quick and easy mid-week supper options are always welcome and if it varies from my default choice of pasta, risotto, pilaf or soup then all the better.
quick curries can be very average but thankfully this recipe, which a friend recommended, is not. it’s based on a recipe from delicious magazine which i tweaked to add some extra fresh flavours and vegetables.
creamy coriander & minted chicken curry* (serves 4-6)
1 tablespoon vegetable oil
2 onions, thinly sliced
2 cloves of garlic, crushed
1 red chilli, finely chopped
2 cardamom pods, seeds removed and crushed
2cm fresh ginger, grated
1 cinnamon stick
1 bay leaf
1 tablespoon coriander seeds, toasted and ground
1 tablespoon cumin seeds, toasted and ground
1 teaspoon ground turmeric
700g skinless boneless chicken thighs, cut into 2cm chunks
200g button mushrooms, quartered
200g chopped tinned tomatoes
1 large handful of chopped coriander leaves
1 small handful of chopped mint leaves
100g fromage frais or greek yoghurt
rice, to serve
heat the oil in a frying pan and stir fry the onions, garlic, chilli and cloves over a medium heat for 2-3 minutes. add the cardamom seeds, ginger, cinnamon stick, bay leaf and ground spices. cook, stirring, for another 3-4 minutes.
add the chicken pieces and stir fry for a couple of minutes then add the mushrooms. when the mushrooms are cooked through, stir in the tomatoes and simmer for 5-7 mins until the chicken pieces are cooked through. season to taste. remove from the heat, sprinkle over the fresh herbs and drizzle with the fromage frais. serve with rice – i used basmati.
* based on a recipe from delicious magazine