Curried Capsicum Sauce & Chicken

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I love it when you don’t have to go shopping for dinner. I had frozen chicken drumsticks, loads of peppers in the fridge and all the staples in the pantry. An easy way to defrost chicken is by soaking it in cold water. You’ll be surprized how quickly it takes, don’t ever defrost your chicken in the microwave it turns white and ruins the meat. If you’re looking for what essential items you need to stock your pantry with, click here.

This is one of the best sauces I have ever made, it’s so good I think I might sell it 😉 Use with pasta, add more stock and it can be a soup.

I’m so sick of eating boring baby marrows, I’ve found that if you roast them for a bit in the oven and then toss them into a frying pan to get a little charred, they taste amazing. You can add just about any seasoning and bam you’ve got jazzed up veggies.

This recipe might seem a bit long, but it’s actually super easy to make, so don’t be afraid 😉


INGREDIENTS

For the sauce:

1 tbsp olive oil
2 red onions, chopped
4 garlic cloves, crushed
1-2 red chillies, chopped
1 red pepper
1 green pepper
1 yellow pepper
1-2 tbsp medium curry powder
1 heaped tbsp tomato paste
1 tsp xylitol/sugar
400ml boiling chicken stock
1 tin chopped Italian tomatoes
1 bay leaf
1 tbsp balsamic vinegar
Sea salt and fresh black pepper
3 heaped tbsp full cream yogurt
Micro herbs

For the chicken:

2 free-range chicken drumsticks per person
Maldon / Course Sea salt
Coconut oil

For the rice:

1 cup basmati rice
1 heaped tsp turmeric
1 large pinch sea salt
1.5 cups chicken stock

Curried Baby Marrows:

1 punnet baby marrows, sliced into chunks
1 tsp coconut oil
1 tsp medium curry powder
1 clove garlic, chopped
Sea salt & black pepper
The juice of ½ a lemon


METHOD
Serves 5
Preparation 30 minutes
Cooking time 40 minutes


Preheat the oven to 200°C and boil the kettle.

Soak your rice.

In a food processor chop the onions, garlic and chilli. Place a large saucepan on high heat and add the olive oil. Once the veggies are chopped toss into the pan along with the curry powder and the xylitol/sugar. Fry for 7 minutes.

While the onions are frying, place the peppers over an open flame (if you don’t have gas, don’t worry this won’t ruin the dish if you don’t do it!) Keep them on the flame until the skin is nice and charred. Scrape off the very burnt bits, chop them, and then chuck into the pan. Along with the tomato paste, a good season with salt and pepper. Fry for 3 minutes, then add the stock. Turn the heat right up and let the stock reduce (about 4 minutes).

Add the tinned tomatoes and cook for 5 minutes, with the lid on. Then with a hand blender, blend the sauce until smooth. Add the bay leaf, a dash of balsamic and simmer until ready to serve.

Rinse the rice until the water runs clear. Place the rice, 1.5 cups of boiling stock, the turmeric and salt into a pot with a sealable lid. Once the water starts boiling, turn the heat right down and cook for 15 minutes, without lifting the lid.

Place a non-stick frying pan on high heat and add the coconut oil. Season the drumsticks with sea salt, black pepper and a little dust of curry powder. Fry for about 10 minutes, flipping the legs over after 5. Place on an oven tray and cook for 15 minutes.

Once the timer has gone off for the rice, turn the heat off and steam for a further 15 minutes, without lifting the lid.

Chop the baby marrows at a slight angle into chunks. Place in a roasting tray, with the coconut oil, sea salt, garlic and curry powder, roast in the oven for 10 minutes.

Once the baby marrows have finished roasting, chuck them into the frying pan you used to brown the drumsticks, fry until golden brown, tossing regularly. Once cooked, squeeze over the lemon juice.

Check the sauce and adjust the seasoning, if necessary. Add the yogurt and stir.

To serve, dish up the rice, spoon over a lot of sauce, evenly divide the baby marrows and place the chicken drumsticks on top, sprinkle the micro herbs and you’re good to go.

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