Chicken and potato stew
People generally don’t think of chicken curry as being particularly healthy, but water down the sauce, throw in a few green beans and call the whole thing a stew and it becomes something lighter and fresher altogether.
That’s not to say that a regular curry is unhealthy at all, as long as you’re using fresh ingredients and being careful about the amount of oil/ghee as salt you’re using. But still, it’s nice to try something a little different so this evening we went for another recipe from Anjum Anand, and I think it’s a keeper.
It uses pretty much the same elements as a regular curry - chillies, ginger, garlic, onions and a bunch of dried spices - but by adding a couple of cups of boiling water and letting the chicken and potatoes cook away in all this, you end up with a delicious broth. There’s lots of garam masala in here too (and in our case, an extra strong version made by my nan!), and this gives it a really warming heat. It’d be great for the winter, although the fresh, slightly crunchy green beans made it suitable as a ‘summer’ dinner too (I know, I know, “what summer?”)…
You can find the recipe on this site.