Spicy Chicken Curry

I found this recipe on BBC Good Food, and it’s really simple and very tasty. It’s pretty quick and besides the 7 different spices, the other ingredients you need are really just chicken, a veg to add to the sauce to complement the chicken (I used red pepper) and either passata or tinned tomatoes. And if your pantry/spice shelf is anything like mine, you’ll have all of the spices already in house! (If not, I’m sure you could omit or substitute.)

We had wholegrain rice on the side, but if you’re going along paleo lines, you could very easily just have cauliflower rice. If you’re not aboard the paleo boat your options are aplenty – naan bread, basmati rice, probably even couscous!?

Ingredients for 4 people:
4 chicken breasts or preferred curry meat/protein ingredient, chopped into bitesize chunks
1 large onion
400g chopped tomatoes or passata
1 red pepper
125 chicken stock
50g ginger, finely diced
6 garlic cloves, crushed
4 tbsp coconut oil
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
cinnamon stick
2 tbsp fresh coriander, chopped
Rice or whatever you’ll have with the curry

Before you start, think about when you need to prepare your side dish – for rice, get the water boiling now and when ready, add the rice.
1. Grate the onion and set aside in a bowl
2. If not already done, finely dice/crush the ginger and garlic and set aside in a seperate bowl.
3. Heat the oil in a pan and set over a medium heat. Create your spice mix of cumin, fennel, cinammon and chilli flakes and add to the pan. Swirl the mixture around for half a minute until the spices release their aromas.
4. Add the onion and fry until dark golden. Then add garlic and ginger and cook for another couple of minutes
5. Add the garam masala, turmeric and sugar and cook for a further half minute before adding the tomatoes. Cook for a few minutes to heat the sauce through, then add the chicken and red pepper.
6. Stir through and allow to cook for a few minutes, then add the stock – you may not need all of it depending on the desired consistency of the sauce. Cook until the chicken is cooked through. Cooking with the lid off will allow the sauce to reduce and thicken, or if you’re in a hurry you can add some cornflower mixed with water to the thicken the sauce quickly.
7. Serve with your rice/naan and sprinkle the fresh coriander over the top.


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