EASY CHICKEN and SWEETCORN CURRY

An easy CHICKEN & BABY SWEETCORN CURRY takes around 10 minutes to prepare. This was a very simple recipe using few ingredients and producing a wonderful depth of flavour.

The bombay potatoes and spinach saag bhaji was very quick to prepare too.

Our flatbreads flavoured with warm spice were less doughy but equally as tempting as any naan bread.

We prepared everything in the afternoon so the meal was ready to heat through within 10 minutes.
Why not save on the cost of a takeaway and enjoy a lovely fresh tasting curry with a lot less calories.

Why not take a look at our easy recipe below:

Here's how to make the chicken curry - ready in no time! The bombay potatoes and spinach saag bhaji recipes will be on the blog soon.

CHICKEN & SWEETCORN CURRY

Serves 4

500-600g sliced chicken breast (skin removed) 

Half 400g tin of coconut milk (or a small tin)

Half jar of Patak's mild curry paste

Small pack of baby sweetcorn

2 large onions

One large red chilli (optional)

Oil

Salt & pepper

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Finely dice the onion and fry in a little oil until soft. 

Add the curry paste and stir through for a couple of minutes. 

Tip the ingredients into a saucepan.

Add the chicken breast.

Add the coconut milk. 

Add a little water if you feel the dish needs it.

As we had used a mild curry paste we added a whole chilli to the pan, removing most of the seeds.

Cook gently for 15 minutes.

Add the baby sweetcorn and continue cooking for another 5 minutes. 

Taste and add salt and pepper if you wish.

Remove chilli before serving.

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FLATBREAD

100g plain flour

1 teaspoon of paprika

1 teaspoon of cumin powder

1 teaspoon of coriander powder

pinch of salt

water

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Put all the ingredients into a bowl and mix, then add a small amount of water at a time until all the flour is sticking together in a dry ball, if the ball is sticking to your hands or the side of the bowl, then add a small amount of flour. 

Kneed the ball for a minute and then set it to one side for 10 minutes.

Split the ball down into 3-4 portions.  Roll each into a small ball in the palm of your hand then place on a flat surface and roll out into a circle about 1mm thick.

Place the dough into a medium hot dry frying pan and cook on both sides. You will know when the first side of the dough is cooked as it starts to form bubbles. At this point turn over and the other side. 

Remove from the pan and set aside until required.

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