Have you ever tried making a curry? If you haven’t…it is about time you started, because MY GOODNESS you are missing out on life! Let me get you acquainted with a good curry recipe that is DELICIOUS, NUTRITIOUS AND LAUGHABLY EASY – my Easy Curry Recipe!!
There is absolutely ZERO need to be intimidated by making a curry. If it would make you feel any better – try making this recipe for yourself the first time (perhaps keep it as packed work lunch for the week that your co-workers will drool over). Thereafter, you’ll have the confidence to make it for date night or your family ?
What makes this a great recipe??
Simple. You know me – and if you don’t – I always love making a recipe as HEALTHY as possible whilst still being positively mouth-watering. You can feel good about eating this easy curry recipe…
- Jam-packed with vegetables (for when you’re too lazy to make a side salad).
- No artificial ingredients – only wholesome and fresh…no MSG! A note here, would be to check and make sure that the curry powder you are using doesn’t contain any artificial contents like MSG.
- You won’t break the bank on calories! This is often the case with curries (you probably didn’t even realize this before) …they are filled with SUGAR and FAT (coconut cream to the max!). My recipe still contains coconut cream for a hint of creamy richness, however, only a TINY can in the entire recipe.
My Easy Curry Recipe
If you want to make it completely LOW FAT – [I use deboned, skinless chicken thighs in this recipe] However, if you want to make this recipe even more guilt-free, substitute with skinless chicken breasts (although it won’t be as tasty). Additionally, you can replace coconut cream with coconut milk or just leave it out completely.
A note on flavour: My view is always – don’t create flavour with fat or sugar…use spices and natural flavour enhancers like onions and garlic. I want to encourage you to explore the flavours you enjoy in food. The flavours I have added in this recipe are completely MY TASTE. Perhaps test out this recipe for the first time, and then decide which flavours you want to add or subtract. For example, I enjoy a little spiciness to my curry – so I added a little peri-peri spice for that extra kick. If you don’t enjoy hotness of any kind – leave out the peri-peri and use a mild curry powder, and substitute with other flavours like cumin, cloves, coriander, bay leaves…etc.
The simplified process:
This recipe has three components:
- The meat – chicken thighs (they are SO DELICIOUS!!)
- The vegetables – butternut, onion, courgettes, peppers
- The flavour – spices, tomato puree and paste, coconut cream, seasoning, garlic
Combining the above components will take you all of 10 minutes, and then you can CHILL, pop it in the oven for 40 minutes and POOF! DONE!
THE MEAT & VEGGIES
- Serves: 5
- Calories: 331
- Fat: 14g
- Carbohydrates: 21g
- Sugar: 11g
- Sodium: 341mg
- Fiber: 4g
- Protein: 30g
- Cholesterol: 151mg
- 10 deboned/skinless chicken thighs
- 300g butternut, cubed
- 150g courgettes, chopped roughly
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 red onion, chopped
- 1 tbsp minced garlic
- 1 tbsp medium strength curry powder
- ½ tsp peri-peri spice (Robertson's)
- ½ tsp cumin (Robertson's)
- 1 tin tomato puree
- 1 small tin coconut cream
- 50g tomato paste (1 sachet)
- pinch of salt or to taste
- Preheat the oven to 180 degrees Celsius.
- Prepare all the vegetables.
- In a large large casserole dish on medium heat, add a tablespoon of coconut oil.
- Brown the chicken thighs in the dish and then remove and set aside.
- Add the onions to the dish you cooked the chicken in and cook until translucent.
- Add the garlic, curry powder and spices, and cook for 30 seconds.
- If the pot seems a little dry, add a splash of water.
- Add all the vegetables, and stir.
- Add the puree, tomato paste, and coconut cream and stir.
- Now add the chicken thighs again and stir.
- Lastly, add the seasoning and stir.
- Cover the pot with a lid, and place in the oven for 40-45 minutes.
- Remove from the oven and allow to cool slightly before serving.
- Serve with brown rice and/or salad - garnish with fresh coriander.
A perfect pairing for your fantastic curry – is this equally fantastic Sauvignon Blanc from Hermanuspietersfontein.
The palate is rich and textured, layered structure, complex.
I’m sure you’ll love it!
To purchase online at 195 ZAR, click the link below.