This is another great left-over recipe. You just chuck it all into a large frying pan which saves on the washing up and makes it a really easy dish to prepare. You can adjust the curry to your taste by substituting different curry pastes and add chillies if you like it hot! Korma paste works really well, and if you are not keen on coconut milk, just use more stock instead. I prefer to use brown rice which takes a bit longer to cook so if you are in a hurry, use white rice and cut the carrots thinly to halve the cooking time. You can of course, use raw chicken, just fry it off after adding the curry paste, stirring until all sides are white before adding the stock. This recipe is dairy and gluten free, just check your curry paste to be sure.
- Glug rape seed oil/ veg oil
- 1 small white onion, diced
- 1 large clove of garlic, crushed
- Heaped tbsp green curry paste (or more if you like it hot!)
- 350ml chicken/ veg stock (cubes are fine), hot (keep a kettle of boiling water ready just in case you need more liquid)
- 1 can coconut milk
- 1 mug brown rice (cooking time ave 25 mins)
- 1 large carrot, sliced
- 1/2 mug sweetcorn
- 1/2 mug frozen soya beans or peas
- Left-over roast chicken, chopped
- Gently fry off the onions in the oil until translucent, then add the garlic and keep stirring for 2 minutes or so (do not allow it to colour)
- Add the curry paste and fry off for a couple of minutes
- Add the rice and stir to coat
- Add the carrots
- Add the stock and bring to a simmer, cover and cook for 15 minutes, stirring occasionally. It looks really wet at this stage, don’t worry, the rice will suck it up!
- Add the coconut milk and remaining veg, mix through, bring back to a simmer and cook for a further 12-15 minutes until the rice is cooked through
- If at any point the rice looks dry, add some extra hot water
- Add the chicken for a couple of minute to heat, continue to stir
If you make it a little too hot, top with a dollop of natural yogurt to cool the chilli down a bit. I like to top the adult portions with a few slices of spring onion.
Previous recipes: Chicken, Tomato & Borlotti Bean Stew with Chicken Crisps, Quick Tuna & Olive Spaghetti, Easy Chicken & Bacon Risotto, Spaghetti & Mozzarella Meatballs, Gluten & Dairy Free Mini Fish Pies, Toad in the Hole with a Twist, Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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