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Coconut chicken curry

by Charlotte Watts

This variation on a South Indian dish will satisfy both the national love affair with curry and a mix of liver supporting foods.
Serves: 4
2 cups brown basmati rice
2 cloves of garlic
8 whole red chillies (optional)
1″ piece ginger
½ tsp fenugreek seed powder
½ tsp ground cumin
½ tsp turmeric powder
1 tsp ground coriander
½ tsp ground cinnamon
2 tbsp clarified butter (ghee) or butter or coconut oil
2 medium onions, finely chopped
8 medium sized skinless breasts of chicken, about 200 g each
Half tin of coconut milk
1large red pepper, sliced
1large carrot, finely slice lengthways
1 green cardamom
100 g mange tout, trimmed and halved
Fresh coriander leaves to garnish

  1. Put on the brown basmati rice to cook, according to the instructions and to time with the finished curry.
  2. Crush the garlic, finely chop the chillies (if including) and ginger and mix in with the fenugreek, ground cumin, turmeric, ground coriander and cinnamon to make a spice mixture.
  1. Heat the clarified butter (ghee) or butter or coconut oil in a large heavy bottomed pan until completely hot, but do not let it burn.
  2. Add the onions and spice mixture into the pan and mix around with a spatula until browned.
  3. Add the chicken cubes to the pan and mix around in the pan to fully coat in the onions and spices and to slightly brown.
  4. Add the coconut milk, red pepper, carrots, cardamom and mange tout and mix in.
  5. Simmer until the chicken is cooked through (about 10-15 minutes depending on how large the cubes are), check the inside to ensure there is no pink flesh left.
  6. Wash and drain the brown basmati rice, spoon onto the plate and make an indent in the middle.
  7. Spoon the curry into the indent in the rice, garnish with fresh coriander and serve.

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