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Chicken, Good Question

A Question mark hovers over what this dish is, a curry? A casserole? A stew, maybe a bit of all three? All we do know is that this hearty mixture of tender chicken, vegetables, beans and potatoes, cooked in a thick, luscious, softly spiced sauce is really good! This amount makes four generous bowls.

Download the Audio Demonstration of this Recipe!

Ingredients

  • 1 oz 30g butter.
  • 1 tsp 5ml flavourless oil.
  • 1 large or 2 small onions, finely chopped.
  • 2 tsp 10ml curry paste.
  • 1 lb 454g boneless, skinless chicken fillet, cut into cubes.
  • 1 orange and 1 red bell pepper, seeded, quartered and cut into thin strips.
  • 2 large or 4 small zuckini (courgettes) cut in half lengthways if large, sliced.
  • 1 400g can, about 2 cups, chopped tomatoes.
  • 300g, 1/2pt coconut cream.
  • Salt, freshly cracked black pepper.
  • 1 tbsp 15ml tomato paste.
  • 1 410g 15 oz can red kidney beans, drained and rinsed.
  • 1 500g 18 oz can cooked new potatoes, drained, rinsed and thickly sliced.
  • To serve: Naan bread, fresh Coriander, (cilantro), to garnish.

Method

  1. Place a large pot over a high heat. Add the oil and butter, stir and cook until you can hear no more sizzling.
  2. Add the onions and cook quickly over a high heat, stirring all the time for 1-2 minutes until beginning to soften. Tip: adding a tiny bit of salt is helpful here as this draws out a little moisture and prevents onions from browning too much.
  3. Add chicken. Cook, stirring, until the chicken is sealed and slightly browned, maybe 3 minutes.
  4. Add curry paste, reduce heat a little and cook stirring until aromas begin to rise from pan. Then turn heat back to high and add bell peppers. Stir these in and allow to Sauté over high heat for 2-3 minutes.
  5. Add zuckini, carefully stir them in and allow them to sauté for a few minutes. This careful frying at each stage really improves the flavour of the finished dish and guards against wateriness later on. Now reduce heat to medium, put on a lid and allow the meat and veg to steam and mingle for 7-10 minutes.
  6. Remove lid, turn up heat, add tomatoes, coconut cream, seasoning and tomato paste. Stir and taste, make sure spice and seasoning's right.
  7. Carefully stir in the beans and potato slices. Check again for seasoning. Bring to a bubble, then turn down, partially cover and simmer for an hour until the meat is tender, vegetables are soft but not mushy and the sauce is fragrant, creamy and thick.
  8. Serve in deep bowls, it needs nothing with it really, you could serve naan bread to mop up the sauce, or you could sprinkle the top with fresh chopped coriander or crunchy shards of broken poppadom or even freeto which would give a nice contrast to the soft stew. Enjoy.
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