The Soldier's Charity and a darned good Chicken and Coconut Curry

No surprise that Curry is one of the nation's top dishes, coming out time and time again at the top of the list of our favourite dishes. We owe this great love in thanks to the British Army and the some 20,000 soldiers that were based across the Asian Sub Continent during the 18th and 19th century. Cooks of the East Indian Company developed Anglicized versions of Indian dishes and the modern curry was born!

The Soldiers Charity is a charity organization that gives lifetime support to Soldiers and their families both serving and retired. Our soldiers do so very much for us. They regularly put their lives on the line in the defence of freedom. Their families are no strangers to sacrifice and as a former spouse of a serving soldier, I know only too well the price that is paid.

The Soldiers Charity is able to provide financial support when they are in real need of it, a need that goes up every year.

In April they will be holding one of their largest fundraisers of the year, The Big Curry.



All over the country, individuals and organizations will be holding Big Curry events to help to raise money for this very worth while charity. Now in its 5th year, ABF The Soldiers' Charity are asking families across the UK to join in their flagship fundraising event The Soldiers' Charity Big Curry. By signing up to host a one off Big Curry themed event you can help to support and raise for our soldiers, former soldiers and their families. You can find out more about it and sign up or even give a donation to this very worthy charity here.



In honour of this very worthy cause I cooked up a curry for Todd and myself tonight. Curry wasn't something I really ate a lot of before I came to live over here in the UK. I had only ever tasted it once and yes, it was at a Soldier's home who was stationed in Suffield, Alberta in Canada, back in the 1980's. I fell in love with it then and have embraced it totally since moving over here in 2000.



It's not something that is really all that spectacular to look at . . . and some might even find the smell of it cooking disgusting . . . it is all a matter of taste, which is very subjective I have come to discover.



We happen to love it. Todd likes his with a little bit of heat . . . while I am a curry wimp and I like mine a bit milder. I usually prepare it somewhere in the middle but have been known to enjoy Chicken Tikka from time to time.



This is an easy and quite delicious version that sits just about there . . . in the middle. You can adjust the heat by the strength of the curry powder that you use and of course the amount of chilies. I do hope that you will give it a try and that you will find it in your hearts to support our Soldiers who give so very much in some way as well. Thank you very much!



*Chicken and Coconut Curry*
Serves 4
Printable Recipe

Easy and quick and very tasty. You can substitute the chicken with pork, beef or lamb if you wish.

1 TBS sunflower oil
1 large onion, peeled and coarsely chopped
2 cloves of garlic, peeled and crushed
1 inch piece of fresh root ginger peeled and grated finely
2 large green chilies, deseeded and finely chopped
1 TBS garam masala
a small handful of coriander leaves picked and stalks, roughly chopped
1 TBS curry powder (the strength is up to you)
1 440g tin of coconut milk (about 2 cups)
150ml of chicken stock (scant 2/3 cup)
1 pound boneless, skinless chicken thighs, cut into cubes
fine seasalt and freshly ground black pepper to taste
3 ounces frozen petit pois (about 1 cup)
lime wedges, pilau rice and naan breads to serve

Heat the oil in a large skillet. Add the onions, green chilies and garlic. Cook over low heat until softened, stirring frequently, without browning. Add the ginger., coriander stalks, garam masala and curry powder. Fry for a further minute or two. Add the chicken. Cook and stir to brown all over. Stir in the coconut milk and chicken stock. Season to taste with some salt and black pepper. Bring to the boil, then reduce to a simmer and cook for a further 15 minutes. Stir in the frozen peas. Cook for several minutes longer. The chicken should be cooked through and the sauce somewhat thickened. Remove from the heat and stir in the coriander leaves. Serve immediately with some Pilau rice, naan bread and some lime wedges.