Jolene Cox, is an award-winning food writer and 2-time bestselling cookbook author, alongside her daughter Lily – Mae, they are on a mission: to make home cooking the new convenience food. This rich chicken curry is made totally from scratch and loaded with aromatic flavours.
Ingredients
Serves 4
Press to plate in 30 minutes.
- 1 medium white onion
- 1 garlic clove
- 1 red pepper
- 4 chicken breasts
- 400 mls coconut milk
Homemade curry paste:
- 2 tablespoons tomato puree
- 1 tablespoon of mango chutney
- 2 tablespoons medium curry Powder
- 1 teaspoon turmeric
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cumin
Method
- First, we are going to prepare our vegetables. Peel the garlic and onion. The kids can use a grater to grate the garlic.
- We have a clever way for the kids to safely chop the onion. Pearce the bottom of the onion with a fork and peel it with a vegetable peeler. The Children can also use a clean kitchen scissors to slice the pepper.
- We will use a separate scissors to cut the chicken into slices In a small mixing bowl.
- The kids can make homemade curry paste. Do this by adding two tablespoons of tomato puree, a tablespoon of mango chutney and mixing in your spices of two tablespoons of curry powder and a teaspoon of each turmeric, mixed spice, and cumin.
- Place the saucepan over medium heat with a glug of rapeseed oil. Sauté the onion and garlic for a minute.
- Add the sliced chicken breasts stirring to ensure they don't stick. And add the red pepper.
- Now spoon your homemade curry paste over the chicken breasts. Sizzle for five minutes, the aroma will be absolutely amazing!
- Pour over the coconut milk. Cover with a lid and simmer over low heat for 20 minutes.
- Serve with boiled rice, a garnish of fresh coriander or parsley.
