I’m a very big fan of Indian food. However my favourite curries involve a lot of cooking time (and ghee). Fine for a weekend - not so practical on a weeknight.
This is my speedy, healthy-ish, completely not-Indian, not-curry version.
Mix a couple of tablespoons of good quality curry paste (if you’re in Perth and haven’t already, check out Prime Products) with roughly the same amount of plain yoghurt. Low fat yoghurt works perfectly.
Smear the curry paste mixture over a couple of chicken breasts (beef or lamb works too) and marinate in the fridge for at least 5 minutes. Chargrill until just cooked through (chicken breasts take 4 minutes on my Breville electric chargrill thingamy) and serve with basmati rice, vegetables of your choice and pickle or chutney.
If you cook double the chicken, you can serve it cold the next day wrapped in roti bread with salad, pickle and a bit of yoghurt.
2 responses so far ↓
1 Sunili // Aug 12, 2008 at 11:06 am
Curry takes a long time? This is probably because I have never been taught how to make proper food a la in Bend It Like Beckham, but I made a super-quick curry-in-a-hurry the other night — it’s veg, though, cause I’m too much of a tightarse to buy meat these days. (Hello, the new Chanel nail polish is out this week.)
Brown onion, add curry paste, stir, add one can each (drained) of chickpeas, lentils and chopped toms. Simmer for as long as you can be bothered (usually as long as the ricecooker takes, but if you add carrots, pumpkin, sweet potatoes, whatevs, then til they’re cooked).
It’s probably too lazy to be called a curry.
2 beeton // Aug 12, 2008 at 11:07 am
Sounds fabulous Sunili, you can make curry for me any time!
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