Horray! National Curry Week!
Which recipe will be your favourite? Chicken or veggie? Both bring something totally different to the table – give them both a whirl and let us know what you think!
Chicken, Pineapple & Chickpea Curry
- 1 tbsp oil
- 6 skinless chicken thigh fillets, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 1-2 tsp Thai green curry paste
- 400ml tin coconut milk
- 410g tin chickpeas, drained and rinsed
- 150ml water
- ½ ripe medium pineapple, peeled and cubed
- Large handful baby spinach
- Thai sweet basil leaves, to garnish
- Salt and pepper
- Heat the oil in a large pan
- Fry the chicken and onion over a medium-high heat for 5 minutes until golden
- Stir in the curry paste, coconut milk, chickpeas and water
- Simmer for 5 minutes until the chicken is cooked through
- Add the pineapple and spinach, and check the seasoning
- Garnish with basil and serve with a large green salad
Slow Cooker Vegetable Curry
If you don’t own a slow cooker, there are a number of guidelines you can work with to ensure this dish comes out just as well from the oven:
- Use about a third more stock than this recipe states
- Change step 3 to pre-heating your oven to 163 degrees Celsius and cook your covered dish in the oven for approximately 1 hour 15 minutes, or until the veggies are soft
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, sliced
- 2 curry leaves
- 2.5cm piece fresh ginger, finely chopped
- 2 fresh chillies, deseeded and chopped (optional)
- 2 tbsp Indian curry paste
- 2 carrots, sliced
- 115g mangetout
- 1 large cauliflower, cut into florets
- 3 tomatoes, peeled and chopped
- ½ tsp ground turmeric
- 150-225ml hot vegetable stock
- Freshly ground black pepper
- Brown rice, to serve
- Heat the oil in a large saucepan. Add the cumin seeds and cook, stirring occasionally for 1-2 minutes, until they give off their aroma and begin to pop. Add the onion and curry leaves and cook, stirring occasionally for approximately 5 minutes, until the onion has softened. Add the ginger and chillies (optional) and heat through, stirring occasionally for 1 minute.
- Stir in the curry paste and cook, stirring for 2 minutes. Add the carrots, mangetout and cauliflower. Cook through for 5 minutes, follow this by adding the tomatoes and turmeric, season to taste with freshly ground black pepper. Cook for 3 minutes, then add 150ml of the hot vegetable stock and bring to the boil.
- Transfer the mixture to the slow cooker. If the vegetables are not fully covered by the stock, add more hot stock, cover and cook on LOW for 5 hours.
- Once cooked, remove and discard the curry leaves. Serve immediately with brown rice.