Any day of the week chicken curry
I have called it any day of the week chicken curry because I think this recipe is really yummy but also really simple. So a little effort provides a meal if you add naan bread, mint yoghurt to the mix as well and even a poppadom or two and you got yourselves a Friday night curry special. Equally it is a quick recipe just for chicken curry and rice slam it on the table/lap mid-week meal. It is also easy of course to mix it up by swapping the veg, when I throw in spinach you could swap it for some frozen pea’s though will need a little more cooking. Courgettes swap for mushrooms or peppers are all good in this recipe.
So here it is my ‘Any day of the week chicken curry’.
For a family of four you will need:
2 chicken breasts cubed
2 onions sliced
1 courgette sliced
2 cloves of garlic finely chopped
1 red chilli seeded and finely chopped (optional)
2cm of ginger peeled and finely grated (optional)
1 sachet of cream coconut softened as per instructions(I use Pataks it works out much cheaper using these and using just one sachet reduces fat too)
2 tablespoons of your favourite curry paste (again I use Pataks we like it hot so it is usually madras)
100 ml water
1 tablespoon of sunflower oil
Handful or two of washed spinach.
Fresh coriander (optional)
You need to:
- Heat the oil in a large pan, add the chicken and cook for about 3 minutes until sealed.
- Add the onions and cook for another 3 minutes
- Add courgettes, garlic, chilli and ginger if using and cook for a further 3 minutes until the courgettes are softening.
- Add the curry paste and cook for another minute. Stir in the passata, water and creamed coconut.
- Simmer for 20 minutes or until the chicken is fully cooked.
- Add your spinach and cook until the spinach is wilted. If using frozen pea’s these will take a few minutes longer. Stir in fresh coriander if using just before serving.
Serve with rice and any extra bits you fancy and enjoy. As you can see in the picture Oscar is giving the thumbs up and everyone else loves this recipe too!
To make it veggie, you could swap the chicken for chick pea’s and add when the passata is added and add more vegetables. Or you could serve with a hard-boiled eggs on top for extra protein. I love eggs on curry we used to have them on ‘left over beef’ curry on a Monday night when we were growing up so think this will be on next weeks meal plan 🙂
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