Sunday night dinners

On Sundays I try to prepare myself for the week ahead. The afternoons usually consist of a bit of life admin – a chance for me to catch up on all the things I haven’t had a moment to do in the week.

Tonight I decided to do a spot of batch cooking and, let’s be honest here, nothing really beats a homemade curry!

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This recipe is originally taken from Jamie Oliver – Jools easy chicken curry – with a couple of tweaks depending on what was in my kitchen cupboard!

This serves 6 – its cheap and easy to make, and relatively healthy! You can easily add in some extra flair to the portions that you have in the fridge or freezer, if like me, you live alone and get bored of having the same thing everyday!

Ingredients:

1 onion (I used a leek instead as I had one lying around!)
4cm piece of ginger
2 cloves of garlic
olive oil (used sunflower oil as I hate frying with olive oil)
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt (used low fat natural yoghurt and about 5 tablespoons as not as set at normal natural yoghurt)
2 tablespoons tomato purée (didn’t have any! So didn’t put any in!)
8 skinless higher-welfare chicken thighs (used 6 as that’s all I had!)
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach (love spinach so used a whole bag!)
2 tablespoons mango chutney

**I also put in one small courgette, as it was looking mournfully at me from the fridge and needed using up!

Method:

1. Dice the onion (or leek in my case) and soften it in a frying pan with a splash of oil.  Finely mince the ginger and garlic and add to the softened onions.
2. Mix the masala paste, tomato puree and natural yoghurt together in a bowl and add in the chicken thighs until they are completely covered.  Pour the chicken thighs and yoghurt mix into the frying pan with the onions and brown them for 5 or so mins.
3. Add in the tinned onions, drained lentils, and coconut milk to the pan and bring to the boil.  Reduce to a simmer and leave to cook for an hour.  (If using soft veg like courgette I add this in around half way through)
4. Once thoroughly cooked, take the chicken from the sauce and shred it with a fork (this is a bit of an annoying step – but worth it!) and then add the shredded chicken back to the pan.
5. Stir in some generous spoonfuls of mango chutney, and add in as much spinach as you like! Allow the spinach to wilt into the sauce.
6. Serve with whatever takes your fancy!  Personally I love it with rice, a dollop more of natural yoghurt on top with even more chutney. With a squeeze of lime and a sprinkle of coriander… delish!!!

This freezes really well, and is great on its own, or with rice and jacket potatoes etc.

Let me know if you try it out and what you think of it 🙂