Quick Chicken and Veg Coconut Curry

Quick Chicken and Veg Coconut Curry
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 3 tbsp rapeseed or coconut oil
  2. 1 cinnamon stick
  3. 6 green cardamom pods, left whole
  4. 6 cloves, left whole
  5. 1 onion, finely sliced
  6. 12 curry leaves
  7. 3-4 whole green chillies
  8. 4cm/11/2in piece ginger, cut into thin strips
  9. 6 garlic cloves, finely chopped
  10. 750g/11/2lb chicken joints, skin removed, and/or veg of choice (see below)
  11. salt and freshly ground black pepper
  12. 2 tsp garam masala
  13. 180g/61/2oz freshly grated coconut
  14. 1-11/2 tsp lemon juice
  15. small handful chopped fresh coriander, leaves and stalks
Instructions
  1. Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods and cloves and fry for 20-30 seconds, or until the spices are fragrant. Add the onion and fry for 3-4 minutes, or until golden-brown. Add the curry leaves, chillies, ginger and garlic, reduce the heat and cook for 2-3 minutes, or until the garlic has softened.
  2. Add the chicken joints and stir fry for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper. Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring to the boil, then cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10-12 minutes.
  3. Remove the lid from the pan, turn the heat up to a high heat and boil off any excess liquid, stirring continuously. Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice and stir well. Cover the pan again and continue to cook for 4-5 minutes, until the chicken pieces are tender and completely cooked through. Just before serving, stir in the chopped coriander. Serve with organic brown rice or quinoa (see note)
Notes
  1. Vegetables like peppers, peas, mushrooms, bok choi, cabbage, squash or broccoli could also be added, or the chicken omitted to make a vegetarian version, with quinoa accompanying instead of organic brown rice to provide a good protein source.
The Functional Foodie https://www.functional-foodie.com/
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