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

[Jo]

Hi Lucy,
I haven't commented on your blog before but I've been reading it for a couple of years. I made this curry for dinner tonight and both my children loved it- even my 4 year old who is a very reluctant eater. Thanks so much for sharing- its going into the regular recipe list.

[Maria]

i have just stumbled upon your wonderful blog today...in fact i have fallen in love with it entirely! Think of me making your curry tonight for dinner in New Zealand! Thanks for the recipe and so much crafty inspiration that I won't know where to begin!

[Judith]

Lucy, lovely Lucy! Your blog is really wonderful and uplifting! I'm afraid I only stumbled upon it when I started a Crochet Along on Ravelry, with Debbie Stoller Stitch Nation - we are crocheting the blanket you designed (the baby blanket) with Bamboo Ewe - I saw the curry recipe - just had to make it tonight - fabulous!! And then I sat down to crochet the blanket you designed - quite an evening of Lucy filled goodness! Keep up the lovely blogs!!

[Jeanne]

Boil in water until everything is done:

Chicken (as much as you like)
Chopped carrots
Cubed potatoes

Drain and set aside.

Bring to a boil:

2 cans unsweetened coconut milk
2 big cans cream of chicken soup
Curry powder (yellow) to taste (about 3 tablespoons)
2 heaping tablespoons (soup spoons) peanut butter

Return meat and veggies to sauce and heat through.

Serve over sticky rice with dry-roasted peanuts and chopped, hard-boiled egg.

I could eat it every day.

[Nadia]

YUM! Adding this to my meal plan for next week. Thankyou so much for sharing xxx

[One-oh-four]

Had this for tea tonight with prawns and spinach - it was delicious. Thank you for the recipe x

[Pat Riesenburger]

Yum...this one is on the menu for tomorrow night! Thanks for sharing!

[Kicking K]

We had this last night with left over roast chicken and it was truly scrumptious! We're planning roast veg and sausages tomorrow. Thanks for the foody inspiration

[Smitaa]

well, another follower from a very long time and couldn't hold back after reading this utterly spicy and delicious post about something so simple and so general................I mean we all make curries and every time appreciate the exploding spices making havoc on taste buds. But very few like Lucy capture it in pics and words and make a fairy tale out of it. beaummicious (beautiful,yummy and delicious). Very nice post. Thanks again for the post.

[Jo]

Hi Lucy
I couldn't find an email address on your site, so sending this via comments :) I have a new blog, and wanted to use one of your pictures on it, obviously with full credits and a link to your site. The picture I'd like to use features on your year end review, of the flower wall hanging. Would that be ok? (I'm relatively new to blogging and not sure of the etiquette on using someone elses photo's!!). I've put a link to my blog, though its not 'live' yet, still tweaking......
Many thanks
Jo

[Sarah Durham]

Hello from Melbourne. Absolutely delicious. Thanks for that, you saved me a trip to the shops as I had all the ingredients in stock!

[Megan]

This curry looks great Lucy, thanks for sharing it. Is quite warm here in Aus but will try and cook it on a cooler day very soon. Love your blog and your patterns, you are one inspirational lady!

[Stocki]

Hi Lucy, I can't seem to find an email address on Attic24.. how do I contact you regarding the wishlist for the Beautiful Blogger Blanket of 2012? :)x

[Karen C]

In Australia Garam Masala is readily available in any spice section or asian market - and boy, do we have plenty!.
Coriander (my FAVOURITE herb) is also known as Thai Basil. Bugger to try and grow here in the south!
Another beautiful family-cosy blog, Lucy, as they all are.

[Leah]

What perfect timing! I was sitting here wondering what to do for dinner tonight and then I spotted your post. So a quick supermarket stop later and dinner is sorted. Homemade naan is just rising on the bench. I can't wait for tonight - delicious!! Thank you for sharing your gorgeous recipe hon. L xx

[Ellie]

mmm looks good. Might have to give it a try. Love the way families have their own names for meals. Lily pasta is a favourite in our house simply because we first had it when Lily came for tea. If I told them it was pasta with taleggio they'd turn their noses up so Lily pasta it is!
Ellie
x

[Sarah]

We tried this tonight too and it was very tasty. I have tried making curry paste before but this is definitely the quickest and easiest one. Thank you for sharing it,I will be making it again!

[Gem]

Thanks for sharing this :) We had it for tea tonight and I can report back that it was yummy! Will definitely be making it again :)

Gem x

[maypole]

Well, we have just had this for dinner. It was as easy as pie and very delicious. I don't think I will ever need the help of Lloyd Grossman again! I did overdo the chilli and I will not put so much in the next time. Thank you, this will be regularly used in this house.

[deb]

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

[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!!!

[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!

[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.

[Sarah]

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

[Lenita Claudia]

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