There is also no need for ready made spice blends. You can get that distinctive curry flavour using just a few spices that you most likely already have in your cupboard; turmeric, ground cumin and ground coriander does the trick very nicely. Stir in the fresh coriander and mint before serving and you have yourself a taste sensation.
If you wanted to thicken your chicken curry up then you can stir in some coconut cream at the end; remember that the sauce will thicken on standing. Serve with Cauliflower Rice or roasted butternut squash and sweet potato for something a little different.
Coconut Chicken Curry
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 2 people
Chicken curry has never been easier to prepare. Full of flavour and freshness from the herbs this is a perfect mid-week dinner that the whole family will love. Plus leftovers can be taken to work the next day for packed lunches.
Ingredients
For the paste:
1 onion, chopped
1 inch ginger, peeled and finely chopped
1 green chilli, chopped (inc seeds)
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1.5 tsp turmeric
3 tbsp extra virgin olive oil
For the curry:
8 chicken thighs, boneless and skinless, chopped into large chunks
400ml (14 fl oz) coconut milk
½ lemon, juice only
½ small bunch coriander, roughly chopped
½ small bunch mint, roughly chopped
Preparation
Place all the paste ingredients (except the olive oil) into a blender and blitz until combined. Add the oil and mix again. You should now have a good paste consistency (will look like a thick puree). Add in a bit more oil if needed.
Heat a large frying pan over a medium heat and add the paste. Leave the paste to cook for a few minutes and the aromas will start to release.
Add the chicken to the paste along with the lemon juice and stir until combined. Cook for around 5 minutes to seal the chicken.
Add the coconut milk and mix into the paste, bring to a simmer and leave to cook for 15-20 minutes stirring occasionally.
Remove from the heat and stir in the mint and coriander. Serve hot with cauliflower rice.
