Last night, in a hurry to cook dinner and with loads of chicken left over from a roast the night before, I decided to try my hand at making a very quick, but tasty curry.
Strictly speaking, I’m sure it isn’t ACTUALLY a curry, but it hits the spot in the same way my local takeaway does, so I’m sticking with it.Print
Easiest Curry Ever
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 1x
- 2 T olive oil
- 1 medium white onion (chopped)
- 1 tube Harissa
- 1 can Coconut Milk
- 2 T sugar
- 1/2 C frozen spinach (microwave quickly to defrost a bit and squeeze out excess water)
- 4 broccoli florets (frozen)
- 1 C cooked and shredded chicken (I used leftovers from a roast)
- 1/2 C frozen carrots (again, I used leftovers from a roast)
- Fry up the onion in the olive oil. Takes about 2 minutes.
- Add in the entire tube of harissa and stir together. Then add the can of coconut milk. This makes the basic curry sauce. Let it come to a simmer, but not boil.
- Then, add in the spinach, making sure to squeeze any excess water out of it. Stir it in.
- Add the broccoli and the carrots in and allow them to cook through*
- Finally, add in the chicken and simmer for a few minutes so that it warms through.
- To take away some of the spiciness, add in the sugar.
(A note: I find it easier when using frozen veggies to quickly microwave them for a couple of minutes so that they are not totally frozen when adding them in. Sure it removes some of the nutrients, but if you’re eating a curry, you’re probably not that concerned anyway!)
I serve mine over mashed potatoes, as I love the way it works together. But you can do the traditional rice or try it on french fries. You can even eat it by itself!
Again, though, my fiance DID find it a bit spicy (even with the sugar) and so I gave him half an avocado to help cool his mouth between bites.
Enjoy! Let me know if you try it!