Easy, family friendly Chicken Curry

This is a very simple curry base that I have used for chicken or fish. Any delicate meat will work well. Even tofu would be a winner (if you swing that way!)

 

I generally don’t measure when I cook, and this curry is no different. Always taste as you go to alter or balance the flavours to suit your family’s taste.

 

Gluten free, dairy free (if you don’t use butter), nut free and very tasty!

 

Chicken curry 2

Ingredients:

1 onion

1-2 cloves of garlic

Fresh ginger (approx 2cm piece,peeled)

Large handful of fresh herbs (I use curry leaf, thai basil, garlic chives, 2 bay leaves)

1-2 T curry powder of choice (I wouldn’t recommend ‘Keens’ as I find the flavour a little harsh, but if you like it, use it!)

3 large, ripe tomatoes

1 T fish sauce (or to taste)

1 tsp sesame oil (or to taste)

1-2 T white balsamic vinegar (or acid of choice – lime juice is nice)

1T rapadura / coconut palm sugar / raw sugar

Salt and pepper

500g chicken (thighs work best because they retain their moisture, but I used breast last night and it worked just fine), sliced

3/4 cup thick coconut cream

Cooked millet to serve

 

Method:

1. Finely chop onion and garlic and fry in oil (or ghee or butter) until soft. Add grated ginger and allow to soften a little.

2. Stir through finely chopped herbs and curry powder. Fry off until fragrant.

3. Finely chop tomatoes and stir through. Allow to simmer for a few minutes.

(Steps 1-3 can be easily covered in TMix – after chopping and sauteeing onion mixture, add herbs and turbo for a few seconds, scrape down and add tomatoes. Turbo for a few seconds until smooth. You could continue cooking the curry in TM, but I like to pour into my pan and continue cooking in there so I can cook my millet to serve with the curry in the Thermie)

4. Add the fish sauce, sesame oil, vinegar, sugar,salt and pepper. Stir through and continue to lightly simmer until the sauce has reduced by around 1/4 of it’s volume. Taste and adjust seasonings if required.

5. Add chicken and allow to continue to simmer for around 15-20 minutes. While the meat is cooking through, cook your millet in the Thermie (or on the stovetop) in salted water or stock. (Using the Thermie bowl is fantastic here if you used it to chop your herbs, onion etc as the flavour goes through the water and the millet)

Chicken curry

6. When the chicken is just cooked through, add coconut cream and stir through. Allow the sauce to warm through again before serving.

7. Serve with millet and steamed greens (if you have them).

 

Enjoy!

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Lunchbox snacks – Superfood Bites

Hi, my name is Angela, and I am a TERRIBLE blogger! I cook and I cook and I eat and THEN I remember I should actually be taking pictures of some of this food and sharing the recipes!

Today I remembered. Mid-chew I stopped, took some pictures and tried my very best to remember what I had thrown into the bowl to create these little morsels of YUM…..

Here goes:

SUPERFOOD BITES

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I made the yummy Carrot Cakes from Cooking for Busy Mumsย and began browsing for some other lunchbox bits and pieces for the week.

I found these scrummy looking bikkies and thought I would have a play with the ingredients I had in my pantry, as you do ๐Ÿ™‚

Ingredients:

1/2 cup quinoa flakes

1 cup puffed rice

1/4 cup puffed amaranth

1 tbsp chia seeds

1 tbsp sesame seeds

1/4 cup sunflower seeds

1/2 cup dried fruit, chopped (I had dried mulberries and pineapple on hand – you could use whatever you prefer)

1/2 cup Berry Choc Chunk

1/4 cup C Berry Blast

2 tbsp raw cacao powder (because you can never have too much chocolate, dontcha know!)

1 cup preferred plain flour (I used spelt which is NOT gluten free)

100g melted butter or coconut oil

1/4 cup maple (or rice malt syrup)

1 tsp bicarb soda

2 tbspn boiling water

Method:

1. Mix all dry ingredients together in a large bowl.

2. Melt butter, add sweetener and mix thoroughly.

3. In a separate small bowl mix bicarb and boiling water together.

4. Pour melted butter mixture into dry ingredients with bicarb mixture and stir through well.

5. Grease mini muffin tins with a little coconut oil or butter. Lightly press spoonfuls into each section.

6. Bake in a moderate oven (fan forced around 160 deg) for approx 10 minutes.

7. Allow to cool completely before removing from tin.

I have to say, the kids literally licked their plates clean and I had to hide the remaining bites so there would be some left for lunchboxes!

Enjoy ๐Ÿ™‚

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