To celebrate their sponsorship of the awards they are running a great competition for bloggers. I did submit this entry already, which was a delicious treat I made with Abbie & Harry, then Caoimhe got busy in the kitchen too and we came up with this entry ; however I thought it would be nice to submit a savoury option too and this dish was too nice not to share!!
Mr. Simply Homemade & I love curry, particularly if it has a bit of spice, however the children, Harry in particular are not so fond of too much spice so this curry, while full of flavour is mild enough to suit all the palates I have to cater for.
The paste is very adaptable and if you prefer a hotter curry feel free to play with the base; add extra chilli, increase the amount of cayenne pepper, grate in extra ginger.
Served with rice, homemade flatbreads, homemade chips, raita & garnished with coriander & toasted almonds, this was a delicious, family friendly
feast meal that was enjoyed by everyone………well, all except our fussy eater!! (Please tell me every family has one!!)
The curry paste, raita & flatbreads can be all be made in advance, just warming the breads in the oven whilst the curry is cooking.
Ingredients – this served 2 adults, 2 children and 2 toddlers generous portions!
FLATBREADS with Garlic & Coriander Butter ( I got 7 large breads out of this, you could easily make smaller ones and get up to 14)
These are the nicest flatbreads I have ever made, probably because the recipe isn’t mine, it’s Jamie Oliver’s!! The only change I made was to add Nigella (also called Black Onion) Seeds. I love the mild flavour they add to breads.
1 Tsp Sea Salt
1 Tsp Baking Powder
2 Tsp Nigella Seeds, optional
350g Glenisk Organic Yogurt
The Butter – 50g Butter, 10g chopped Coriander, 1 grated Garlic Clove
- Add all of the flatbread ingredients to a bowl, mix together with a spoon, then use your hands to bring it together and form a dough.
- Set aside and prepare the butter by mixing that together with the coriander and garlic.
- Then prepare the breads, divide into the number of pieces you need, I needed 7, so had 7 dough balls.
- Lightly dust your surface with flour and roll each piece out and cut three lines down the middle with a knife.
- Heat a pan and dry fry the breads until they are browned on both sides, they only take a few minutes.
- While the first breads are on the pan, melt the garlic & coriander butter and as soon as the breads come off the pan, brush both sides with the butter.
- Keep warm in a low oven while the curry is cooking.
RAITA While this isn’t necessary as the curry is mild, we enjoy it as an accompaniment anyway, it is particularly good with the flatbreads.
100g Glenisk Organic Yogurt
A bunch finely chopped Coriander
Mix all of the ingredients together and keep refrigerated until you are ready to use it.
CREAMY CHICKEN CURRY For the curry paste:
1 Red Chilli, finely chopped
2 Garlic Cloves, grated
1 Tsp Garam Masala
1/2 Tsp Cayenne Pepper
1/2 Tsp Cumin Seeds
1 Tbsp Almond Butter
A good handful of Coriander, incl stalks
5 Tbsp Water
For the curry:
500g Chicken Breast, cut into bitesize pieces
2 small-medium Onions, sliced
2 Red Peppers, sliced
300-500ml Glenisk Organic Cream
- First off, make the paste, bung everything into a jug and use a hand blender or alternatively use the mini blender attachment on your food processor if you have one. If neither of those options are available to you; a pestle & mortar and a bit of elbow grease will do the job aswell!
- When the paste is ready heat the rapeseed oil in a large pan, wok or heavy based saucepan. Add the paste and after a couple of seconds add the chicken and cook for 5 minutes, if like me you are in need of a new pan and you find the chicken starting to stick, don’t panic, just add a drop of water.
- Next add the onions and peppers and cook for a further 5-10 minutes, until the veg are nice and soft.
- Add the cream, I added the full 500ml and left it to simmer and thicken while waiting on the rice & chips to cook. It was still quite saucy, which the children were pleased about as they really liked it, however if you prefer less sauce, add less cream.
- Simmer for 10-15 minutes, then serve and enjoy. I garnished ours with toasted almonds, which Harry couldn’t get enough of, and chopped coriander.
You probably noticed that I didn’t add any salt to the curry, this is not a mistake, I tend not to add salt when I can avoid it as the children will be eating it.
This curry was full of flavour and very creamy, and I was so pleased that everyone enjoyed it. The flatbreads were a massive hit, even with my fussy eater, he loved them. Abbie who can also be a bit fussy, was requesting more chicken, she thoroughly enjoyed it.
I will definitely be making this again, Mr Simply Homemade actually remarked that it would be a great dish if you had to cater for a large number of people.
Glenisk very kindly supplied me with vouchers for the purpose of this competition, however, their products can be found in my fridge on a regular basis!