The simplest curry
Here's a recipe for my simplest curry, but the best thing about it is that you can swap in your favourite ingredients to tailor it to what you have in your fridge and cupboards, and what you fancy.
- 1/2 jar Barts curry paste Massoman in this case, but choose your favourite
- 1 can reduced fat coconut milk Use full fat if preferred
- 200 g rice Basmati, or Jasmine
- 500 g chicken thighs
- 10 new potatoes
- 1 onion
- 250 g Fresh spinach
- 1 handful chopped coriander
- Sprinkle crunchy onions
Put the curry paste, coconut milk, diced chicken (I use scissors to snip pieces of chicken directly into the saucepan), chopped onion and potatoes into the saucepan
Bring to the boil, and then simmer for 20 minutes
While the curry is simmering, cook your rice according to the instructions on the packet, or your preferred method.
At the end of the cooking time, stir the spinach and coriander into your curry (removing any portions for fussy children first)
Serve spoonfuls of chicken curry over your cooked rice, and sprinkle with crunchy onions if you so wish