A gentle, creamy chicken and veg curry made for little taste buds but still satisfying for grown-ups. Super cosy, speedy, and great for freezing.
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Serves
4
Boneless Skinless Chicken Thigh
Onion
Garlic
Fresh Ginger
Tomato Purée
Curry Powder
Ground Turmeric
Plain Flour
Chicken Stock
Double Cream
Frozen Pea
Basmati Rice
Olive Oil
Salt
Black Pepper
To Serve (Parents)
Fresh Coriander
Green Chilli
Lemon
Serves
4
Boneless Skinless Chicken Thigh
Onion
Garlic
Fresh Ginger
Tomato Purée
Curry Powder
Ground Turmeric
Plain Flour
Chicken Stock
Double Cream
Frozen Pea
Basmati Rice
Olive Oil
Salt
Black Pepper
To Serve (Parents)
Fresh Coriander
Green Chilli
Lemon
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
1 Adult Serving = 2 Kids Servings
Cut the chicken thighs into small bite-sized chunks.
Step 2.
Peel and finely dice the onion. Peel and finely slice the garlic. Peel and grate the ginger.
Step 3.
Place a large lidded saucepan over a medium heat with a drizzle of olive oil. Add the onion, garlic and ginger and cook for 5–6 mins until soft and fragrant.
Step 4.
Stir in the curry powder, turmeric and flour. Cook for 1 min, then add the tomato purée and cook for another minute until darkened.
Step 5.
Add the chicken and cook for 3–4 mins until just turning golden.
Step 6.
Pour in the stock and bring to the boil. Turn the heat down to low, pop the lid on and let it simmer for 15 mins until the chicken is cooked through and tender.
Step 7.
Stir through the cream and frozen peas. Cook for 2–3 mins until the sauce is silky and everything's warmed through. Taste and season with salt and pepper.
Step 8.
Meanwhile, cook the rice following pack instructions. Slice the green chilli for garnish.
Step 9.
Serve up!
Kids Plate: Spoon the curry with the fluffy rice.
Parents Plate: Dish out and garnish with the coriander, green chilli and a squeeze of lemon.
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