I always find it remarkable how it’s the throw together meals, the quick and easy mid-week dinners that my kids love the most. When I served this last week, I got repeated comments of how ‘delicious’ it was, and many thank you’s at the conclusion of them meal for ‘making such a yummy dinner’. Well, I’ll be!
I try to keep our budget at $10 per meat component of any meal and although some nights it will be more (especially if we’re having fish), this meal uses only a $6 packet of chicken mince, a few potatoes, and some frozen peas. It’s a very affordable meal for any family, large or small. I buy my chicken from a discount supplier and love that I’m able to afford free-range for a fraction of the cost of other retailers such as Nosh, Farro Fresh or even the supermarket. I usually buy around $100 worth of chicken at a time (in various cuts – breast, thighs, mince, butterflied, drums etc) and keep it all in my deep freeze. I love having options! If you don’t have a deep freeze, obviously this isn’t an option but it’s worth stocking up if you can when there are great specials at your local store.
If your kids are anything like mine, they’ll usually complain if something is ‘spicy’, but I’ve significantly reduced the amount of curry powder in this dish which allows me to introduce them to new flavours without complaint about the hit of hot. The smallest amount of curry powder in this meal didn’t deter them and instead they loved it and it’s teensy aroma of curry. Even my little one gobbled it up and had seconds.
This really is an easy and satisfying weeknight meal. It’s a one pot wonder too which always means less clean up too! Double win! I hope you’ll try it and enjoy it too!
- 2 T olive oil
- 500g waxy potatoes, washed and cut into 2cm cubes
- 2 medium brown onions, diced,
- 2 cloves garlic, crushed
- 1-2 t curry powder (or to taste)
- 500g free-range chicken mince
- 1 C chicken stock
- 1/2 C coconut cream
- 1 C frozen peas or beans
- 1/4 C coriander leaves, washed, dried and roughly chopped to serve
- 2 T fresh cream
- Heat the oil in a large pan over medium heat (I use my Le Creuset or something similar).
- Add the potatoes, onions, garlic and curry powder and cook, stirring occasionally for 5 minutes.
- Increase heat to high, add the chicken mince and cook for 3 minutes. Add the stock and coconut cream. Bring to the boil.
- Reduce heat to medium and simmer, uncovered, for 10 minutes until the sauce thickens a little and the potatoes are tender, but not breaking up. Add the peas and cook for 5 minutes. Stir through the coriander.
- Serve on rice with a drizzle of cream (optional) and extra coriander to garnish.
- Increase curry powder to 1 T if serving for adults. I have reduced the amount for kids.