dishes, it’s also a very healthy option. It is easy to digest and can reduce gut inflammation as it contains butyric acid. It is also rich in linoleic acid, which reduces blood pressure and blood sugar levels. Ghee is also rich in vitamin A, important for immunity and eye (see above!) and skin health, and omega 3 which fights inflammation.

Recipe for easy chicken and chickpea curry (serves 4)

• 1 tablespoon of ghee (olive oil or butter could be substituted)
• 1 onion, sliced
• 2 cloves of garlic, crushed
• Thumb size piece of fresh ginger, grated
• 750g chicken breast filets, sliced
• 2 potatoes, peeled and roughly sliced
• 2 carrots, peeled and cut into rounds
• 300g cooked chickpeas
• 600ml chicken stock
• Sea salt and freshly-ground black pepper
• 1-2 teaspoons mild curry powder (to taste)
• 4 tablespoons natural yoghurt
• Handful of coriander leaves, rinsed and chopped

Preheat the oven to 180°C. Heat the ghee in a casserole dish over a medium heat, add the onion and fry until golden brown and sticky. Add the garlic and ginger and cook for another minute. Add the chicken to the dish and gently brown on both sides, add the potatoes, carrots and chickpeas and pour the stock over everything. Season and transfer to the oven for about 40 minutes, then remove and stir in the yoghurt and add the coriander leaves. Delicious served with chickpea pancakes, or basmati rice.