Creamy Chicken & Vegetable Curry

This week is National Curry Week so what better excuse to warm up your week with a quick and creamy curry that’s packed with flavour and made extra luxurious with Langage Farm clotted cream.

Serves 2–3 | Prep & Cook: 25 minutes

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp ginger, grated
• 2 tsp curry powder (mild or hot to taste)
• 1 tsp ground cumin
• 2 chicken breasts, cut into bite-sized pieces (or use chickpeas for a vegetarian option)
• 1 red bell pepper, sliced
• 1 small courgette, sliced
• 400g chopped tomatoes (tinned)
• 100ml water or stock
• 3 tbsp Langage Farm clotted cream
• Salt and pepper to taste
• Fresh coriander, to garnish
• Cooked rice or cauliflower rice, to serve

Method:

• Heat the oil in a pan over medium heat. Add the onion, garlic, and ginger, cooking until soft.
• Stir in the curry powder and cumin for 1 minute until fragrant.
• Add the chicken (or chickpeas) and cook until browned on all sides.
• Add the chopped tomatoes, sliced vegetables, and water/stock. Simmer for 10–12 minutes until the chicken is cooked through and the vegetables are tender.
• Remove from the heat and stir in the Langage Farm clotted cream for a rich, creamy finish. Season with salt and pepper.
• Serve with rice or cauliflower rice, and garnish with fresh coriander.

Tip: Batch cook and freeze portions for quick meals during the week.