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Chicken curry with courgettes

Chicken curry with courgettes

Courgettes, no matter the weather are a great crop to have in a kitchen garden. But they always produce so much. The good thing is, they can be added to just about any dish, a curry is always a good option. So here is mine "chicken curry with courgettes" and a good dollop of creme fraiche at the end, yep never too far from my French roots!

image with a blue pan on a wooden table, filled with bits of chicken in a tomato sauce and parsley on top, recipe available at cookery school Gourmandises Academie, Cambridge


This recipe is for 4 people

3 courgettes cut into small pieces

1 chopped onion

4 cloves of garlic

Ginger (the size of a table spoon) 

1 TBSP of tomato puree

2 TBSP of hot chicken curry powder (mild, if you don’t like the heat)

4 chicken thighs, cut into pieces, with the bone and skin

200 ml of water

A dollop of creme fraiche

Fresh coriander to sprinkle on before serving

Vegetable oil


I use chicken thighs because they have much more flavour than the breast, with the skin on please! But if you must, use breast.  

I know this is not the way they do it in India, but I like to brown my meat for extra flavour. So, in a pan, add two to 3 TBSP of vegetable oil and fry your pieces of chicken until golden brown. Then, add your chopped onion and stir for a minute or two. Crush your garlic and ginger into a paste and add to the mix. Add your curry powder and courgettes and stir. Finally add your tomato puree. Pour your water, stir, turn the heat down and let your curry seemer for half an hour. 10 minutes before the end, add a good dollop of creme fraiche.  Springle with fresh coriander before serving. Serve with basmati rice or a gorgeous bit of naan bread. 

Bon appétit!


As it is courgettes season, you might also want to check out my Malaysian inspired pickeld courgettes.


Courgettes pancakes, topped with , roasted tomatoes, creme fraiche, and salmon

Courgettes pancakes, topped with roasted tomatoes, crème fraiche and salmon

This should be my last recipe containing courgettes, although the weather forecast in the UK for next week is a very summery one (at long last!) courgettes season is coming to an end. So here is a very yummy recipe for you to try, perfect for brunch and a lazy Sunday

Courgettes pancakes, topped with roasted tomatoes, crème fraiche and salmon

Ingredients (this quantity will serve 2 to 3 people)

For 100 g of courgettes (grated) you will need to add

One egg

One heaped tbsp of self raising flour

Salt and pepper to season

2 to 3 slices of salmon

Cherry tomatoes slowly roasted

A dollop of creme fraiche

A bit of grated cheddar

Olive oil or vegetable oil

You will need a small non stick pan for this


Mix your courgettes, flour and egg, and season with a bit of salt and pepper. In a pan, drizzle a little bit of olive oil and add a ladle of pancake mix, cook one side for a minute, turn it over and cook the over side, and that’s it really for the cooking. I tend to serve mine with with a bit of grated cheddar, then roasted tomatoes, then the creme fraiche and salmon on top of it all. Regarding my tomatoes, I roast them for a good 45 minutes in a 160° c oven with fresh thyme and oregano from my garden (dry herbs work too), rock salt and olive oil. You can also use freshly sliced cherry tomatoes for this recipe. Et voilà

I hope you enjoy it, if you do have a go, don’t forget to tag me on social media, either on IG or FB

Another great brunch recipe is courgettes muffins, find the recipe here

Bon appétit!⠀

Corrine x


Gateau de courgettes au chocolat

Gateau de courgettes au chocolat

September is around the corner. Whether your children are going back to school or you're just returning to the office, it's that time of year where a little treat to keep you going might just be what you need. It's chocolaty, super easy to make, delicious and dare I say it, contains one of your five a day! So here you have it my "gateau de courgettes au chocolat". It is chocolicious, melt in your mouth and naughty, so what's not to like! Once cooked you can't even tell there's courgettes in it!


300 g of grated courgettes (this is when you have squeezed all the water out of them).

240 g self raising flour

180 g sugar (can be caster or granulated)

100 g melted butter (unsalted)

2 TBSP of ground almonds

3 eggs

100 g dark chocolate (melted)

I like to bake my cake in a bread tin but an 8″ round tin will do too.

Pre-heat your oven to 180° C fan.

For the garnish (this is me being extravagant, the cake is actually really nice without it)

100 ml double cream

100 g dark chocolate

I chose to add cherries dipped in white chocolate and strawberries but you can easily skip that bit (this is just for show, you know, when you have dinner party guests you want to impress!)


When I said it was easy, I meant it really. The hardest bit is to line your cake tin with baking paper. In a bowl, mix all your ingredients together in one go, the courgettes, sugar, eggs, melted butter, flour, ground almonds and chocolate. (remember to squeeze the water out of your courgettes). You will end-up with a very loose batter, don’t panic that is fine. Pour it into your tin and into your oven for a good hour, reduce the temperature to 170° c once in the oven. Make sure your cake is cooked by inserting a skewer or a knife in the middle, if it comes out clean it’s cooked, if not put it back in the oven a bit more.

Leave your cake to cool. Once cooled you can add a chocolate ganache on top, but you can also eat it as it is. If you decide to add the ganache, warm-up your double cream (don’t boil it otherwise your chocolate will split), add your chocolate and stir, and spread it over your cake. I decided to add some fruits to mine to make it more appealing. Et voilà, mon gateau de courgettes au chocolat!

P.S: don’t forget to tag me on my social media channels if you make the cake IG or FB

You might fancy trying a savoury recipe click here

Beautiful tableware courtesy of Roneford Catering

Bon appétit!⠀

Corrine x