This quick and authentic Indian one-pot dish is flavoured with spices and fragrant coriander, and comes together in under 30 minutes, making it the perfect weeknight meal. And because the flavours only get better overnight, it’s perfect for the next day as well.
- 3 tablespoons extra virgin olive oil
- 2 cups onion, diced
- 2 teaspoons garlic powder
- 440g can peeled tomatoes, chopped
- 600g chicken thigh fillets, cut into 2cm cubes
- 3 tablespoons vindaloo or green curry paste
- 1 cup chicken stock
- 1 cup frozen peas
- coriander, to garnish
Heat the oil in a large saucepan over medium heat. Add the onion and fry until golden, then add the garlic powder and tomatoes, stirring until the mixture forms a thick paste.
Add the chicken and stir until browned and cooked through.
Stir in the curry paste, then add the stock and peas. Bring to the boil, then lower the heat. Cover and simmer for 20 minutes, or until the chicken is tender. Garnish with coriander and serve atop a bed of basmati rice or with roti bread.
Recipe taken from Cooking from the Heart by Gaye Weeden and Hayley Smorgon
Australia is home to a vibrant and close-knit Jewish community, drawn together by the customs of the kitchen. But the roots of this community reach across the globe. From the shtetls of Eastern Europe to the tropical paradise of 1930s Rangoon, these brave and resilient migrants have overcome untold hardships and found a welcoming home in Australia, while creating a culture and cuisine enriched by many diverse backgrounds. Featuring the compelling stories and nourishing recipes of 26 migrants from across the globe, Cooking from the Heart features traditional classics such as latkes and onion soup along with less typically Jewish fare, such as the Brazilian-inflected picanha with farfale. With dishes that reflect their far-flung origins, such as the Scandinavian lingonberry pie and coconut babas, this book is an eclectic sampling of the dishes that characterise the Jewish community. Beautifully photographed by Mark Roper, Cooking from the Heart gives readers a feast for the eyes and food for the soul.
You can purchase Cooking from the Heart at cooked.com.
Published by Hardie Grant Books.
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