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There are many things the UK school system has given my kids – the 7 times table, the definition of a fronted adverbial, the ability to run round and round a freezing field in the name of ‘cross country’ – but the hot lunch is one of my favourites.
You see, when at school my children seem to magically eat the food placed in front of them with minimal fuss. Maybe it’s peer pressure, maybe they’re distracted: I care not, what matters to me is that when they come home they now turn their noses up at 70% less of the meals than they used to.
Including this classic, and one of my favourites, the fabulous summer chicken curry.
I love a curry, and life is that little less stressful now these two do, too. It’s one of my favourite things to cook from scratch – the smells! The satisfaction when you serve it up! – – and to me it always feels like such a wholesome and tummy-loving meal to prepare.
It can seem a little daunting to cook a curry from scratch rather than make use of the myriad sauces available at the supermarket, but really it makes all the difference and it’s not much more of a hassle. The only fresh herb you need for this recipe is coriander (though your kids, like mine, may pick out all of your lovingly chopped strands), and the rest are all storecupboard stables you should have lying around.
This one utilises the lightness of Geeta’s premium mango sauce, which is made in India to an old family recipe for a sweetly summer spin: made with mangoes and Indian spices, this smooth sauce packs a fruity punch which really lends itself to a warmer season summer chicken curry dish.
Basically, it’s lush, so delicious that even my fussy fusspot kids will tuck in. Even when not at school!!
And it takes a mere 30 minutes to whip up: perfect for that one evening a week when you’re always going mad to get dinner into two small people before you have to rush out the door (for us, that’s Tuesdays, always bloody Tuesdays).
Summer Chicken Curry
- 1 red onion, diced
- 500g chicken thighs (skinless and boneless)
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 garlic cloves (crushed)
- 1 small knob ginger (grated)
- 1 can coconut milk
- 1 pinch salt
- 115g Geeta's Premium Mango Sauce
- 1 pack pre-prepared veg we like baby sweetcorn and mange tout
- rice to serve
- 1 sprinkle fresh coriander
Start by heating a splash of vegetable oil in a large pan on medium: add the diced onion and cook til soft. When they're cooked, add the garlic, ginger, salt and spices and stir well. Cook for another 2 minutes until fragrant and the onions are yellow.
Chop your chicken into bitesize chunks and add to the pan. Cook well.
Add the coconut milk and stir through. Bring just to the boil then turn down to simmer.
Add the mango chutney and cook for 10 minutes.
Three minutes before you're ready to serve, add the veg to the pan and cook til done.
Serve over rice - we use the easy microwave packets because speed is of the essence, here! - with fresh coriander sprinkled over.
Huge thanks to Geetas for working with us on this delicious post.