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
Ingredients:
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
Instructions:
- Put on the brown basmati rice to cook, according to the instructions and to time with the finished curry.
- 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.
- 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.
- Add the onions and spice mixture into the pan and mix around with a spatula until browned.
- 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.
- Add the coconut milk, red pepper, carrots, cardamom and mange tout and mix in.
- 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.
- Wash and drain the brown basmati rice, spoon onto the plate and make an indent in the middle.
- Spoon the curry into the indent in the rice, garnish with fresh coriander and serve.