Chicken, chickpea & spinach curry
What could be better than a wonderful curry on a wintery Wednesday to ward off the worries of the working week?
This is a completely made up curry recipe (following the general curry guidelines), which I initially made far too spicy for the boys and had to tone down substantiaby adding more and more vegetables (which is not a bad thing). Point being, my quantities are probably not quite accurate but luckily, curry is one of those things you can adjust as you taste and keep going along. It was super tasty and definitely something I plan on making more often.
Incidentally, some people popped in quickly while I was cooking and all commented on the amazing aroma of coconut curry wafting through and around the house.
Heat a little olive oil over medium high heat. Add 1 finely chopped onion, a heaped teaspoon each of crushed garlic and finely chopped ginger, a heaped teaspoon of Woolworths medium curry mixture. Of course you could also add chilli if you don’t have to worry about sensitive tastebuds. Fry while stirring, for about 2 minutes.
Meanwhile, put 2 cups of Basmati rice cooking, following the packet instructions
Add 8-10 cubed skinless, boneless chicken thighs and brown all over. Next, add a tin of diced/chopped tomatoes, half a tin of chickpeas, a chicken stock cube, a quarter cup of water and half to a whole tin of coconut cream (this is where the tasting is important). Mix well and turn down the heat to a simmer once it has come to a boil.
If you are using chopped, frozen spinach then this is the right time to add it, then leave to cook for 15-20 minutes or until the sauce has thickened a bit. If you are using fresh spinach, let the curry simmer for 15 minutes and then add the spinach to cook for the last 5 minutes.
Warm up a naan bread or 2 in the oven and serve up! This recipe comfortably feeds 6.
If you have a special curry recipe, please share it with me and you might just be featured soon!
Christel‘s Creative Cooking recipe is our Meat Free Monday meal (for yesterday)…
This recipe could be a side with so many things! So yummy looking, yummy tasting and cleverly carb conscious too!
1 small packet of Zucchini. Cut into thickish slices.
1 small packet of mushrooms (you can also use brown mushrooms for a more earthy taste). Cut in half.
One pan/pot for the Zucchini’s, one pan/pot for the mushrooms. You can use one pot but mushrooms tend to become very watery and the Zucchini don’t like to swim 😉.
Pan fry lightly in butter until al dente (You don’t want it to get soggy). Add a bit of salt & pepper and oregano flakes while frying.
Remove from pan and let cool for a bit in a glass bowl.
Once cooled, crumble some Feta cheese and sprinkle with a little bit of WOOLWORTHS SA Nut & Seed Sprinkles. You can use any other nuts as well.
You can also drizzle with olive oil if you want.
You can eat it as is, on a #meatfree day or have it as a side dish.
Even the little spinach critics in our house loved this! Creamy spinach in juicy chicken breast, served with fluffy sautéed potatoes and broccoli (just because I felt like lots of green stuff).
Switch oven on to bake at 230 degrees C.
Peel and dice 6 potatoes, place into a large pan with a pinch or two of salt, cover with water and boil for 5 minutes. Drain, shake them onto a tray lined with kitchen paper and leave to cool.
Cook 2 cups of frozen spinach in the microwave as per packet instructions (or boil in a pot – with microwave cooking there is just less water to squeeze out of the cooked spinach). Empty cooked spinach into a bowl and mix in 1 cup feta cheese and 1 cup cream cheese, 2 teaspoons crushed garlic, salt and pepper.
Lay 4-6 large chicken breasts flat on a glass cutting board. Cut a pocket into the thick side of the breast. Try not to cut right through to the other side.
Use a spoon to divide the filling and stuff into the chicken breast pocket. Season with some more salt and pepper.
Heat some olive oil in an oven proof pan over medium-high temp, then add stuffed chicken breasts, on the flat side and fry for 5 minutes then turn over. Next, place the pan into the oven and bake for 10 minutes. Once in the oven, steam broccoli florets.
Heat another glug of olive oil in a large non-stick pan, on medium high heat. Add potatoes in a single layer and let them sizzle but don’t stir until they start to brown underneath. Turn 2-3 times in a total of 8 minutes cooking time, so that they are nicely browned all over. I didn’t use a non-stick pan and mine became delicious fluffy potato squares. Still good but not quite what I was going for! Drain on kitchen paper and season with ground salt.
Check chicken – add an extra 2-5 minutes cooking time if your chicken breasts are super thick. If you poke the chicken with a fork and juices run clear, it is cooked.
While Mamma was on action cricket duty with the little guys, Super Dad had his turn in the kitchen for this week. He doesn’t cook for us often, but when he does it’s always amazing!
These fish parcels are super easy and super delicious. They started off with each fillet being baked in it’s own foil “parcel” but Mamma decided that we don’t have time for all that! They kept the name though, just because it works.
Place 4-6 frozen hake fillets into a glass oven dish. Drizzle with a good glug of olive oil, ground coarse salt and black pepper. Squeeze over juice of half a lemon, then cut slices of lemon and randomly arrange them into the dish as well.
Cover the fish with 4 handfuls of baby spinach leaves, crumble 3/4 cup of feta cheese on top and add 1/2 packet (or as many as you like) pitted green olives.
Cover with foil and bake in the oven at 180 degrees for 35-40 minutes until the fish flakes easily using a fork.
Serve with white rice. I like to use the juices from the fish dish to dress my rice.
Everyone who has had this at Casa MammaChef in Jozi has loved it and I’m sure you will too! Send us your photos, comments or ideas, we love to hear from you!
Happy Youth Day! Wishing you all a beautiful and peaceful long weekend!
A happy hump day!
Dinner today is chicken breast baked in tomato, basil & cream (I use coconut cream) with roasted baby potatoes & braised green leafy stuff.
Shout if you need an actual recipe, but this is an easy one!
Whole chicken breasts, salt, pepper, olive oil.
Baby potatoes, parsley.
Sauce: onion, garlic, tomato paste, tin chopped tomatoes, paprika, handful fresh basil.
Greens: baby leeks, baby spinach, peas (pan fry until peas are cooked)
That’s that! Let me know if you have made it, any yummy changes (you can add bacon to the veg too), send a photo of the wine you opened while cooking, like, share etc!
I had to cheat with my first meal because we’re watching my Big Little Boy play a soccer match. I cooked this yesterday and it will be even better today!
This is absolutely my favourite soup – to be eaten steaming hot with warm and toasty ciabatta! Caldo verde (Portuguese Green Soup) which of course nobody can make better than my Portuguese family!
Here is a link to a good recipe – but I added the chorizo after blending the potatoes, it’s much better with the whole slices.
Even though it does contain lots of kale, it has been tested on children and they absolutely love it!