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!
- 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)
- 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
- 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.
- Dice the onion and heat the oil in a stockpot (or large saucepan) on a low to medium heat.
- 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!
- Place the paste in the pan and stir for a few minutes, mixing with the onions.
- 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).
- 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.
- 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!
- Add the yoghurt to the curry and stir in until fully incorporated. Serve with rice and sprinkle with the toasted flaked almonds.
- 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.