Wednesday, 13 November 2013

Keen2Cook Delicious Chicken Yellow Curry

Keen2Cook Classes that i attend on a weds are run in collaberation with whole school meals and the classes are run by Pieter Van Zyl and Stephanie Hayman at The Chequers Restaurant in Deal, kent. They were started to help families on a tight budget to learn to cook healthy meals for their family and have been running for about 18 months now.

The project is Lottery funded in order to help these families. The help offered is more than just cooking meals for your family. When i started there i was quiet and very nervous. i find being in new situations often very hard and i know i come across as rude when i cant interact with people. Doing these classes for one morning a week has helped immensely with my social skills and even though i still struggle sometimes, i feel more at ease with people. Soon after attending these classes, people are finding it easier to go for a job and it has built their confidence up. i know its built up mine.

We are learning to cook meals from scratch and i am normally so lazy that its easier to chuck a jar or sauce into your meal, but this cooking from scratch means that you know all of the ingredients going into your mea and you can cut down any unwanted salt/sugar.

This week we made yummy yellow chicken curry, we bulked it out with chickpeas which i had never thought of using in the past but bulking out is a great way to economise on your meals. we ate our meal with jacket potatoes :)

Delicious chicken yellow curry


1 onion
2 cloves of garlic
Small piece of fresh ginger
1 yellow pepper
1 chicken stock cube
1 fresh red chilli or ½ tsp dried chilli flakes
15g fresh coriander
1 tsp runny honey
½ level tsp turmeric
1 tsp curry powder
4 chicken drumsticks
Olive oil
½ tin of chickpeas
1 tsp tomato puree
160g basmati rice
½ lemon
Optional; fat free natural yoghurt, to serve

Peel the onion, garlic and ginger and deseed the pepper. Put ½ onion,

½ pepper, garlic, ginger into food processor. Crumble in the stock cube and add the chilli (deseed if you prefer it milder) the coriander stalks, honey and spices, then blitz to a paste.

Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (you can remove the skin if you prefer) with a splash of oil for 10 minutes or until golden, turning occasionally. Remove the chicken to a plate.

Roughly chop the remaining halves of onion and pepper and add to you pan and cook for a few minutes, add the paste and let it cook for 5 minutes. Pour 250ml boiling water, drain the chickpeas and add with the tomato puree and a pinch of salt & pepper, stir well. Return the chicken to the pan. Pop on the lid, reduce the heat and simmer gently for 20 minutes or until the sauce darkens and thickens.

With 15 minutes to go, boil the rice in water (1/2 cup of rice to full cup of water) with a pinch of salt and simmer with the lid on for 12 minutes or until all the liquid has been absorbed. Serve the curry with the rice and yoghurt and a scattering of chopped coriander leaves with lemon wedges and the rice on the side.

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