Believe it or not, this is a tried and tested recipe that I regularly cook in office, for the office at lunchtime. What??? I hear you say, I cook in the office… well i was lucky enough to be presented with a Jamie Oliver home cooker from my boss who set me the challenge to use it to cook lunches. And it has transformed our office lunches from not so healthy costly affairs to being able to cook and eat dishes like this. Its an amazing contraption as it stirs!!!!!
I shared this recipe with a friend in the office who would describe herself as less confident cook and she served it at home with success. In fact i think she even used the word EASY….
It also delivers bold strong flavours and best of all can be thrown together in one pot in about 30 min.
Feel free to chop and change the veg if you aren’t a fan of chickpeas and spinach. Aubergine, peppers, broccoli and cauliflower will work well. Don’t forget the garnish as it makes the dish look fancy.
It is perfect for those that jew-ish as it doesn’t mix milk and meat.
(At work i double the amount to serve 8)
- 500g cubed chicken
- 1 bag of fresh spinach
- 1 cans of chickpeas
- 1 red onions
- 2 tablespoon of chopped fresh ginger
- 1 sweet potatoes
- 1 courgettes
- 3-4 tablespoon fresh indian curry paste, such as Korma, balti, masala, madras (your favorite)
- 2 cans of low fat coconut milk
- 2 chicken stock cubes
- 1 small bunch of coriander or parsley
- 1 tbsp sugar to balance flavour
- 1 small tub of low fat natural yogurt (soya yogurt for the jew-ish)
- 2 limes
- Sea Salt and ground black pepper
- Dice the onion, courgettes, chicken, sweet potato and place in a heavy bottomed pan over a medium heat for around and cook for 10 minutes. Remember to stir and make sure that none of the ingredients catch and burn at the bottom. Do not worry if your chicken is not cooked through at this point.
- Next add the curry paste, try the paste before adding to register how spicy it is. They all vary and last thing you want is a paste that is soo spicy it burns your mouth and the curry becomes inedible. Remember you can always add more paste later on, but you can’t ever take it out again. Cook the paste for 3-4 minutes, to release all the spices.
- Add the coconut milk and dissolve the chicken stock cube in about 50ml of water. Then add into the curry.
- Add the chickenpeas and spinach in increments until wilted (or buy frozen and add maybe easier)
- Sprinkle in the sugar and turn down the heat and leave to simmer for 20 minutes.
- Taste, add more paste if you feel that it can take more spice, add more coconut milk if it tastes too salty, more chicken stock if it lacks a depth of flavour,or a pinch of sugar if too savory.
- Serve by itself, with a naan or rice and garnish with a wedge of lime, a tablespoon of yogurt and a scattering of coriander (which i hate) or parsley.
- This can be made a day in advance and can be frozen.