Recipes with Jen Clarke

Chicken and chickpea curry (serves 4)

A very simple and cheap 'n' cheerful winter warmer. This recipe can easily be halved, and it also freezes well.

4 small chicken thighs, chopped into thick chunks

1 tablespoon olive oil

1 onion, sliced

2 teaspoon turmeric

2 teaspoon curry powder

1–3 tablespoon Thai red curry paste (depending on how hot you like it. I use Mae Ploy and 1 tablespoon is enough for me)

1 tin crushed tomatoes

1 400ml tin coconut milk

1 tablespoon fish sauce

2 teaspoon brown sugar

2 cans chick peas, drained and rinsed

2 handfuls of spinach leaves, roughly chopped

Chopped coriander, to serve

Preheat the oven to 180c.

Heat 1 tablespoon of olive oil in a large saute pan that can go in the oven. If you haven’t got a pan that goes in the oven, you can use any frying pan and transfer the curry to an ovenproof dish before you put it in the oven.

Season the chicken thighs, add to the pan and cook for two minutes, flipping once. Remove to a plate. Add the onion and a pinch of salt to the pan and cook gently for about five minutes until the onion is soft and starting to brown on the edges.

Add the turmeric, curry powder and Thai red curry paste and stir for about a minute. Add tomatoes (half fill the tin with water and add to the pan) and stir in.

Add the coconut milk, fish sauce and brown sugar and stir to combine. Taste to see if it needs any salt, you can always add more at the end.

Add the chick peas and the chicken pieces and mix well. Bring to a simmer then transfer to the oven (or use an ovenproof dish) and cook for 30–40 minutes. Add the spinach and allow it to wilt into the sauce.

You can add some water if the sauce is very thick. Check for seasoning and sprinkle with coriander. Serve with rice.

Maldon

Daylesford And District Agricultural Society

This year's Show Schedule is now being compiled and preparations for this year's show are well under way. Any member of the public, private individuals, families or businesses who would like to sponsor an event or a prize, pennant or rosette, and have that sponsorship acknowledged on the prize certificate and in the show schedule both in print and online should contact either the Society President Don Harvey on 0438 279 681 or Show Secretary John Nicholls on 0408 804 018. Prize sponsorships could be as small as $10 but a class aggregate rosette would require a sponsorship pledge of $25. Any sponsorships would be welcome as this year's show is the 149th annual event and we are looking forward tour 150th annual Daylesford Show next year. To browse possible events to support head to www.daylesfordshow.com for last year's Show Schedule.