I’ve already mentioned that sometimes it’s hard for me to find time (and energy) to cook, and I know that’s a common problem, because I see it on Twitter all the time. It’s hard enough when you’re a full time working woman, who is primarily responsible for coming up with food in the evening (whether you’re single or in a relationship). Throw a baby or a toddler into the mix? And it’s 100 times harder.
So I’m starting a record of quick, easy to execute dishes that are comforting for a cold winter night, but don’t take hours and hours of cooking. Even one of my go-to dishes during summer, the grain bowl, takes too long to put together when I want to eat before 8.30pm (and the toddler just WON’T LET ME GO). And I’m lucky, I work from home, so I can (sometimes) get it together to put dinner on before my boy comes home from daycare, but we aren’t all that lucky.
This was dinner last night, and it was quick, easy and tasty. Yes, I’m big into Indian flavours at the moment – spices like turmeric, cinnamon and masala make sense in winter because they are warming and tasty, but they’re also good for boosting your immune system and keeping you healthy, so it’s a win-win.
Chicken Keema (or a way of using chicken mince that isn’t meatballs) – link to original recipe here, which is where I took the pic from too.
500g chicken mince (or pork)
2 tsp oil
1 medium onion, chopped fine
2-3 green chilies, chopped fine (I used jalapeños)
1 inch piece of fresh turmeric, finely minced (optional, my addition)
1 inch piece of ginger, finely minced(optional, my addition)
1 large garlic clove, finely minced(optional, my addition)
1 tbsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
2 tsp red chili powder or chilli flakes
1 tsp garam masala
4 tomatoes, diced (I used a tin of chopped Italian tomatoes, as I had no fresh)
Salt to taste
½ tsp black pepper
2-4 tbsp Greek yoghurt (optional, my addition)
1 cup frozen peas (optional, my addition)
1 cup broccoli and cauliflower florets (optional, my addition)
- In a large, deep frying pan, heat oil. Once warm, add onions and chilies and sauté until onion is softened. Then add in the ginger, fresh turmeric and garlic, if using, and fry until fragrant.
- Add chicken mince and mix. Cook on medium low heat until chicken is cooked through (chicken will turn white)
- Now add all the spices and stir, until the spices are integrated and slightly toasted. Then add the tomatoes, fresh or canned
- Cook for good 20-25 minutes or until the liquid is completely cooked off. Keep stirring it in between. Traditionally, this is a fair dry curry, more about the mince and spices than the sauce, but I wanted it to be more saucy, so once most of the tomato had cooked off, I added in a few spoonfuls of Greek yoghurt for some saucy creaminess.
- The original dish also entirely lacked vegetables, and I wanted some, so I tossed in some frozen peas, and sautéed some broccoli and cauliflower in a pan, then threw them in at the end. If I’d been using my brain, I’d have added frozen broccoli and cauliflower straight into the curry, which would have saved on dishes and time, so do that rather.
- Serve over rice or with naan.