On the Menu :: Sweet and Easy Curry

I've been meaning to write this recipe up for a while, you may remember I mentioned it in a post a month or so ago? I have this recipe written down on a piece of paper in my precious Recipe File, it was given to me some time ago by J's Mum and is known in our house as "Mothers Curry". I love it because it is so quick and simple to pull together, and the list of ingredients is refreshingly small for a homemade curry. It really is a super recipe and is very family friendly, ie it has a gentle heat with an underlying sweetness so children of all ages seem to love it.

You begin by making up a very simple curry paste. All you do is mix up the above six ingredients in a bowl. Clockwise from the centre we have ::

2 tbs Greek yoghurt

3 tbs tomato purée

2 tbs mango chutney

1.5 tsp garam masala spice (see note below)

1 tsp chilli powder

2 crushed cloves garlic

Now about the garam masala spice....I'm not sure if this is a world wide, universal spice or not? Here in the UK it is readily available to buy in supermarkets etc, and you can see what it contains in the list of ingredients above. If you can't find this spice mix where you live, it is possible to make your own by combining individual spices. I found this easy recipe on the internet, and although I've not tried it, it gets good reviews.

When all six ingredients are mixed, you should end up with a rather unappealing looking orangey brown paste, as above. Don't be alarmed by the way it looks as I promise you it's going to be wonderful.

Aside from whatever your main curry ingredient is going to be (chicken, prawns, chickpeas, lentils, vegetables), you will also need corn oil and fresh coriander leaves (think this herb is know as "cilantro" in some countries?)

Once you've made the paste, it's super-simple and super-speedy to bring it all together.

Heat 2tbs corn oil in a pan, sloop in the paste, bring to the boil and cook for 2 mins, stirring frequently.

Now add in whatever your main ingredient is. I most often used left over roast chicken which is already cooked, but you can use raw diced chicken breast so long as you make sure it cooks through thoroughly. I've also very successfully made this curry with prawns, green lentils, chickpeas and veggies (but not all at once!)...and I notice from the above picture that I also added in chopped red pepper and onion with my cooked chicken. It's all very flexible. If you're using lentils or chickpeas, they should be already cooked. And if you use cooked prawns, wait and add them into the sauce right at the very end so that they just have time to heat through and don't over cook.

Right, so you add in your chicken or cooked pulses or veggies, stir well to coat in the sauce then add 150ml water. Simmer gently for 20mins or so until the sauce thickens and everything is cooked through.

Lastly, stir in 2tbs of greek yoghurt and a good handful of chopped fresh coriander leaves and cook for 2 more mins. Serve as you like.....we have ours with basmati rice and mini naan breads or homemade flatbreads to dip in the lovely sauce.

What I like most about this meal is watching the Little Ones devour it. Little B makes a heart melting "mmmmMMMMMMmmmmm" noise when he is really enjoying the taste of something. It makes my day when he does that.

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Edit to add :: I just remembered that when my mother in law makes her curry she adds in a couple of chopped fresh green chillies along with the coriander/yoghurt towards the end of the cooking. This gives the curry a more adult-appropriate heat. Actually it usually makes my eyes water and my nose run.

 

 

 

Comments

[Jamie in USA]

Yummy! Thanks for the delicious recipes. I just made your Lentil Peanut Bake for the first time last week (minus the peanuts, as I had forgotten what I was saving them for and ate them all....oops!) but my family of boys & husband LOVED it (well, 5 of the 6 of us did, anyway). Even without the peanuts! I can't wait to try this curry now.

[Liz]

Lucy where do you get all your wonderful coffee mugs? I just love them!

[Paty Z]

You are right coriander is called cilantro in places that speak spanish. I am from Mexico and we eat it a lot. You can also use it in guacamole which is avocado with chopped onion, tomato in little cubes, cilantro, bit of salt and the juice of 1/2 lime. You can it with tortillas or crakers or nachos. If you want you can add some chile.
One tip for the chile for the curry: you can cut it lenghtwise and with a spoon take all the seeds off. Cut it very fine and you can use it in everything (including the guacamole). This way it isn´t very hot or "picante".

[Vikki]

Looks yummy, happy to hear that little ones like it, perhaps a teenage boy would too! I will try it and thanks for sharing :)

[Lisa Corriveau]

I've been 'lurking' on your blog for ages & I think this is my first comment. Hi!

