Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Alpine Goats Cheese Salad
Friday night is curry night for a lot of families. This curry is punchier than my other chicken curries but the boys seemed to cope well with it!! Just halve the chillis if you want a milder version. For an authentic texture leave the onions and peppers chunky like I have here – if you have a picky eater chop them as finely as you can and hopefully they won’t notice they’re in there!! 😉
Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
For the paste:
1 onion roughly chopped
3 garlic cloves, crushed
3 red chillies, 2 deseeded, chopped
2 tbsp ground nut oil
1 tbsp tomato purée
1 1/2 tbsp ground coriander
1 1/2 tbsp ground cumin
1 tbsp turmeric
1 tsp honey (or sugar)
1/2 tsp Maldon salt
6 chicken breasts cut into bite sized chunks
6 tomatoes chopped or 400g chopped tomatoes
1 red onion cut into wedges (or finely chopped)
1 red pepper, cut into large chunks
1 red chilli, cut into batons
2 tsp garam masala
Fresh coriander leaves
Whizz together all the ingredients for the paste in a blender or bullet.
Heat a pan and add the paste and onion wedges to the pan. Colour for 3-4 minutes before adding the pepper and chicken.
Cook on a high heat for a couple of minutes so that you get some colour on everything.
Add the tomatoes and 100ml of water and simmer for 20 minutes. You can add more water if the curry looks like it’s becoming dry.
Stir in the Garam Masala and serve with fresh coriander and extra chilli if you like!