You’re all thinking it… I can see it in your eyes. Yes. I used pre-cooked chicken for my curry last week (don’t kill me?). Even now, looking at the delicious results of curry paste and coconut milk – I can’t bring myself to feel too shamed. Normally, I love cooking chicken from the raw state, watching the sides brown and turn a beautiful crispy shade of crunch and yum. But weeknight dinners can kill a cook, and when there’s limited time – sometime pre-cooked chicken is your best bet. After how fast and delicious this went, I can see myself making some pretty great curry throughout winter. Berlin winters aside, there’s definitely the need right now for some serious comfort food (no matter what side of the election you were on).
- 1 packet of red curry paste
- 250ml of coconut milk
- pre-cooked (or cook it) chicken (however much you want)
- 8-10 mushrooms
- 1 onion, diced
- 4 cloves, sliced
- 1 package peas
- So we start out with the best part of cooking: Prep. Go ahead and dice your onion, slice your cloves, chop up your mushrooms and deal with your chicken however you’d like. For me that meant, taking it out of the package, defrosting it and then slicing it into tearable strips
- Warm the stove up, and toss on some butter. What kind of world are we living in here!? Use as much as you want!
- Allow the onions, mushrooms and garlic to lightly simmer for 5-8 minutes
- In the meantime, throw the peas in some water to defrost them
- Add in the red curry paste and coconut milk, allowing it to very slowly heat over the mushrooms, garlic and onions
- When the mixture starts to lightly boil – toss in the peas and chicken. My chicken needed around 7 minutes on the stove – i.e. I timed my cooking so that the dish was finished just as my chicken was.
- To finish off: throw in a handful of spinach on the bottom of your dish and ladle the warm and decadent curry on top. It will wilt your spinach just enough to give it a warmer flavour without losing that crunch: eat.
You can see what I mean when I say it’s an easy weeknight dinner. I think I finished cooking this within 30 minutes of deciding that I wanted to make it at all, and was on the Skype phone call before too long. I adore chicken curry, and I’ve often thought that coconut curry wasn’t really something I would be interested in making a lot. This completely blew my mind. I didn’t have a recipe to source, so a lot of the ideas were off the cuff (and I’m still surprised they worked!). Give yourself a break and try something new this week (oh and let me know all your experimental cookery ways!)!