Chick'n Curry in a Hurry
A very yummy veggie/vegan curry with fun fruit + poppadoms on the side
Try saying it in a Welsh accent! :-)
Ingredients |
How to make it |
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1. Fry the 'chicken' pieces on a medium heat in a large, deep frying pan for a few minutes before adding 3 to 4 dessert spoons of tikka masala paste and stirring thoroughly. 2. Pour in the tomato sauce, followed by handfuls of spinach (as much or as little as you like), handfuls or raisins or currants, and about half the pot of yoghurt for creaminess. Stir well and allow to cook for a few more minutes. 3. Now for the taste test! If you think your child(ren) would like it sweeter, now add the secret ingredient - ketchup! One big squirt should do it? 4. If you have a lid for your frying pan, put it on now and leave to cook on a low heat for another 10 minutes or so. 5. If boiling rice, start now. Start - or ask the kids to - slicing - the fruit, and preparing the poppadoms too. 6. This curry tastes best when it's been left to cool for at least half an hour, then reheated. Otherwise, arrange nicely on a plate and tuck in! |
FREE FROM
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Onion
Garlic Dairy Sugar (optional) Nuts Eggs Sesame Celery |
SERVES
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Up to 4 adults or 2 adults and 2-3 children
FRUIT FACTS MANGO - "King of the Fruits” Among the most nutritionally rich fruits in the world - a source of vitamins A, C, E, and B-complex. GRAPES The ultimate energy boost, says the brilliant Dr Anthony William. |