A curry is such a great meal - it's warming in winter, but something that works in summer too. You can use any meat (I prefer chicken or prawns, personally), whatever veges you have to hand, and enjoy it with rice, or even with some new potatoes on the side. And roti. Always with roti, nom nom nom... This was enough to serve four.
2 chicken breasts
1 onion, diced
2 cloves garlic, finely chopped
good grating of ginger root
2 cups veges (we used beans, capsicum and zucchini from the garden, plus some frozen peas and broccoli)
1 spring onion, sliced up (use the whole thing)
fresh herbs (we used coriander, basil, majoram and chives)
good dollop of curry paste (KB used about 3 tbsp of AYAM yellow curry paste)
tin coconut cream
1 L chicken stock (homemade, or store-bought liquid is best, powdered is too salty)
rice to serve (I cooked 1 cup dry rice and that was enough)
roti/naan to serve
coriander and nuts, to sprinkle on top
- There are a couple of ways you could cook your chicken for this - you can bake the two breasts, then shred the meat when it's cooked, ready to stir into the curry at the last minute. Or you can chop the breasts up and add them to the curry once the stock and cream have heated through, and let them cook in the curry. I prefer the first way, but it means you sort of need to get that done first.
- Saute onion, garlic and ginger. Add spring onion, curry paste and herbs, stir to coat everything.
- Add coconut cream and stock. If adding the chicken at this stage, so this once the liquid is heated up and put a lid over the pan. Let the chicken cook, then remove the lid.
- Add veges and simmer for a few minutes until they are cooked.
- If adding shredded (or get some pre-cooked roast chicken from the supermarket deli), stir this in now.
- Plate up, sprinkle with coriander and nuts, and enjoy!!