Last night we had friends over for dinner and I decided to do some currys. One was particularly delicious and I think the kids are going to love it when I make it for them so I thought I would put it on here. Yes, I know. I am taking a chance here…adding something to my blog that actually hasn’t been tried and tested by the kids…but I am willing to take that chance (which will probably mean that they won’t touch it!). Let me know if you try it and get a good reaction!
We have Lorraine Pascale to thank for this…there are more options in her recipe, but what I record below is what I did and what I think the kids will enjoy! I also leave out water that is in her recipe because it was very very liquid…you could put it in…she says 200ml. Once again, I failed to take a photo of this but you will have to trust me…it looks good, tastes good, is not too spicy and is very quick and easy.
Sri Lankan chicken curry – courtesy of Lorraine Pascale (gluten, dairy, egg, soya, nut, fish free)
Serves 4 adults (hurrah – left overs for the freezer then!)
2tsp medium curry powder (check ingredients…sometimes they sneak things in! I used Tesco’s)
2tsp garam masala
1tsp ground cinnamon
Quarter tsp ground ginger
Sprinkle chilli powder
4 skinless, boneless chicken breasts chopped into bite-sized chunks
400ml tin coconut milk
1 bunch spring onions, finely chopped (white and green bits)
1 clove garlic, finely chopped
Small handful fresh coriander, chopped (if you have it)
1) Dry fry the spices in a frying pan over a medium heat until the smell of the spices is released (2-3 minutes), making sure you stir them regularly to prevent them burning
2) Add a glug of olive oil to the pan along with the chicken and cook for 2-3 minutes until the spices coat the chicken and the chicken starts to brown
3) Add the coconut milk and let the mixture boil for a couple of minutes
4) Add the spring onions and garlic and leave to cook for a few more minutes until the sauce thickens a little and the chicken is cooked through (there should be no pink inside)
5) Season with pepper (I don’t use salt for the kids) and serve with boiled rice, scattering the fresh coriander over the top if you have it
6) What child (or adult) could resist…it is mildly spiced and lovely and creamy. Oh yeah. Mine! I will let you know!