I know I usually sing the praises of my slow cooker, but today I didn’t feel like using it. Instead I went to the opposite end of the cooking time scale, and made a curry in about 30 minutes. If you are quicker at chopping vegetables then you might be able to cut it down even more!
I adapted this recipe from BBC Good Food. If you aren’t keen on butternut pumkpin (squash) or sweet potato then you could substitute other vegetables – maybe cauliflower as that always works well with curry flavours. You can also use a different type of curry paste if you like more heat.
Ingredients – serves 4:
- 2 tbsp curry paste of your choice (I used korma paste)
- oil (olive or vegetable)
- 600g/21oz sliced chicken breasts (I used chicken breast that came pre-sliced for stir frying – the thin slicing is great for quick cooking)
- 1/2 a small butternut pumpkin (squash), peeled and diced into bite sized pieces
- 1 medium sweet potato, peeled and diced into small pieces
- 200ml/7fl oz chicken stock
- 400ml/14 fl oz coconut cream
- 150g/5oz frozen peas
- Heat the oil in a large frying pan, then stir in the curry paste and cook for 1 minute or until fragrant.
- Add the pumpkin and sweet potato to the pan, stir and cook for 3 minutes on a med/high heat.
- Then add the sliced chicken to the pan and stir to combine with the pumpkin and potato. Cook, stirring, for a few minutes until the chicken is sealed.
- Pour in both the coconut cream and the chicken stock, then bring to the boil.
- Simmer for 15 minutes, or until the pumpkin and sweet potato are tender.
- Stir in the frozen peas, bring back to the boil and simmer for 5 minutes.
- Serve with white rice or indian-style bread.