April 20, 2017 A tasty and economical family recipe – Move over, Jamie and Heston
Okay, let me get this out of the way first: I’m no Jamie Oliver or Heston Blumenthal.
In saying that, though, I love to cook and, along with my wife, we’re always on the hunt for new recipes.
Sure, we have our weekly staples, but we also like to mix it up.
We have two girls under three, so finding the right recipes that everyone enjoys is often a huge task.
Also, now that we’re starting to settle into a bit of a groove with raising a young family, we’re actually adjusting to a new norm.
You see, when you’re in the throws of those first 12 months of having a baby, it’s hard not to opt for easy, convenient meals when you do your shopping. In other words, it can often be a struggle to plan and shop, let alone actually cook the meal itself.
Our brief for a good recipe is pretty simple, actually.
First and foremost, it’s got to be tasty. Pure and simple.
Equally important, though, it’s got to be healthy, particularly in that we’re cooking for two kids, who, to be fair, aren’t crazily fussy.
Lastly, it can’t break the bank – to give you some idea, we typically spend $150 plus each week on groceries.
Getting back to my earlier caveat, while I’d like to take credit for the following recipe, it is actually a tried-and-tested Bill Granger favourite.
And one that our family keeps coming back to time and time again. And as the name implies, it’s a simple one pot dish…
A tasty and economical family recipe: One Pot Curried Chicken and Rice
Cooking time: 50-60 minutes
Level: Easy as
1 kg pieces chicken
2 tablespoons Indian curry powder
1 tablespoon olive oil
1 onion diced
2 cloves garlic
1.5 cups basmati rice
3 cups chicken stock
0.25 cup coriander leaf
150 g natural yoghurt
1/2 chopped cauliflower
1/2 cup frozen peas
Salt to taste
1. Preheat the oven to 200℃
2. Place the chicken in a large bowl, add the curry powder and toss to coat the chicken.
3. Heat a heavy based oven proof pan that has a tight-fitting lid, over a moderate heat.
4. Add the oil and the chicken pieces and cook until the pieces are sealed and browned all over.
5. Remove to a plate.
6. Add the onion and garlic to the pan and cook until the onions are soft and pale golden.
7. Add the rice, stir to combine and cook for 2 minutes.
8. Add the chicken back into the pan in a single layer then add the frozen peas and cauliflower, carefully pour in the stock.
9. Put the lid on and place the pan in the oven, cook for 35-45 minutes or until the rice is tender and has absorbed all the liquid.
10. Top with coriander leaves and serve with yoghurt.