Recipe: Lazy Day Curry

I know there are purists out there who will say a real curry requires a great deal of preparation from raw ingredients.  And they're probably right.  A curry made completely from scratch is divine.  But I'm not from a curry-making heritage, nor do I have the time or inclination to put into creating such a meal.  So I go for a really lazy option that tastes pretty darn good.  Not only that, if you bulk the meal out with plenty of vegetables, there will be leftovers for lunch.  Always a good outcome!

This is not so much a recipe as a loose set of instructions for you to interpret as you will. 

1. Finely chop an onion and a clove or two of garlic and saute until softened.  Add curry paste to your taste preference and cook until it smells great (a minute or so).
2. Add the chicken to the pan and stir fry until cooked, then add the vegies, a tin of light coconut milk and 1/2-1 cup of chicken stock (I use water and stock powder).
3. Cover the pan and simmer until the vegies are all cooked through.
4. Serve over cooked basmati (or some other!) rice.

For vegies, I include any combination of pumpkin, sweet potato, carrots, cauliflower and zucchini.  You could also add a tin of chickpeas if you wanted to.  I use curry paste from Aldi ~ use any brand/type you like.  It's your curry!!!

There you go.  Simple.  Fuss free.  Delicious.  Fairly inexpensive.  Just the thing for a busy, hungry family.