Do you crave curry, but feel that you can’t make it because your kids will refuse to eat anything that looks suspiciously spicy? This recipe is perfect for you. Full of flavor, packed with healthy vegetables and protein, but mild enough for even the fussiest eater to try! And if you are craving something a little hotter, simply add a bit of chili sauce to your serving at the end.
Ingredients (to serve 4):
- 3-4 chicken thighs or wings, bone-in
- 1 onion
- 2 tablespoons of coconut oil
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1 tin of tomatoes
- 1 tin of coconut milk
- 1 teaspoon of salt
- 1 cup of peas
- 1 cup of cauliflower
- Rice, to serve
Instructions:
- Finely slice the onion and fry it for 10 minutes in one tablespoon of the coconut oil.
- Roughly chop the cauliflower and add it to the pan, along with the salt, turmeric, and garam masala. Don’t let the vegetables burn
- Sear the chicken on every side for 1-2 minutes. Add the chicken pieces to the vegetables.
- Add the tin of tomatoes and tin of coconut milk. Simmer for 20-30 minutes on medium heat, adding a little water to loosen if needed.
- Add the peas to the curry, stirring well. After 5 minutes, remove from the heat.
- For younger children, remove the chicken meat from the bones, otherwise serve the chicken on the bone.
- Serve the curry with rice, naan bread, or a Bombay potato side if you wish.