Easy weeknight chicken curry with cucumber yoghurt and roti
You’d think as our annual summer holidays approach in SA, I would make sure I slack down with my workload but nope, I just pile it on as I go. While my kids are running around the house screaming their heads off (What is it with children and NOT being able to use inside voices?!) I am slaving away in the kitchen. And I’m not complaining (ok, maybe a little) because goodness knows, I adore my job but I can not wait for next week Friday when I switch on my “away” message on my mail and forget about work for a whole month. I’ve heard from countless people how hard this year was and I can attest to that. Some of my friends have lost loved ones, have had to deal with illness and have had a hard time financially and even though I haven’t had to deal with any of that, this has been a tough year. Good, but tough. Lots of challenges, changes and hard work has given me new perspective and have allowed me to realign my priorities and even though I’m ready to be done with 2015, I’m thankful for this year. Wow, getting deep there Ryder. Moving on.
So while I’m cooking for shoots and trying not to melt in front of my stove, the worst (worst) thing is having to answer the dreaded “What are we eating for dinner?” questions that I’m bombarded with from 3pm. This is when my fail-safe, tried and tested recipes come in handy. And if they’re quick and fuss-free, all the better. This one has been in regular rotation over the last few weeks because I love curry and because it really is very quick and easy to throw together. I use whatever chicken I have in the fridge/freezer and have served it with a simple drizzle of Greek yoghurt, steamed jasmine rice, a chopped salad and even toasted pitas to mop up the delectable sauce. It really depends on how much time I have to prepare the accompaniments.
The curry itself though takes approximately 10 minutes to get going before you can cover it and leave it to simmer away for 20 minutes while you bathe the kids/take a shower/pour yourself wine/pour yourself more wine. It also makes for fabulous feasting when you’re entertaining a crowd because this recipes doubles beautifully. Add pillowy naan bread, an arrangement of raitas and a big bowl of chopped salad and you have a casual, delicious meal. But make sure you have enough left-over because this stuffed in a roti with some raita the next day makes for a mighty fine lunch.
- 12 pieces chicken of your choice, bone in, skin on (drumsticks, thighs and wings work well)
- 1 large onions, finely chopped
- 4 cloves garlic, finely chopped
- 5cm piece fresh ginger, grated
- 2 tablespoons Garam Masala
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 1 teaspoon chilli flakes
- 2 cans chopped tomatoes
- 2 teaspoons sugar (optional)
- 500ml chicken stock
- 150ml cream
- salt & pepper to taste
- fresh coriander, chopped, to serve
- warmed roti, to serve
- 1 cup grated cucumber
- 1 cup Greek yoghurt
- lemon juice, salt and pepper, to taste
- Heat a large, deep pan over high heat and add a splash of oil to the pan.
- Brown the chicken all over then remove and set aside.
- Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.
- Add another splash of oil if the mixture is too dry and fry for 30 seconds.
- Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.
- Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
- After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.
- Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.