If you are looking for something quick and warming for dinner, you might like to give this recipe a try. I made it last night using the last of the weekend’s vegetables from the crisper drawer and a few leeks from the garden. You can substitute other vegetables according to what you have on hand. It only takes a few minutes to put together and cook.
Quick Chicken, Leek and Vegetable Curry
You can increase or decrease the amount of curry powder in this recipe according to your taste. Curry paste can be substituted for curry powder. You can substitute a large diced onion for the leeks.
2 tablespoons olive oil
600g chicken breast, diced
2 to 3 teaspoons curry powder
250g white part leek, sliced finely
1 cooking apple (such as Granny Smith), cored and diced
1 large carrot, finely diced
200g cauliflower florets
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
3 teaspoons chutney (any sort) or tomato sauce
3 teaspoons sweet chilli sauce
2 teaspoons quince (or other) jelly
1 cup chicken or vegetable stock
2 teaspoons cornflour or arrowroot, mixed to a paste with a little cold water
185ml coconut milk or cream
Heat the oil over medium high heat and sauté chicken with the leek until the chicken changes colour. Stir in the curry powder and cook for one minute more. Add the apple, carrot, cauliflower, sauces and chutney and stock. Bring to boil and simmer until vegetables are tender. Mix on the cornflour or arrowroot paste and stir until thickened. Stir in the coconut milk or cream.
Serve over plain boiled or steamed rice.