MainsGeorgia Salamat

Chicken and Vegetable Curry

MainsGeorgia Salamat
Chicken and Vegetable Curry

The Dish

 

Chicken and Vegetable Curry

Best for: Dinner, Lunch

Serves: 2-4

Prep time: 10 mins

Cook time: 30 mins

Full of flavour, super versatile, easy and delicious. Given the current situation I’m trying to make my recipes as versatile as possible as I am aware you may not be able to get hold of certain ingredients, so don’t worry if you don’t have everything.

 

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The Recipe

Step 1

In a large pan, on a medium-high heat, add 1 tbsp olive oil, the sliced onions and a pinch of salt. Cook for about 8mins until softened and translucent, stirring frequently. 

Step 2

Add the ginger, chilli, garlic and spices and cook for a further 2 mins.

Step 3

Add the diced chicken and allow it to sear. Then add the chopped veg, tinned tomatoes, salt, pepper, tsp sugar and squeeze of lemon. Add lid to pan, reduce the heat to a simmer, and cook for 20 mins.

Step 4

While the curry is simmering, make the bread. Mix all the dry ingredients in a bowl, add the water in quarter measurements and mix with a fork. For the last quater measure of water, use your hands to bring the dough together, as the measurement sometimes varies - sometimes you need more/less water. The dough should not be sticky. If it is too sticky, just add a little more flour. Knead the dough for a couple minutes.   

Step 5

Pull off a golf ball sized piece of dough. On a floured surface, roll out as thin as possible. 

Slightly oil a pan on a high heat, cook bread a couple mins each side until all dough has changed colour and golden spots start to appear. Keep under a tea towel or tinfoil until ready to serve so prevent them drying out.

Step 6

Once the curry has been simmering away for 20 mins, stir in the peas and spinach, which will wilt with the residual heat.

Serve curry with a dollop of yoghurt, fresh chilli and fresh Coriander.

 

  • INGREDIENTS

Curry

  • 2 red onions, thinly sliced 

  • 3 garlic cloves, crushed 

  • 2 inches ginger, diced 

  • Half a red chilli, diced 

  • 2 tsp ground cumin

  • 2 tsp garam masala 

  • 1 tsp turmeric

  • 1 tsp black mustard seeds 

  • 1/2 tsp cayenne pepper 

  • 1 tsp sugar 

  • 2 tins chopped tomatoes 

  • 2 chicken breasts 

  • 1 red pepper

  • 2 courgettes

  • 1 broccoli, cut into small florets

  • 75g peas

  • 150g spinach

  • Half a lemon

 Flatbread

  • 250g plain flour

  • 125ml water 

  • 1 tbsp olive oil 

  • 1 tbsp cumin seeds 

  • 1/2 tsp salt