Caravan chicken and veggie curry

I love curry. Maria is less enthusiastic, so I enjoy getting some spices brewing when I get a chance. We had some chicken thighs from Kunara organic butcher and some veggies in the fridge that I wanted to use before we head to the farmers market again on Sunday. And I wanted to experiment and make up my own flavour too ....

I also had the chance to be around the van late afternoon so I could baby sit the pot while it brewed away.

Servings

4

Time

2½ hours, most of that cooking time.

Equipment (main)

• Chopping boards and knife
• Wooden spoon
• caste iron enamel pot
• saucepan for stock and couscous

Ingredients

• ghee
• 1x onion, chopped
• 1x tbsp minced ginger
• 3 or 4 cloves of garlic, minced / finely chopped

1 heaped tsp of the following spices for depth

• cumin
• coriander seed (ground)
• turmeric

plus a few dried bay leaves

½ tsp of the following for 'brightness'

• cinnamon
• cloves (4)
• grated lemon rind (½ lemon)

then the following for heat (although I mede this one very mild)

• paprika
• dried chilli
• curry powder

• 5x organic chicken thighs
• 1x tin organic tomatoes chopped
• 1x tin coconut milk
• ¼ cup stock (I needed to add this after I added the veggies to add some liquid)
• 2 carrots, sliced
• 1x zucchini chopped into largish chunks
• 3x kale leaves chopped

• fresh herbs to add at the end (I used parsley)

Couscous

• 1½ cups stock 
• 1½ cups couscous
• dollop of butter

Method

1. On the stovetop, sauté the onion in the ghee until translucent
2. add the ginger and garlic and stir for 30 second to release the flavours
3. add the spices and stir quickly making sure they don't catch and burn
4. add the chicken and coat with the spice mixture while browning
5. add the tins of tomato and coconut milk and bring to the boil
6. Place the pot (covered) into an oven (if you have one) at about 120˚ and leave for 1½ hours checking and stirring occasionally.
7. Add the carrots add return to the oven for the final 30 mins
8. Bring the pot back onto the stove top, add the remaining (fast cooking) veggies and herbs and cook through.
9. While the last veggies are cooking, bring the stock to a boil in a saucepan then remove from heat. Stir in the couscous, put the lid on the saucepan and leave for 3 or 4 minutes.
10. Add the butter and use a fork to 'brush' the couscous until it is light and fluffy.
11. By now the curry is ready, serve in bowls beside the couscous and enjoy.