Never heard of Quark? No, I hadn’t either until I happened to spot it in the dairy section of Aldi last week. I came home home and did a bit of research…..it turns out that Quark is pretty bloomin’ fantastic!
It tastes like cottage cheese, but it’s the consistency of natural yoghurt. Now for the best bit – it’s low in salt, low in fat and is really high in protein. Nutritionally, it stacks up much better than natural yoghurts – now i’m no health guru, but that sounds good right?
Now all I needed was some recipes to use it in. Like yoghurt, it has a slightly sour after taste so is best used with bigger flavours. What better flavour to use it with, than a lovely creamy Korma? The whole family loved this. It was so cheap and simple – Quark is only 75p a tub in Aldi.
So if you’re looking for a healthy family meal, give this a go. You may just find – like me – that you’ve discovered your new favourite ingredient!
- 3 chicken breasts
- 10 florets of broccoli
- 7 chantenay carrots (cut length ways into thirds)
- 1 onion
- 1 clove garlic finely chopped
- 1 tub of quark
- 400 ml tin light coconut milk
- 200 ml boiling water mixed with 1 chicken stock cube
- 1 tsp chilli powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 5cm fresh ginger finely chopped
- olive oil
- Make the stock and leave to cool
- Cut the onion into thin slices. Fry in a little olive oil, on a medium heat for 10 minutes until soft.
- Cut the chicken breasts into slices. Add to the onions with the finely chopped garlic and fry for a further 5 minutes, turning regularly.
- Add the carrots and broccoli and fry for 5 minutes.
- Finally add all of the spices and ginger and fry for a further 2 minutes.
- Pour the coconut milk, quark and stock into large mixing bowl. Using a hand blender, mix, until smooth.
- Pour the sauce into the pan over the chicken and veg, simmer uncovered for 15 minutes, until the chicken is cooked and the veg is tender.
- Serve with rice or naan bread.