I was inspired to actually *cook* tonight because of your post. We just happened to have leftover roasted chicken in the fridge, so I made the curry. We seem to have run out of garam masala, so I substituted some random curry powder from the cupboards, plus extra cumin.

It's SO GOOD. My 17-month-old loves it too. He actually ate a fair bit of the paste off a spoon when I offered it to him to taste. Definitely a curry baby. :)

Pretty much any Indian food & cooking ingredient is easy to get here on the west coast of Canada--we've got the biggest population of Sikhs outside India, last I checked. :)

Thanks for posting this!

[Brenda]

Hi Lucy, it certainly looks and sounds yummy, I shall store this one way for a try in the cooler weather, it's currently 35 celcius here in Melbourne, Australia! xx

[Eva Lopez]

Wow, if you enjoy eating Indian inspired food, you might like Mexican too and it it soo much easier to make. I just mention it because I see you are able to get cilantro in the UK. Most Mexican food only requires onion, garlic, chile, tomato and cilantro.

[Alma]

one word : Wow!
I must try it! Very appetizing pics!

[Carla]

Here in Spain is called cilantro too. I can already smell this coocking at my kitchen...thanks!
Carla from Spain

[Katrina]

looks great, will try making my own paste, I usually cheat! I tend to add a banana to my curries too - love the sweetness.

[Lue]

Cant believe it Lucy, I've been waiting for you to put this on since you first posted about it, Only to discover today that it the recipe I use already. A real family winner all round and so quick and simple.

[Sarah]

Yes I shall try this one... did your sweet and sour sausages the other night and that was delish. Thanks Lucy, keep it up. xxxx

[sew]

I've been hoping this recipe would appear and there it is! Thank you Lucy - what a versatile girl you are and what a discerning chap Little B is becoming!

[Aggie]

I read your blog and watch all those beautiful things that you've made and I'm impressed. Everything is so colorful and happy... I wish you all the best!!
If you would like come ans visit my blog www.szydelkoagusi.blogspot.com

[Nanita]

Yesss the curry recipe! :D I've never seen the garam masala spice here in Belgium in supermarkets, but there's an Indian supermarket just a few blocks away. I am going to try this recipe this week, nom nom I love curries! :-) xxxx

[ChrisD]

Lucy, I've only recently found your blog (Christmas week) and it never fails to entertain and inspire me. Can't wait to try the curry and will be buying bananas today!

[Trish]

Just wanted to say Hi! I am a bit of a lurker, have been reading your blog for a while -love it! Thanks for the fantastically clear tutorials, my beginning crochet skills are coming along a treat because of them. Curry sounds yum, will give it a go very soon.

[Laura Miller]

Thanks Lucy. Will definitely try this as DH loves curry (what British man doesn't)but the kids have never been keen. x

[Nelly]

That looks wonderful. I have never made curry before but have been asked to hundreds of times. I think I shall make this for my lovely man as a surprise Valentines meal. Thanks for the inspiration, Lucy!xx

[Lenita Claudia]

Dear Lycy,
In Brazil, coriander is called 'coentro' and we use it a lot in fish recipes.
kisses
Claudia

[Sarah]

Thanks for posting this recipe. I've been looking for an (easy) mild curry to tempt the kids with and this looks perfect!

[SOL]

I love the honest comment you tossed into your Mother-in-Law's version of the recipe.
Result: A spicier curry and a runny nose! So true.

[MeMeRose]

I've just made your curry Lucy. I put chickpeas in and I've never had chickpea curry before. It was absolutely delicious, thank you for sharing. I think it will be delicious with chicken. I used one teaspoon of hot chilli powder which made it a very spicy dish! The unopened jar of garam masala at the back of the cupboard is "best before" March 2012 so that was fortunate. Looking forward to making it again, with some meat, as my husband complains when he has vegetarian food too much!

[Ronda in Wisconsin]

Also curious about the "chili powder". Here in the US, chili powder is usually a blend of paprika, cumin, salt, and some cayenne. Is yours just ground chilies? I know that's usually what Indian recipes refer to as chili powder.

Thank you!!!

[deb]

Ooooo looks deliciousy delicious and i just love your spooon, where did u get it from???? major wantieeeee to go on my list!!