Hello to you lovely people and welcome to another great week I’m hopeful it’s going to be!
Here’s a list of what I’d like the week to bring me:-
- No excessive screaming from the neighbours
- A productive day off on Wednesday
- Manchester United to actually play their match tomorrow evening!
- Manchester United to win the FA Cup on Saturday
I’m not asking for much am I?!
Anyway whatever I’m asking for I know I can at least provide some ‘meal planning inspiration’ to you guys by bringing to the table a delicious curry recipe.
This is a very mild, creamy and delicious curry that’s packed with vegetables.
The peas and sweetcorn blend together nicely along with the creaminess of the dish.
It’s perfect for busy households as you’ll more or less have the majority of the ingredients already in stock.
Plus it’s a great way of introducing kids to curry without having to nip down to the local chippy and match it with a big pile of chips!
One ingredient you may have not have in your cupboard is the ‘Chinese Curry Paste’. This was introduced to me by my girlfriend’s mum (who’s a terrific cook by the way!) and can be mixed with boiling water or, in this case stock.
It’s available at almost all supermarkets in their ‘foreign foods’ section.
The chicken I obtained from GoNutrition because it’s of a very high quality and tastes great, so definitely pay them a visit!
I hope you and your family enjoy this dish as much as we did 🙂
- 2 tablespoons Olive Oil
- 1 Red Onion (sliced)
- 400g GoNutrition's Diced Chicken
- Salt & Freshly Ground Pepper
1 teaspoon Turmeric
- 1 teaspoon Paprika
- 1 teaspoon Ground Coriander
- 1 Garlic Clove (crushed)
1 Red Pepper (sliced)
- 1 tbsp Chinese Curry Paste
- 200ml Coconut Milk
- 200ml Chicken Stock
100g Frozen Sweetcorn
- 100g Frozen Peas
- Heat a large casserole dish on a medium-high heat and add the olive oil for a few minutes.
- Add the red onion for 2-3 minutes then add the chicken along with the salt & pepper and cook for 12 minutes, turning the chicken regularly.
- Once the chicken has browned add the turmeric, paprika and ground coriander along with the red pepper and crushed garlic.
- Meanwhile boil the kettle and once boiled make the stock in a separate jug. Add the chinese curry paste, coconut milk and the stock to the casserole dish.
- Place the lid on and increase the heat. Once the mixture is boiling reduce the heat to medium and leave for 20 minutes to simmer.
- After 20 minutes add the sweetcorn and peas and leave the lid off. Increase the heat slightly to reduce the mixture to a sauce-like consistency (if you are making rice, start cooking it at this point).
- Continue to reduce the curry for a further 10-15 minutes, taste and adjust the seasoning if necessary and serve.