At home, we are big believers in the importance of sitting around the dinner table together and having quality time as a family, no matter how busy the day. This recipe is perfect for those busy days, a crowd-pleasing curry that all of the family can eat together. I’ve included a tofu option, which has a similar meaty texture to chicken, for those who don’t eat meat.
I’ve always tried to introduce spice to my kids from an early age. If you wanted to adapt this recipe for first-stage weaning, you could cook some of the veg in a separate pan until tender, then blitz up with some yoghurt and cooked basmati rice to make a purée.
For older children, you could serve the curry as it is, but with a little yoghurt stirred through to cool it down for younger palates. This recipe makes a big batch, so is perfect for portioning off half to put in the freezer for another day. I like to serve this curry with basmati rice and mango chutney.
Rochelle Humes is a TV host, businesswoman and mother of three. She has just published her first cookbook At Mama’s Table, published by Vermilion.
Rochelle Humes’s spicy chicken (or tofu) curry in a hurry
Serves 8 (or 4 and 4 for the freezer)
Ingredients
1 tbsp olive oil
1 red onion, halved and finely sliced
2 garlic cloves, crushed
1 courgette, cut into 2cm pieces
1 red pepper, deseeded and sliced
400g chicken breast or tofu
2 tbsp korma curry paste (check label for allergens)
1 small bunch coriander, leaves picked and stalks finely chopped
1 x 400g can chopped tomatoes
1 x 400ml can coconut milk
Handful of spinach leaves
Sea salt and freshly ground black pepper
Cooked basmati rice and mango chutney, to serve
Method
1 Heat the oil in a large pan over a medium heat.
2 Add the red onion, garlic, courgette and red pepper and cook, stirring occasionally, for five minutes until softened.
3 Meanwhile, chop the chicken or tofu into bite-sized chunks, then add to the pan along with the curry paste and chopped coriander stalks.
4 Cook, stirring continuously, for five minutes to seal the chicken, then add the chopped tomatoes and coconut milk and stir to combine. Bring the mixture to the boil, then reduce to a simmer and leave to cook for 10 minutes, stirring occasionally until the sauce is fragrant and the chicken is cooked through.
5 Stir through the spinach until wilted, then season the curry with salt and pepper to taste, spoon into serving bowls and serve hot, with cooked basmati rice and mango chutney alongside and a scattering of coriander leaves over the top.
