Because I just spoke about the benefits of slow cooking, I thought I’d give you one of my favourite go-to curry recipes (which I pretty much freestyled by the way). I used boneless chicken thigh chunks this time, but you can pretty much use the same instructions to make a lamb or beef curry…just use cubes, so that the cooking times stay the same..if you are a more experienced cook, why not use your sensibilities and experiment with some tasty lamb shank?
Nour’s Super Easy Chicken Curry Recipe
Makes 4 portions
- 4 Boneless chicken thighs, washed (preferably marinated too for extra flavours), cut into large bite-sized chunks.
- 2.5 Tablespoons of organic ghee or coconut oil
- 2 Onions, quartered
- 4 Garlic cloves, thinly sliced
- 2 Hot Chilli Peppers OR 1 Scotch bonnet pepper, thinly sliced
- 2 Tablespoons of tomato puree
- 3 teaspoons of sea salt
- 2 teaspoons of garam masala
- 2 teaspoons of curry powder
- 1 teaspoon of cumin
- 1/2 teaspoon of cloves, discard the stems
- 1/2 teaspoon of cardamom pods
- 1 teaspoon of coarsely ground black pepper
- 2 cups of coconut milk
- 1/2 cup of water
- 1/2 cup of coconut yogurt or natural yogurt if tolerated (if you like thick curries)
- Few stems of parsley for garnish (optional)
1) In large saucepan, heat up 1 tablespoon of ghee or oil on medium heat for about 2 minutes.
2) Add in the chicken chunks and cook for 4 minutes on each side. Remove from the heat and move to a plate.
3) Add in half a tablespoon of ghee/oil and heat up for 1 minute, reducing the heat slightly to medium low. Add in the onion and chilli, allowing them to sweat but not crisp. Cook gently for 3-4 minutes.
4) Add in the garlic, and cook for 1 more minute.
5) Add in 1 teaspoon of garam masala, 1 teaspoon of curry powder, 1 teaspoon of cumin, 1/2 teaspoon of cloves, 1/2 teaspoon of cardamom pods and bayleaf. Cook and stir gently until you can clearly smell the spices releasing their aroma.
6) Add the tomato puree, stirring it in evenly for about 5 minutes.
7) Sprinkle in 1 teaspoon of salt and 1 teaspoon of black pepper and continue cooking for 1 minute.
8) Add in the coconut milk and turn the heat back up to medium. Stir gently to even the mixture.
9) Add in 1 more teaspoon of the garam masala, curry powder and salt. Stir gently and leave mixture to simmer.
10) Return the chicken pieces back into the curry pot, reduce heat back to medium low and stir briefly. Cover the pot and leave to cook for 45 minutes.
11) If the curry sauce is too thick for your liking, add in the half cup of water, stir and cover. Alternatively, if you prefer your curry sauce to be thicker, you can also add the yogurt now instead of the water, stir evenly, and cover. Regardless of which step you took, now reduce the heat to low and cook for another 40-60 minutes. You can also add in vegetables like carrots, broccoli, green beans, butternut squash and courgette now.
12) Remove cover, stir and serve over some plain basmati rice. Goes nicely with steamed vegetables and salad.
13) Sprinkle some coriander or parsley leaves on top, and enjoy.
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