This curry can be made with any veg - sweet potato, green beans, aubergine, cauliflower or broccoli and any pulse such as red lentil or chickpeas. It's a hearty mid-weeker with potential for a next-day hot packed lunch into the bargain. Enjoy with a dollop of Greek yoghurt, some brown Basmati rice, maybe a paratha or naan bread from the freezer and a lovely sprig of fragrant fresh coriander. It's a great entry curry for kids who potentially like spice
300g chicken meat - breast or leg, increase weight if it's on the bone (eg chicken thighs), sliced
2 handfuls of fresh veg - sweet potato, cauliflower, green beans, aubergine etc
1 onion, diced
1/2 tsp cumin seeds
1 thumb of fresh ginger, peeled & roughly chopped
2 cloves garlic, chopped
1 thumb fresh turmeric root, peeled & roughly chopped, or 1 tsp of turmeric powder
1 fresh chilli, seeds removed, chopped
1/2 tsp cumin seeds
1- 2 tsps curry powder of choice
1/2 cup of red lentils or 1/2 - 1 can of chickpeas
1 carton or tin of chopped tomatoes
1 litre hot chicken or vegetable stock
1/2 tsp salt
3 handfuls of fresh coriander, chopped
additional water if necessary..
- Put the chopped onion, chilli, garlic, turmeric in a blender with a splash of water and blitz to a rough paste
- Warm some oil in a wide pan and add the cumin seeds. Heat til they pop.
- Gently add the onion and chilli paste; keep the heat relatively low and stir continuously
- Add the chicken slices and a dash of water
- Add the curry powder and stir. Cook for at least 5 minutes.
- Add the chopped tomatoes and stir. Cook for another 5 mins.
- Wash the lentils or rinse the chickpeas, add & stir
- Add the hot stock
- Add the salt and stir again
- Simmer for 30 mins, checking it's not catching on the bottom
Finally add 2 of the handfuls of fresh coriander, reserving one to garnish ;-)
You can leave this curry overnight to gather flavour. It freezes well too. Try it in portions for individual packed lunches. It's hearty, simple and delicious ;-).
I really hope you enjoy this delicious, simple fare xx