One of the family’s favourite winter warmers is a good curry. I’ve been making this curry for a number of years now – slowly ramping up the intensity of the curry to a bite that everyone’s mouths and belly’s can handle.
Great for those cold winter nights, with the added bonus of being easy and quick to prepare as well!
your choice of meat (we use chicken thighs, tin salmon or cooked prawns)
1/2 cup of frozen peas
half a diced onion
2 cloves crushed garlic
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon garam marsala
2 teaspoons curry powder
2 teaspoons chicken stock powder
1x 375ml can coconut milk
1 tablespoon cornflour
salt and pepper to taste
What to do
Have all your ingredients on the bench and ready to go!
Pop your peas in to the microwave and mostly defrost them.
Depending on your choice of meat, preparation will go like this: (for chicken) brown your chicken or (for tin salmon or cooked prawns) place in pan on low heat. (The reason I use a low heat with the prawns is that they are already cooked, and to cook them too much more will make them chewy.)
Add garlic and onion to pan, and toss for 2-3 minutes. Now add your turmeric, coriander, cumin, garam marsala, curry powder and chicken stock powder and toss until fragrant.
Tip in 3/4 of the tin of coconut milk (you could use a tin of evaporated milk and coconut essence here if you prefer), and add the cornflour to the remainder of the milk in the tin. Give it a good stir to remove any lumps and then add to the pan. Add your mostly defrosted peas as well.
Stir continuously until mixture begins to boil and thickens to your liking.
Serve with brown rice.