Curry with kachumber salad

This is a lovely curry that is healthy, cheap to buy for, relatively quick to prepare, and can be very easily scaled up or down depending on how many people/meals you’re cooking for.

The recipe also includes a fresh kachumber salad on the side. Including the salad is a great way of helping cut down on carbs, and the salad is anything but bland, and works perfectly to complement the curry.

Don’t be put off by the different ingredient lists, it’s all quick to prepare (although definitely do this all ahead of starting!) and the steps all slot in nicely together.

Ingredients to serve 4:
For the marinade:

  • 3 skinless chicken or turkey breasts
  • 4 heaped tsp garam masala
  • 1 tsp salt
  • 4 garlic cloves
  • 3 cm piece of root ginger
  • juice of 1 lemon

For the curry:

  • 1 – 2 tsp olive oil
  • 3 onions
  • 1 – 2 green chillies
  • 2 green peppers
  • 1 tbsp tomato puree
  • 200ml chicken stock
  • 4 tomatoes
  • handful fresh coriander

For the kachumber salad (for 2):

  • 8 cherry tomatoes or 3 normal tomatoes
  • 1/3 cucumber
  • half a red onion
  • 1/2 a green chilli
  • 1/2 lime
  • fresh coriander

What to do:

Marinade the meat first. This can be done the night before, or just an hour in advance. All you need to do is mix together all the marinade ingredients, grating in the ginger and garlic. Cover with cling film and refrigerate until needed.

If you’re having rice, this can be started now, before you start on the curry.

  1. Slice the onions and cut pepper into bite sized chunks, while heating the oil in a large frying pan until hot.
  2. Add in the onions and peppers and fry for 5 minutes, stirring occasionally, until starting to soften. While that’s cooking, slice the chilli, and add in 3/4 of it once the veg are softening. Give it a stir, then add in the chicken and marinade, and cook for a further 3 – 4 minutes. While that’s cooking, prepare 200ml of stock.
  3. Add the tomato puree, and stir through to completely mix in. Then add in the stock (which should nearly cover the meat), bring to the boil and cook for 10 mins.
  4. While that’s cooking, you can prepare the salad, which is essentially just chopping up the vegetables and dressing with the lime juice. You can probably prepare the vegetables however you like (sliced or diced), but I went for finely diced. Leave a bit of coriander and chilli for garnishing the curry, but the rest can all go in with the salad.
  5. Once the chicken’s cooked through, quarter and slice the tomatoes and remove any seeds, before adding to the curry, otherwise the curry will be too watery. Stir through and cook until it’s at the right consistency for you. It should have been gently thickening while cooking, and in the video on the recipe I initially followed, the desired consistency is described as like double cream.

Serve with the salad and rice, adding as much chilli and coriander as garnish as you like.

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