Mummy’s chicken curry, because it’s the first curry my mum taught me to make, and it’s the curry that sustains me as I breastfeed my lovely little one. It is so simple to make, and very tasty. If you don’t like courgettes, you can switch them out for anything. I like potatoes and brocolli, but would make less sauce for that.Ingredients: leftover chicken breast, 1 courgette, 1 tin chopped tomatoes, 1 tin coconut milk, powdered spices (chilli, paprika, coriander, ginger, cumin), cornflour, creme fraiche
1. Brown chicken meat on a high heat, with a little olive oil and some salt and pepper. It’s already cooked (leftovers) so you don’t need to do this for long.
2. Chuck in the chopped courgette and cook. Turn the heat down.
3. Chuck in the spices. Now, how much you use is up to you and your taste buds. I always start with 1 teaspoon of cumin, coriander and ginger, and 2 teaspoons of chilli and paprika. You can always add more later on. I usually end up adding another teaspoon of coriander and chilli. Once you’ve put the spices in, stir it all in so the chicken and courgettes are nicely coated in spice.
4. Throw in one can of chopped tomatoes, and stir in.
5. Throw in one can of coconut milk. This is my second favourite bit… It’s amazing! The cream is a thick paste at the top of the can, and as you spoon it out, the watery coconut milk suddenly pours out. Yum! Once that is all in the pan, stir it all together.
6. In a bowl, mix one tablespoon of cornflour with 3 tablespoons of creme fraiche. If you use heaped tablespoon of cornflour, make sure you use heaped tablespoons of creme fraiche too. Essentially, it’s one part cornflour, three parts creme fraiche.
7. Stir the creme fraiche cornflour combination into the curry. You will need to heat the curry gently for a couple of minutes until it thickens, and serve it with rice and naan bread.
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