I have two friends, Tami and Katie. We take it in turns to go round to each other’s houses and eat dinner. We meet up about once a week so it’s not particularly formal, but it is a wee bit competitive.
Tami is an amazing cook, and always has something special for dessert. Katie has previously done pulled pork and a full-on barbecue. Me? I can feel my desire to “win” creaking in the background whenever it’s my turn to host. It has to be something I can make when I get home from work, because we always meet on weekdays, but it has to taste absolutely wonderful.
This meets both of those criteria.
This is a cheaty curry for many reasons. You don’t have to make a curry paste but still get intense flavour, it only takes 45 minutes from start to finish, it uses frozen vegetables. But that doesn’t mean it’s not delicious. It really is. I estimate this makes about six portions, and I ate three of those to myself in one sitting. This is an incredible curry.
This has lemon and coriander to serve, so I served it with lemon and coriander rice. Really, serve it with whatever rice you like.
To make six portions, you will need:
- 2 bay leaves
- 1 tablespoon of ground cinnamon
- 2 cardamom pods
- 2 teaspoons of cumin seeds
- 1 onion, diced
- 2 teaspoons of ground ginger
- 3 crushed garlic cloves
- 500g of passata
- 2 tablespoons of curry powder
- 500g skinless chicken thigh fillets, cut into large chunks
- 500g of frozen mixed vegetables
- 700ml of good chicken stock
- 150g of fat-free froamge frais
- Coriander and lemon wedges to serve
- In a large, deep frying pan fry the bay leaves, cinnamon, cardamom, cumin seeds and onion for two minutes in a little oil on a medium-low heat. Add the garlic, ginger, passata and curry powder. Cook for five minutes more
- Add the chicken and the frozen veg. Pour over the stock and bring to the boil. Reduce the heat to low and let it simmer for 25 minutes. Every ten minutes or so give it a stir to stop it sticking
- Remove the bay leaves from the curry and stir through the fromage frais. Serve with coriander and lemon wedges