I have two different mind sets when it comes to cooking. The first is that I will spend hours going around the shops getting the right ingredients, put everything away neatly and cook a really lovely meal which usually takes a few hours. I find this all so enjoyable as I love cooking and having a delicious meal at the end, however this only ever really works when I finish work early or have a day off. So the other mind set is that I will get home from work and just eat several slices of toast to amuse my appetite, because I simply can’t be bothered to make anything else. I don’t think this will ever change, as I actually like eating less in the evening occasionally. However, I do need to start making more of an effort in the week to eat more healthily in order to feel better in myself. I need to cook and create recipes that are healthy and yummy, but most importantly quick and require minimum effort. These are the kind of recipes that I want to get here on the blog more, as I feel a lot of my readers are after that kind of thing. I love eating a meal that tastes good, and most importantly is homemade. This recipe was one of those things that just came into my head as something simple, then once I had the basic vision a few things got added to make it much more interested and more appetising to share. I love tomato based dishes, with a little kick of spice. They are generally easy to make and don’t need to sit for too long letting all the flavour come through. Apart from of course an epic bolognese. I wanted to make a sort of curry type dish, that could be served with rice and vegetables. I chose green beans as I try not to eat too many carbs in the evening as I like going to the gym a bit later. This dish turned out so flavoursome and so perfect for a quick and easy weekday meal.
Chicken & Tomato Curry
Ingredients
8 Chicken Thighs // 2 Can Chopped Tomatoes // 1 Chilli finely chopped // 1 Onion finely chopped // 4 Garlic Cloves finely chopped // 1tbsp tomato puree // 1 Can Butter Beans // 1tbsp Flaked Almonds // 1tsp Smoked Paprika // 2tsp Ground Cumin // 1tsp Ground Cinnamon

 

 

Start by heating up a little oil and knob of butter in a round baking dish, on a medium heat. Once bubbling, add the onion and garlic. Stir continuously until golden and soft. Add the three spices and fresh chilli and stir together. Add the chicken thighs and let them cook on each side for a few minutes until browned all over. You’ll need to keep mixing the onions around them to stop them from burning. After about 3 minutes on either side, mix everything together with a spoon and add the tomato puree. In the pan, add the butter beans and chopped tomatoes. Stir, turn the heat to low and cover. Let this bubble away for about 15 minutes.
In this time, you can prepare your rice or vegetables. When ready, stir everything together again and add the flaked almonds. These add a beautiful crunch to the dish and it works perfectly with green beans. This was all eaten just after I cooked this, however if you do want to store it I would put it in an air tight container and keep in the fridge for no more than 2 days.

 

 

– enjoy! – 
 
 
 
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This recipe is entirely my own. 

 

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