Roll up a thin and pounded out chicken breast with cilantro, shallots, and a little mild feta or a crumbly white cheese. The chicken breasts should be like those used for cutlets. Fasten the chicken pieces with toothpicks or string. Season the outside of the rolled up chicken with sea salt and white pepper. Lightly dust in flour. Brown the rolled up chicken pieces in a sauté pan. Set aside the chicken when browned. Cook diced onions – about a quarter cup, a clove of mashed garlic, a tablespoon of grated ginger. Add 2 to 3 tablespoons of Madras curry powder. Add a can of tomato soup (sshhh – I won’t tell if you don’t tell – but the canned soup makes the dish) or about a cup or so of a good tomato sauce (better), a bit of water or stock if too thick. Add the chicken back – simmer – add mushrooms cut in quarters, heavy cream or coconut milk, and a pinch of cinnamon or Chinese five-spice powder. You want to make a good generous tomato sauce. Serve over or alongside jasmine rice.

There is joy when one cuts up the rolled up chicken and all the goodness come out on the sauce.