Yellow chicken curry - an aromatic recipe with lots of vegetables

Homemade curry is not that difficult to prepare, you just need to skilfully handle with spices. Curry sauces can be prepared a very large amount of vegetables. When blended they create a thick sauce. The main vegetables used in the sauce are butternut squash, carrots, and corn. They perfectly harmonise with aromatic spices and are a warming idea for lunch / dinner in this autumn time.

Ingredients for 6 servings:

• 750g of chicken breast
• butternut squash
• 2 carrots
• leek
• 3 cob of corn
• 200ml of coconut milk (canned)
• 2 onions
• 1cm of ginger
• 4 garlic cloves 
• half a teaspoon of turmeric
• a teaspoon of fenugreek
• a teaspoon of ground allspice
• a teaspoon of ground cumin
• a teaspoon of paprica
• half a teaspoon of cinnamon
• half a teaspoon of chilli
• 3 bay leaves
• 1 anise star

Plus your favorite sides, e.g. naan bread, papadoms, rice or couscous

Method:

In large pot fry the chopped onion, leek, ginger and garlic using a little bit of oil or olive oil. Fry until soft. Add the diced pumpkin and carrots. Pour the water over the vegetables only in 3/4 and cook for about 30 minutes. During this time, you can also cook the corn and dice the chicken. When the vegetables are soft, blend them and add all the spices: turmeric, fenugreek, allspice, sweet pepper, chilli and cumin. Blend. Add chopped chicken, bay leaves and anise. Simmer, covered, for about an hour. During this time, you can slightly cool the corn and separate the grains - use a knife for this. Finally, add the coconut milk. Stir together with the corn.

Green chicken curry - idea how to eat more vegetables.

This curry sauce is just vegetables and coconut milk. That is an extra portion of vegetables that you can't see in the sauce. The sauce is creamy and aromatic with low fat content. Another idea for a chicken dinners

Ingredients for 6 servings:

• 800g chicken breasts
• 2 onions
• 2cm ginger
• leek
• 5 garlic cloves
• broccoli
• 2 green peppers
• courgette
• 400ml light coconut milk
• bay leaves, anise, cardamom, cumin, a pinch of cinnamon, salt, pepper
• tablespoon of rapeseed oil

Extras:

• naan bread
• papadoms
• rice or couscous

Method:

On a tablespoon of oil, fry chopped onion and leek. When the onion softens, add chopped garlic and ginger and diced courgette. Fry for few minutes. While frying vegetables, cut the broccoli. Separate the florets from the stalk. Put the florets away - and grate the stalk using cheese grater. Add to vegetables. Pour boiling water (just to cover vegetables) and cook until tender - about 20 minutes. Blend into a thick sauce. Now put the diced chicken and spices directly into the sauce (bay leaves, anise, cardamom, cumin, a pinch of cinnamon, salt, pepper) Cook for about an hour. Then add the chopped paprika and broccoli florets to the sauce. Cook another 20 minutes. Finally, add coconut milk. Boil and season to taste if necessary.