Hi.

My name is Hannah, and I am a Sydney based freelance travel writer. Tales & Trails is a collection of my stories, tips, tricks, snaps and videos I have created along the way. I hope you enjoy them x

Chicken Curry with Carrot & Coriander Salad......

Chicken Curry with Carrot & Coriander Salad......

Love comfort food without the discomfort afterwards? This dish is FULL of veggies and made without the heavy coconut cream you find in a lot of curries. It is super quick, super easy and super delicious! This is my version of  one of my hero's 30 minute meals. Who doesn't love a bit of Jamie Oliver for dinner?

WHAT YOU NEED

Curry:

  • 2 onions
  • 0.25 pumpkin
  • 1 small cauliflower
  • 1 fresh red chilli
  • 4 cloves of garlic
  • a bunch of fresh coriander
  • ½ a  jar of rogan josh paste
  • 400g tin of chicken
  • 500mL of chicken stock
  • 100g prewashed baby spinach
  • 200g tub of natural yoghurt

Rice: 1 mug of basmati rice

Carrot Salad:

  • 5 or 6 carrots
  • 1 fresh red chilli
  • a bunch of fresh coriander
  • a 2cm piece of fresh ginger
  • 1 lemon

WHAT YOU NEED TO DO

Curry:

Peel and slice the onions and add to the large pan with a splash of water and a few good lugs of olive oil. Cut the pumpkin into bite size pieces without skin or seeds. Add to the pan.  Cut the cauliflower it into bite-sized chunks, and throw them into the pan and add the chilli. Crush in the unpeeled garlic. Finely chop the coriander (stalks and all). Reserve a few leaves for garnish and add the rest to the pan with the chicken stock. Add the rogan josh paste and the chicken. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally. While the curry is cooking, always check its consistency and add more stock if needed.

Carrot salad:  

Wash and trim the carrots. Grate them in food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed), the top third of a bunch of coriander and a peeled 2cm piece of ginger. Tip into a serving bowl. Top it off with a good squeeze of lemon juice, zest and olive oil, garnish with coriander leaves.

Serve the curry with rice (I assume you all know how to cook that!) and some yoghurt and coriander on top.

Oink oink,

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