Usually my children are not so keen on curry, however being half Sri-lankan this is not an option for me! My oldest girl used to eat a lot of spice, in fact at 22 months in Sri-Lanka she was eating curry off my plate. She went off spice and is now age 7 working back onto it. My boy has never been into anything spicy and so he is definitely a work in progress.
So this time I went at it from another angle. A fragrant but mild curry served with rice and optional naan on the side. However I sold it as “it’s not a curry, it’s chicken with naan”. It worked. WIN.
The beauty of this meal is it can either be made in the slow cooker/crock pot or on the hob.
Here is the recipe:
- 1/2 tbsp olive oil
- 500g chicken on the bone, skinless
- 2 onions
- 2 cloves garlic
- 2 peppers
- 3 carrots
- 500ml chicken stock (mine was homemade)
- 50g sachet creamed coconut
- 1 tsp tumeric
- 1 tsp cumin
- 1 tsp coriander
- 1/4 inch fresh/frozen ginger, grated
- 1/2 cup dried lentils
- Brown the chicken in a pan. Add the onions and garlic to soften them.
- Then either place all ingredients in a slow cooker/crock pot and place on high for 8 hrs.
- Or cook in a large pan on a medium heat for 40 minutes.
- Serve with rice and naan if wanted.