Skip to main content

Easy Chicken and Vegetable Curry

Easy Chicken and Vegetable Curry

This is a semi cheats curry as it does use shop bought curry paste.....however, with a few careful additions to pep up the flavour, you can produce a quick, easy and really tasty curry that's got twice the flavour of any supermarket bought one.

You can use whatever vegetables you have around, in this case I used 2 onions, 2 red peppers and a handful of frozen peas, along with the diced chicken thighs. Cauliflower and sweet potato are always good in curries as is squash and spinach. Prawns can be used instead of chicken if you prefer.

Pretty much perfect Friday night food. Have a lovely weekend - it's back to ballet, swimming and football so it's going to be a busy one here.




print recipe

Easy Chicken and Vegetable Curry
Serve with rice and naans
Ingredients
  • 2 Onions, sliced
  • 2 Garlic Cloves, chopped
  • Thumb size piece of Ginger, peeled and chopped
  • 1 Red Chilli, deseeded and chopped
  • 2 Red Peppers, chopped
  • 400g Boneless, skinless Chicken Thighs, diced
  • 3 TBSP Tikka Masala paste
  • 400g Tin of Coconut Milk
  • Handful Frozen Peas
  • Handful Toasted Cashew Nuts
Instructions
Step 1: Heat some oil in a frying pan and fry the onions, garlic, ginger and chilli until onions are softened. Add the red pepper and continue to cook for 5 minutes.Step 2: Turn up the heat and add the chicken, seal it and then add the curry paste. Cook out for a few minutes before adding the coconut milk.Step 3: Simmer for 10 minutes before adding the peas, cashew nuts and seasoning.Step 4: Serve with rice, naans and mango chutney.
Details
Prep time: Cook time: Total time: Yield: 4

Comments

  1. Looks yummy, I think curry paste is one of those acceptable convenience foods. Some are vile though! Worth trying a few different ones.

    ReplyDelete
  2. Ooh delicious, perfect for this winter weather. Thanks for linking up!

    ReplyDelete
  3. This is just the kind of curry I like to make. Nothing wrong with curry paste, I like to use Pataks, find it really good and pretty authentic.

    ReplyDelete
  4. Everyone uses prepared curry paste from time to time. Who's got time to be the perfect cook? Certainly not me. Sometimes it's fun but sometimes it's get a fast, delicious meal on the table. You've done that in spades!

    ReplyDelete
  5. I'm so into my spice at the moment that this is making me drool!
    I don't mind using shop bought pastes - particularly if you're trying a dish for the first time and don't want to buy all the individual ingredients

    ReplyDelete
  6. Thanks again for linking up Beth, I've posted a round-up including your enrty x

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…