This is a variation on a recipe my grandma used to make. I’ve had to adapt it to our current diet restrictions, as the original french-onion spices are a no-no in our now onion-free house. This is also an easy one to make gluten-free, and I have also on occasion made it dairy free too. When pressed and in the off-season, I also use canned peaches – but I’m careful with the syrup as it can be so sweet as to overpower this dish. This is a simple dish and I often have fun mixing up the spices and trying different combinations, but it’s still at its best as a no-fuss simple homage to great produce.
Ingredients
2 chicken thigh fillets
4-5 peaches (ours were discounted for stewing only)
2 tsp turmeric
1 tsp ground coriander
1/2 tsp nutmeg
pinch of chilli
pepper
3 cups rice
1 bunch brocollini
butter (or non-dairy margarine)
1-2 tsp rice flour
1 tsp low GI sugar
olive oil
Method
Put rice in rice cooker and follow device instructions to cook.
Boil a jug of water, and add it to saucepan. Add the chicken (we always freeze our meat so this also defrosts). Boil until cooked, then remove and dice. Save at least 1 cup of the stock water.
Slice peaches into small pieces. And then dice the brocollini into bite-size pieces.
Put chicken into empty saucepan and cook in oil, with a little butter. Add peaches and stir. Add the spices and cook for at least 1 minute. Now add the stock till it covers the ingredients. Add the flour and stir to remove any lumps.
You can mix it separately in a cup with a little of the left-over stock to make sure it dissolves if you prefer. Add sugar to taste, and cook curry till it starts to bubble and the peaches are soft but not dissolved.
Steam the brocollini. For this recipe, I used the microwave, but it could just as easily have been done in a steamer.
Serve the chicken on rice with a side of brocollini. This recipe served 2 adults and 2 children with enough leftovers for one lunch the next day.
