So at least once a week the husband and I have the same conversation.
Me: “what do you want for dinner”?
Him:”something I can eat with just a spoon”.
Like a knife and fork is so much hassle….
Anyway, like the good wife I am, I usually concede and make a meal that requires one utensil, and curry is a pretty good option.
Don’t be put off by the long list of ingredients, it’s all dry spices that are just chucked into the mix ( that’s right, I didn’t make a paste, so sue me!) I hope this is a hit in your house like it is in mine and you all get a foot rub with the non-spoon holding hand as thanks.
- 1 kg chicken thighs (skinless and boneless)
- 1 brown onion, halved and sliced
- Clove garlic, crushed
- Thumb-size piece of ginger, grated
- 3 small green chillies, chopped fine
- 20 curry leaves
- 1 tablespoon tomato paste
- 400ml tin coconut milk
- 400 gram tin tomatoes
- 2 tablespoons tamarind paste
- 1 tablespoon apple cider vinegar
- 2 cinnamon sticks
- 2 teaspoons chilli powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon paprika
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground fennel
- 3 tablespoons coconut oil
- It’s always smart to prep everything first, so don’t be a dumb-ass.
- If your chicken thighs are small you can leave them whole, or cut them pretty chunky.
- Chop your onion and chillies, crush your garlic, grate your ginger.
- Mix all the dry spices together in a small bowl and set aside.
- Heat the oil over a low to medium heat in a large pot.
- Add the onions, ginger, garlic and chillies and cook stirring to soften the onions.
- Add the curry leaves and the dry spice mix and stir around until the spices become fragrant.
- Add the chicken, cinnamon sticks, tamarind and tomato paste and stir until everything is nicely coated.
- Throw in the coconut milk, tinned tomatoes and vinegar, then turn up the heat a bit until everything is bubbling nicely.
- Lower the heat to a simmer, cover with the lid and let it cook away for 20 minutes.
- Remove the lid and simmer for a further 10 minutes to reduce the sauce a bit.
If you haven’t been wasting your time while this was cooking, you would have whipped up some coconut cauliflower rice to have with it (find recipe here).