Mel Christensen

Mel Christensen

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Easy Chicken & Vegetable Curry

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Easy Chicken & Vegetable Curry

Ingredients:

  • 600g Chicken Breast or Thigh fillet cut into large (about 3cm) cubes
  • 1 large brown onion, halved, thinly sliced
  • 2 cloves garlic, crushed
  • ½ cup curry paste of choice (no additives)
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cumin
  • ½ tsp.  ground coriander
  • 2 x 400g cans diced peeled tomatoes
  • 500ml water or chicken stock
  • 2 large eggplants, grilled then diced into large cubes
  • 2 large zucchinis, sliced into large batons
  • ½ cup frozen peas (or fresh!)
  • 200g buttom mushrooms, quartered.
  • Pickles to serve (I’m loving the SWAD range available at TruSpice in Mitcham – Cheap & Awesome!)
  • Homemade Raita to serve (recipe below)

 

Method:

  1. Pour a little of the oil from the top of your curry paste into a large hot, heavy-based saucepan. Add onion. Cook, stirring, for 5 minutes or until softened. Turn heat down to medium and add paste and garlic. Cook for 1 minute or until fragrant. Add the rest of your spices.
  2. Add the chicken and cook, for 5 to 6 minutes or until browned
  3. Add the tomatoes and stir to lift all the spices from the base of the pan. Add extra water or stock to barely cover the meat (if required).
  4. Add all the vegetables and stir through until well combined. Cover with lid. And either put in a slow oven for about 2 hours (then leave in the warm oven until time to serve) OR transfer to a slow cooker set on low setting and cook for 4-6 hours
  5. Serve with brown rice, or quinoa and top with *Raita & Pickles

 

*Cucumber Raita

 

Ingredients:

  • 1 medium Lebanese cucumber, grated or simply halved lengthwise and thinly sliced
  • 2 cloves garlic, minced
  • 250g (1 cup) Greek yogurt
  • Handful or fresh coriander or mint leaves, chopped finely

 

Method:

Simply combine all of the ingredients in a small bowl and mix with a large dessert spoon until combined.