In our house, Friday night is curry night, sometimes made with fish, other times with lentils but most often with chicken! I also like to throw in as many vegetables as possible to make it super healthy whilst still being super tasty. You can use pretty much any vegetable you like and this recipe is a great way to use up all those slightly sad looking pieces lurking at the bottom of your fridge!
Ingredients (serves 4 hungry adults or 5 with kids)
olive oil for frying
1 large onion, chopped
1 leek, chopped
1/2 green cabbage, chopped
2 cloves garlic, chopped
4 large chicken breasts, diced
1 red and 1 yellow pepper, chopped
1 courgette, sliced
1/2 tbsp each chilli powder, ground coriander, ground cumin
1 tbsp garam masala
1 400g tin chopped tomatoes
1 tin light coconut milk
2 tbsps mango chutney
Chopped coriander to garnish
- Heat the olive oil in a heavy bottomed pan and fry the onion until soft. Add the cabbage, leek and garlic and continue frying until starting to brown.
- Add the the chicken to the pan and brown all over then add the peppers and courgette, followed by the spices. Continue to fry and stir until the chicken and vegetables are well coated with the spices.
- Pour in the tomatoes, coconut milk and mango chutney, stir well and continue to cook for 10 minutes or until the chicken pieces are cooked through.
- Serve with boiled basmati rice ( click here for my foolproof method for cooking rice).
- A sprinkling of fresh coriander finishes the dish. Enjoy!