I mentioned the other day that I’ve had an infatuation with curry lately. I just love it! Jeremy and I went to India back in 1998. That’s where we fell in love but that’s a story for another time. Back to curry. We had some not so nice curry in India. So sad really, but isn’t that usually the story with mission trips? When Zach and Anneke (Jeremy’s brother and our sister-in-law) were staying with us, Anneke made curry a couple of times and my palate was in love. I tried this recipe from BBC Food this week. It was easy, fast, and tasty! I also chose chapatis over rice. (Chapatis are like an oversized tortilla for those who aren’t familiar with the term.)
1 tablespoon olive oil
2-3 teaspoons curry powder
2 large boneless, skinless chicken breasts cut into bite size pieces
2 medium sweet potatoes, peeled and cut into bite size pieces
4 tablespoons lentils
300 ml chicken stock
400 ml coconut milk
175 g fresh peas
Heat oil in a pan. Add curry and stir. After heated through, add chicken, potatoes, and lentils. Stir to coat.
Pour in stock and coconut milk. Bring to a boil. Simmer for 15 min. Add peas. Bring back to boil and simmer 4-5 min. Serves 4.
2 1/2 cups flour plus 1/2 cup for rolling
1 1/2 teaspoons salt
1 tablespoon oil
1 cup lukewarm water
Stir together flour and salt. Add oil and stir around bowl. Add water all at once. Knead into a stiff ball. Divide into 6 balls. Flour surface. Roll out chapatis. Lightly fry on hot, greased pan a couple of minutes on each side.