Chicken coconut curry
The golden creamy coconut sauce coating the chicken, and lovely sweetness from the raisins, makes it mild and soothing. Thigh meat is packed full of flavour and a lot cheaper to buy. You can easily jazz this up for adults by throwing in some spring onions, coriander and toasted almonds. Or have it curled up on the sofa with a baked sweet potato.
600g boned chicken thighs, chopped into bite size pieces (approx. 1-2 inches)
80g green beans, cut into slices
40g korma paste
2 onions, finely chopped
3 spring onions, finely sliced
1 tin coconut milk
40g flaked almonds, toasted
red or green pepper, diced
Oil for frying
Heat some oil in a frying pan or sauté pan and soften your onions over a medium heat.
Add your chopped thigh meat and lightly brown for a few minutes so no raw pink chicken flesh is showing.
Next, add the curry paste and cook for a few minutes before adding the coconut milk. Allow to sit and simmer for about 20 minutes, stirring every so often. You want the coconut milk to reduce down to a lovely thick 'coating the back of your spoon' consistency. If it gets too thick, just add a splash of water.
Add your raisins, green beans and pepper. You want a bit of crunch on the beans and pepper so only cook for a few minutes.
To adapt for a more adult taste just reheat in the pan and add some more green beans, as the first would have wilted slightly, and throw in some coriander, spring onions and toasted almonds. If you want more heat, a few slices of fresh chilli would work well too.