Fancy Plates, Mains

Coconut and Ginger Curry

If someone was to ask me what my signature dish is, my coconut and ginger curry would definitely be up there.

I created this recipe AGES ago, probably when I was about 17 (eek!). I was so fed up with reading recipes that required half a teaspoon of curry powder and a teaspoon of ground tumeric. Whenever I made those dishes they never brought the flavour that I wanted. I wanted a curry that tasted of what I had put in.

This curry is a really good all-rounder! It is one of my favourite dishes, plus it’s really low in fat – in fact, without the creamed coconut it’s syn-free for all those of you on Slimming World. Hoorah!

Serves 5

Ingredients:

Marinade:

  • 5 chicken breasts (if money is tight then you can use thighs, or use 3 breasts and pop some potatoes in)
  • 3 tbsp garam masala
  • 2 tbsp garlic pureé
  • 2 tbsp grated/finely chopped ginger (or ginger pureé)
  • 1 lemon
  • 150g 0% fat natural yoghurt (you can use low fat or normal yoghurt if you wish)

Curry:

  • 1 tbsp vegetable oil
  • 2 large onions
  • 8 tsp mild curry powder
  • 4 tsp ground tumeric
  • 2 tsp garam masala
  • 2 tbsp caster sugar
  • 2 tbsp ground almonds
  • 4 tsp garlic pureé
  • 4 tsp grated/finely chopped ginger (or ginger pureé)
  • 100g creamed coconut
  • 750g 0% fat natural yoghurt (you can use low fat or normal yoghurt instead)
  • 2 tbsp flaked almonds

DSC_1788.jpg

Method:

  1. Dice the chicken into medium sizes chunks and place in a large ziplock food bag, or a large bowl. Add the rest of the marinade ingredients and mix well. Cover (or close the bag) and leave in the fridge to chill until needed.
  2. Dice the onion and heat the oil in a stockpot (or large saucepan) on a low to medium heat.
  3. While the onions are softening, make the curry paste. In a small bowl, add the mild curry powder, ground tumeric, garam masala, caster sugar, ground almonds, garlic pureé and ginger. Mix well and add a couple of teaspoons of water until it reaches a dropping consistency. You won’t need a lot of water!
  4. Place the paste in the pan and stir for a few minutes, mixing with the onions.
  5. Add the marinaded chicken to the pan and stir, coating it in the paste. Leave to cook on a medium heat for around 5 minutes, stirring occasionally. (If you are having rice with it, put it on now).
  6. Break up the block of creamed coconut and crumble into the pan, stir again and leave for a further 5 minutes until the chicken is cooked through.
  7. Place the flaked almonds in a dry frying pan and toast them on a low heat for around 5 minutes until the are a light brown. Be sure to continually stir them though, they’ll catch very quickly!
  8. Add the yoghurt to the curry and stir in until fully incorporated. Serve with rice and sprinkle with the toasted flaked almonds.
  9. If you want to freeze the curry, wait for it to completely cool to room temperature then divide it into portions and freeze in freezer bags, tupperware, or glass containers.

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