Meal planning and Chicken Coconut Curry

This is a little late but here is this weeks meal plan:

Monday : Freezer food – this is for days when I’m too busy or tired to pull a meal together. This week it was Bistro chicken and broccoli pies ( frozen when reduced to clear in Asda) with mixed veg.

Tuesday : Spaghetti bolognese – I used a cheaper minced beef than I normally do and was disappointed. I won’t make that mistake again.

Wednesday : Vegetable curry

Thursday : Cheese and broccoli gnocchi

Friday : Jerk chicken with coconut rice

Saturday : Sticky pork with rice. Recipe here

Sunday : Family get together and meal at a restaurant

Last week lots of you asked for the recipe for Chicken and Coconut curry. So here it is:

You will need:

3 skinless&boneless chicken thighs ( or breasts – I prefer thighs in curries)
1/2 can of coconut milk
1 tin of chopped tomatoes
1 small sweet potato cubed
1 onion or shallot chopped
1/4 jar of Balti ( or other curry) paste. I used Indi grand.
1 tablespoon of shredded coconut ( not essential but tasty)
Olive oil

Fry your onions in a tbsp of olive oil until soft and golden, add your Balti paste, whole chicken thighs and sweet potato. Fry until meat is browned. Add chopped tomatoes and coconut milk and cook for approx 5-8 minutes. At this stage you may wish to add up to 100ml of water – this depends on how thick you like your curry to be. Reduce heat and simmer for 15-20 minutes. Your meat should now be tender enough to pull apart into smaller pieces. If using add your coconut, cook for a few more minutes and serve immediately.

I served mine with fragrant rice and flatbreads. You can find the recipe for the flatbreads here



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