First Chicken Curry
Filling chicken, creamy coconut milk and golden turmeric, simmered together to make a comforting curry. Turmeric and garlic are two brilliant ingredients, during the colder Winter months, offering an immune boosting ingredients, they also natural anti-inflammatories. I have written this recipe as a child-friendly curry: it is both mild and comforting. However, this is a great recipe for the whole family and it is very easy to make too. If I have extra, I blitz it into a lovely Chicken and Coconut Soup: 2 meals from 1 cook. I serve with rice/ brown rice and noodles work brilliantly, you can just chop them up for smaller children.
You can make this vegetarian by replacing the chicken with other vegetables, or add in lentils as a nice source of protein.
Serves 2 adults, or 4 smaller child portions
400g free range chicken, skin removed and cut into chunks (breast or thigh meat whichever you prefer)
2 tablespoons olive oil
1/2 onion, peeled and diced
2 garlic cloves, peeled and crushed
1 teaspoon turmeric
1 large sweet potato, peeled and diced
1 can (400ml) light coconut milk
handful of green beans, trimmed and cut into smaller batons
In a pot, with 1 tablespoon of oil, cook the chicken, in small batches until sealed (2 mins aside) and then set aside on a plate. In the same pot add 1 more tablespoon oil and the onion, cook and soften for 5 -8 mins. Add the crushed garlic 1-2 mins more cooking. Then add the turmeric and stir well. Finally add the sweet potato and top up with coconut milk and 200ml water. Bring up to a light boil and return the chicken pieces to the pan.
Simmer over a medium heat for 25-30 mins, until cooked. I then through in a handful of green beans for the last 4-5mins of cooking. The chicken should be completely cooked through and the sweet potato soft.
Serve with rice, quinoa or noodles, whichever you prefer ~ delicious.