Due to the Covid 19 Restrictions most of us aren’t able to go visit our favourite restaurants to enjoy our best bites to eat or even get takeaways, so if you fancy a wee curry then this is for you. This 15 minute dish is quick and easy to make, and using staple ingredients that most of us have in our kitchen cupboards, its quicker than phoning a takeaway and can be made more healthier too by adding in your favourite vegetables.
This was a full flavour curry with loads of sauce, great for scooping up the rice. The flavours were so good that my other half said I needed to make this sauce again for his chips….lol! Yes, curry chips is his thing! If you make, let me know what you think.
2 Large Chicken Breasts, cut into bite size pieces
2 White Onions, cut into wedges
Handful of Frozen Garden Peas (optional)
2 Tbsp oil
1 Tsp Soy Sauce
2 Tsp Cornflour
350ml Chicken Stock
4 Tsps Curry Powder
1 Tsp Turmeric
1/2 Tsp Ground Ginger
1/2 Tsp Brown Sugar
Salt & Pepper to taste
50g per person of Cooked Rice (of your choosing) to serve.
Heat 1Tbsp oil in a pan or wok on high heat. Mix together the soy sauce and 1Tbsp oil in a bowl add in the chicken pieces and coat, sprinkle 1 Tsp of cornflour over to coat, season, then add to the hot pan and brown all over, remove with a slotted spoon.
Add the onions to the hot pan and stir fry until softened and slightly brown, about 3-4 minutes.
Add to the pan the Frozen Peas, Curry Powder, Turmeric, Ginger & Sugar, mix through for about 1 minute to release flavours.
Pour in the stock and bring to the boil, mix 1 Tsp cornflour with a little water and slowly pour little at a time into the sauce mix until it starts to thicken slightly. Add back to the pan the cooked chicken and mix through and simmer gently for about 5 minutes.
Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze) is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.
This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.
2 Chicken Breasts – cut into chunks
1 tbsp olive oil
Salt & Pepper
1 tbsp Tomato Paste
300ml Almond Milk
1/2 tsp ground cinnamon
1 tsp Chilli powder
Handful of Cauliflower Florets (I used frozen)
Handful of Peas (I used frozen)
Curry Paste (see below)
1 tsp garlic granules
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp gram masala
Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
Add the Curry paste to the pan and heat through for about 2 minutes.
Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.
Here is my version:-
Makes 2 Servings
2 Chicken Breasts – cut into chunks
1 tin tomatoes
1 tbsp Tomato puree
1 white onion – sliced finely
1 Orange pepper – sliced finely
1 tsp Cumin
1tsp Gram Masala
1 tsp Garlic
1 tsp Ginger
1 tsp turmeric
1 chilli – finely chopped
200ml Chicken Stock
Salt & pepper to season
Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.
Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.
I am always looking to make me meals healthier. By adding Chickpeas this dish certainly fills you up. Chickpeas are rich source of vitamins, minerals and fiber, they may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
1 400g can of chickpeas
1 chicken breast – cubed
1 white onion – finely chopped
1 red pepper – roasted and chopped
100ml Chicken Stock
1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.
1 level tbsp cumin
1/2 tsp cinnamon
1 tbsp olive oil
2 handfuls of spinach
1. Brown the chicken in the olive oil for 5 mins
2. Add in the chopped onion and fry until brown, then add in chopped pepper
3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through
4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.
5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.
Serve on it’s own or with some rice of your choice. Yum!