This is an extremely simple curry recipe that is deliberately low in salt. This makes it suitable for diners of all ages and perfect for large family occasions or you can portion it off and freeze this meal for another day. This recipe makes 2 family meals for under €10.
Ingredients
• 2 tablespoons of oil
• 800g boneless skinless chicken thighs (you can totally use fillets if you choose)
• 300g each of the following… chopped peppers, chopped onions, chopped carrots, and frozen or fresh peas
• 1 large tablespoon of curry powder
• 1 teaspoon of ground garlic powder or garlic flakes
• 2 tablespoons of tomato puree
• 500ml of water
• 25-50 of potato starch to thicken at the end (optional)
• Chopped Chives to decorate
Method
Heat a heavy casserole on a medium heat. Start with oil in the pan and saute off the chicken until it takes some colour. Remove the chicken and pour in the vegetables. Saute in the juices from cooking the chicken for a few minutes. Add ¼ of the water and put the lid on the casserole to accelerate the cooking process.
After 5 minutes lift the lid, sprinkle in the curry powder, garlic flakes and tomato puree. Stir well so that these ingredients begin to cook. You will be able to notice a change in the scent from the pan as the tomato puree heats through.
Add the remaining water, stir well, then return the chicken to the casserole pan. Put the lid back on and put the entire casserole dish into the oven at 160 degrees Celsius for 1 hour.
After 1 hour in the oven, remove the casserole. Stir in potato starch to thicken the sauce or use a cornflour slurry alternatively. Serve with steamed rice or crusty bread.
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