Curries and kids. They can be a tricky combination. I make and serve curries quite a bit. Given the choice (which I don’t give them!), my kids would rather eat Mac and Cheese or Tomato and Pancetta Risotto. But that won’t stop me serving curries! I want to introduce them to a wide variety of flavours, colours and textures.
If I don’t then the (what I see as temporary and completely normal) fussiness will not ebb away. I’ve seen myself how fickle and short lived their tastes are; both likes and dislikes. Currently he ‘hates’ mushrooms; they used to be his favourite thing. And now he loves sweet potatoes (used to refuse them). They change like the wind.
If I don’t then the (what I see as temporary and completely normal) fussiness will not ebb away. I’ve seen myself how fickle and short lived their tastes are; both likes and dislikes. Currently he ‘hates’ mushrooms; they used to be his favourite thing. And now he loves sweet potatoes (used to refuse them). They change like the wind.
This curry was wolfed down by her – and merely picked over by him, but he was quite ill, so that may have been why. Still, I stand by this as a great curry recipe. It’s similar to a Korma, but less cloyingly creamy. It’s sweet but not overly so. Adam enjoyed it – and that’s real approval as he loathes sweet or creamy food. Serve with lots of fresh coriander, a big squeeze of lime and some fresh chillies on top for grown ups to add freshness and zing.
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients:
700g chicken breast (or thigh), diced into chunks
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients:
700g chicken breast (or thigh), diced into chunks
2 tablespoons of curry powder
1 onion, diced
1 tablespoon coconut oil (or vegetable oil)
3 cloves garlic, crushed
1 thumbs’ worth of ginger, peeled and chopped finely
5 tablespoons of desiccated coconut
1 tablespoon tomato puree
2 tablespoons mango chutney
1 40g tin of coconut milk
1 mango, peeled and cut into chunks
Juice of lime, squeezed in to taste
Large pinch of salt
To serve:
Steamed rice
Fresh coriander
Instructions:
- Heat a little coconut or vegetable oil and cook the onion, ginger and garlic, softening for a few minutes.
- Add the chicken and seal, adding the curry powder too – cook for a few minutes more.
- Tip in the desiccated coconut and coconut milk, plus the mango chutney and tomato paste. Bring to boil and simmer for about 10-15 minutes, until the curry has thickened and the chicken is cooked.
- Finally, add the fresh mango and squeeze in the lime juice. Season generously and serve with steamed brown rice and fresh coriander.
nice post