Good Housekeeping/March 2004
What busy women cook for dinner

With just over 13 million women working full or part-time, it's a wonder anyone has time to cook meals from scratch during the week. We asked six women in the public eye what they rustle up when they get home from work

THE COMMITTEE CHAIRMAN
Pinky chairs the Asian Women of Achievement Committee

This dish gets its name from the pan (Karhai) in which it's traditionally cooked. It looks like a Chinese wok, but it's a bit smaller, with a thick base - good for quick cooking. During the week I have very little time but I sill like to cook very night - it just needs planning. It may seem crazy but I make fresh soup every day - just a clear soup made by simmering chicken bones in water to make a stock, to which I add chopped carrot, leek and celery and a knob of ginger. It takes 15 minutes to cook, so I start it off, then prepare the main meal while it's simmering way, and it's all ready at the same time.

Pinky Lilani's Karhai Chicken Curry

Preparation time: 15 min; Cooking time: 15-20 min; 310 cals, 21g fat, 4g carbohydrate per serving; serves 4

5 tbsp oil
450g (1lb) boneless skinned chicken, cut into bite-sized cubes
2 level tsp crushed garlic
2 level tsp freshly grated root ginger
400g can chopped tomatoes
1 1/2 level tsp each of ground coriander and ground cumin
1/2 level tsp hot chilli powder
2 green peppers, deseeded and chopped
15g (1/2oz) chopped fresh coriander leaves


1. Heat the oil in a large heavy-based frying pan and fry the chicken with the garlic and ginger for 2 min. Add the tomatoes, coriander, cumin and chilli powder and season well with salt and freshly ground black pepper. Fry for a further 2-3 min.

2. Reduce the heat and simmer for 7-8 min or until the chicken is tender and sauce has thickened a little. Add the peppers and cook for a further 5 min. Add the chopped coriander leaves just before serving.

3. Serve with vegetables (see recipe below) and crusty bread, rice or potatoes.

Pinky's quick spicy vegetables

Add a twist to your favourite vegetables with this no-fuss recipe - frozen veg are perfect. Heat 1 tbs olive oil in a pan, then add 450g (1lb) chopped or frozen vegetables and 1 tsp cumin seeds, 2 chopped garlic cloves and a handful of freshly chopped coriander leaves. Sauté, stirring until vegetables are tender.