Col's 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.
2½ hours, most of that cooking time.
- Chopping boards and knife
- Wooden spoon
- caste iron enamel pot
- saucepan for stock and couscous
- 1x onion, chopped
- 1x tbsp minced ginger
- 3 or 4 cloves of garlic, minced / finely chopped
- coriander seed (ground)
½ tsp of the following for 'brightness'
- cloves (4)
- grated lemon rind (½ lemon)
- 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)
- 1½ cups stock
- 1½ cups couscous
- dollop of butter
- On the stovetop, sauté the onion in the ghee until translucent
- add the ginger and garlic and stir for 30 second to release the flavours
- add the spices and stir quickly making sure they don't catch and burn
- add the chicken and coat with the spice mixture while browning
- add the tins of tomato and coconut milk and bring to the boil
- Place the pot (covered) into an oven (if you have one) at about 120˚ and leave for 1½ hours checking and stirring occasionally.
- Add the carrots add return to the oven for the final 30 mins
- Bring the pot back onto the stove top, add the remaining (fast cooking) veggies and herbs and cook through.
- 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.
- Add the butter and use a fork to 'brush' the couscous until it is light and fluffy.
- By now the curry is ready, serve in bowls beside the couscous and enjoy.