When I make curry it's usually thai or more of a stew curry (like this one) that includes cheaper cuts of lamb or beef, which take a few hours to cook but result in mouthwatering tender bits of meat and maximum flavour. Stewed curries are no option during the week. We often don't get home before 8pm and who wants to wait for their dinner until 10pm.
That's when Skinny Meals in Heels comes to the rescue. This cookbook has been our saviour on so many occasions. The Meals under an Hour section is perfect for a busy lifestyle and so far I have only had bad luck with one recipe (funnily enough it was a thai curry).
Do try the Jamaican Curry. It's a half an hour job, guilt free and absolutely scrumptious. We used chicken thigh fillets (because they have more flavour) but if you are very health conscious or on a diet go for chicken breast fillets.
Who needs takeaways anymore when you have this in your recipe collection.
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 5cm piece of ginger, peeled and finely chopped
- 1 large green chilli (jalapeños are good), finely chopped
- 2 garlic cloves, minced or finely chopped
- 1 1/2 tbs jamaican curry powder
- 1tbsp tomato paste
- 1/2 teaspoon all spice
- 1/2 teaspoon sweet paprika
- 2 cinnamon sticks
- 1 large sweet potato, peeled and cut into chunks
- 4 skinless chicken breasts fillets, chopped into chunks (or 7 skinless chicken thigh fillets)
- 500ml chicken stock
- a splash of Worcestershire Sauce
- 1tbsp Ketchup
- 1 tablespoon white wine vinegar
- 100g cherry tomatoes
- 1 heaped tsp cornflour, dissolved in some warm water
- fresh coriander (optional)
- basmati rice, to serve (we used quick cook brown rice)
- Heat the oil over a high to medium heat. Add the onion, ginger, garlic and chilli and saute until soft and the onions start to go translucent.
- Add the spices, tomato paste and some salt and pepper and fry for a couple of minutes until the ingredients are well coated. Mix in the chicken and sweet potato and fry for a few more minutes until the chicken is sealed.
- Pour over the stock and vinegar and cook for 15 minutes or until the sweet potatoes are soft and the chicken cooked through.
- Add the Worcestershire sauce, Ketchup, tomatoes and the cornflour mix and stir in. Leave to bubble for a few minutes until the sauce has thickened. Taste for seasoning and add more salt and pepper if needed.
- Serve over steamed rice and sprinkle with fresh coriander.