Sean Drugan is owner and chef of The Vintage Kitchen on Dublin's Poolbeg Street. In March 2020 as Covid struck, with his doors closed, he decided to offer free meals to doctors and nurses for as long as he could.
- 1 red onion
- 2 garlic cloves
- 4cm piece fresh root ginger
- 1 red chilli
- 15g fresh coriander
- 1 teaspoon ground turmeric
- 270g sweet potatoes
- 1 small head broccoli
- 1 small courgette
- 2 limes
- 400g tin reduced fat coconut milk
- 100ml vegetable stock (from ¼ cube – reduced sodium)
- 2 skinless and boneless chicken breasts
- 1 tablespoon rapeseed oil (15g)
- 80g frozen peas
- salt (optional) and freshly ground black pepper
- Cut the red onion in half, then peel and roughly chop. Peel the garlic and ginger. Roughly chop the chill and coriander and put everything in a blender or you could use a pestle and mortar.
- Pulse or mash down, then add the onion and continue until you have a fine puree.
- Peel the sweet potatoes and cut into small chunks. Cut the broccoli into small florets – you need about 150g. Trim the courgette and cut into small chunks. Cut one of the limes into cheeks to use as garnish and cut the other in half and squeeze out the juice.
- Cut the chicken into bite-sized pieces.
- Heat a wok or large non-stick frying pan over a medium to high heat. Add the oil and swirl it around the sides, then tip in the paste and cook for 1 minute, then add the turmeric and cook for 3 minutes, stirring.
- Bring to the boil, then reduce the heat to medium and pour the coconut milk and stock into the wok and add the sweet potatoes, then simmer for 8 minutes. Season lightly with salt (optional) and pepper.
- Stir the chicken into the wok and simmer for another 3 minutes. Tip in the broccoli, courgette and peas and cook for another 4 minutes, stirring occasionally until the chicken is piping hot with no pink meat and the juices run clear and the vegetables are tender.
- Add the lime juice to the curry to taste and ladle into bowls, then garnish with the lime cheeks to serve.