Makes: 4 servings
Preparation: 30mns
Total Time: 60mns
Benefits:
This is a recipe that my daughter made for us from one of her cookbooks and its become a staple in our kitchen! It is such an easy, quick and delicious curry, especially for those of you who have never attempted to make a curry. the real goodness here comes from the great spices, all of which have great nutritional qualities. The Turmeric in particular, often referred to as 'liquid gold', is a vey powerful anti-inflammatory. I sometimes add vegetables to this recipe so that my kids can get their 5-a-day...
Ingredients:
4 skinless and boneless chicken breasts
2 level teaspoons of cornflour
300ml of thick plain yoghurt
1 onion, chopped
2 tablespoons of coconut oil
2 cloves of garlic, crushed
Half a teaspoon of ground Ginger
Half a teaspoon of ground Turmeric
2 teaspoons of ground Coriander
1 teaspoon of ground Cumin
150ml of coconut milk
75ml of chicken stock (I suggest making your own, I always make it in bulk and freeze it. On a day when you're planning to cook a chicken dish, simply boil a full chicken with celery, carrot and onion, cinnamon, cloves and a little salt. Use the chicken for your recipe and store the stock in several glass containers in your freezer.)
A pinch of salt and ground black pepper
2 tablespoons of chopped fresh coriander
Directions:
Preparation: 30mns
Total Time: 60mns
Benefits:
This is a recipe that my daughter made for us from one of her cookbooks and its become a staple in our kitchen! It is such an easy, quick and delicious curry, especially for those of you who have never attempted to make a curry. the real goodness here comes from the great spices, all of which have great nutritional qualities. The Turmeric in particular, often referred to as 'liquid gold', is a vey powerful anti-inflammatory. I sometimes add vegetables to this recipe so that my kids can get their 5-a-day...
Ingredients:
4 skinless and boneless chicken breasts
2 level teaspoons of cornflour
300ml of thick plain yoghurt
1 onion, chopped
2 tablespoons of coconut oil
2 cloves of garlic, crushed
Half a teaspoon of ground Ginger
Half a teaspoon of ground Turmeric
2 teaspoons of ground Coriander
1 teaspoon of ground Cumin
150ml of coconut milk
75ml of chicken stock (I suggest making your own, I always make it in bulk and freeze it. On a day when you're planning to cook a chicken dish, simply boil a full chicken with celery, carrot and onion, cinnamon, cloves and a little salt. Use the chicken for your recipe and store the stock in several glass containers in your freezer.)
A pinch of salt and ground black pepper
2 tablespoons of chopped fresh coriander
Directions:
- Cut each chicken breast into 3 pieces.
- Mix the cornflour with 2 tablespoons of yoghurt in a bowl, then gradually add the rest, a little at a time.
- Fry the onion on low heat with oil for about 10mns.
- Add the garlic, ginger, turmeric, coriander and cumin. Gently heat the mixture for 2mns, stirring continuously.
- Turn the heat down low and add the chicken. Add and stir in the yoghurt mixture, 1 tablespoon at a a time.
- Stir in the coconut milk and stock, a little at a time. Add the salt and pepper, then cover the pan and cook for 30mns on low heat, stirring the curry often.
- Check that the chicken is cooked by cutting a piece in half. If its not, cook for a further 5-10mns.
- Finally stir in the chopped coriander and serve with rice (brown rice is always better!).
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