Winter hit us here in Victoria today. Last week we were enjoying balmy mid-twenty degree days and mild nights and then BAM! Today it rained all day and reached an icy top of about thirteen degrees. Perfect weather for a curry.
It was also one of those days when our routine would be a bit messy; Diesel had a party after school until dinner time, so I wanted to be able to make dinner early in the day so I could quickly reheat it later on. This worked out beautifully, and I’m sure that if you have a slow cooker, it would work equally well.
Quick chicken curry
(based on this recipe at Taste.com.au)
2 tbs vegetable oil
500g skinless chicken breast fillets, chopped into bitesize pieces
1 onion, chopped
2 garlic cloves, chopped
1 long red chilli, seeds removed, finely chopped (this didn’t make it too hot for the kids)
2 tsp finely grated fresh ginger
2-3 tbs mild curry paste (such as tikka masala)
400g can chopped tomatoes
400ml coconut milk
2 tbs crunchy peanut butter
1 large sweet potato, peeled and chopped into 1cm squares
Preheat the oven to 190°C.
Heat the oil in an over-proof casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli and ginger and cook, stirring, for 5 minutes or until chicken starts to brown. Add curry paste and cook, stirring, for a further 1 minute or until fragrant. Add tomatoes and cook briefly, stirring. Season, then stir in coconut milk and peanut butter until combined. Add sweet potato and stir to combine. Cover and bake for 45 minutes or until chicken is cooked through and the sauce has thickened.
Serve with basmati rice.
This got the thumbs up from the whole family. Next time I might try it with pumpkin and baby spinach. Or peas. Yum!