The Hungry Twins devoured some leftover chicken curry at lunch. Our good friend, Kirra, cooked it last week. I freeze any leftover curry in a silicon muffin tin, which has the ideal portion size for two hungry children. The curry is easy to make and is a nice introduction to some spice. Our girls love it!
Cook a diced onion in some olive oil over medium heat. Once it has softened (about 10 minutes), add a diced sweet potato (approximately 1cm cubes), a cup of chicken stock, a tin of crushed tomatoes, a heaped tablespoon of tandoori paste (use less if you want it milder) and 3 tablespoons of Greek yoghurt. Bring to a simmer, then add 500gm of chicken thigh fillets (no skin). Simmer until chicken is tender (about 30-40 minutes). If the sauce needs thickening after this time, add a teaspoon of plain flour mixed with a tablespoon of water and cook for another five minutes. Cut up the chicken into smaller pieces for younger children. Serve with rice, rice noodles or pasta to soak up the sauce, but be warned – it makes for a messy meal!!
Before chicken curry…..
…. after chicken curry
The Hungry Twins 