Gluten Free, Main Course
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Chicken Curry

Chicken Curry recipe

My husband gave me a cookbook – India – for Christmas.  It is beautifully illustrated with photos and contains more than 1000 recipes from across whole India.  I have been studying this cookbook ever since I got it.  I can’t wait to try out all those recipes!

Since I am very much inspired by this book, this week we are cooking an Indian inspired curry dish.  A chicken dish infused with my own blend of spices, full of favours but yet very light and most importantly, child-friendly!  I hope you like it as much as my family does!

Ingredients:

(serves 4)

For the marinade:

  • 2 tsp. Garam Masala
  • 1 tbsp. coconut oil, melted and cool (or Vegetable oil or Ghee)
  • 1 half-thumb size fresh ginger, grated
  • 1 clove garlic, grated
  • Pinch of salt

For the Curry:

  • 4 pieces of organic chicken thighs (about 500g), skin left on and cut into 8 pieces
  • 2 medium carrots, washed and cut into small pieces
  • 1 white onion, peeled and diced
  • 2 tomatoes, chopped
  • 150g mushroom (chestnut or button), brush cleaned and quartered
  • ¼ cup red spilt lentils, washed and drained
  • 2 bay leaves
  • 1 Cinnamon stick
  • 6 Cardamom pods
  • 1 tsp. Turmeric
  • 2 tbsp. coconut oil, plus more if needed (or Vegetable oil or Ghee)
  • 500ml chicken stock
  • Salt to taste
  • 3 tbsp. single cream
  • Half a lemon, cut into quarters (to serve)

Combine the marinades and the chicken pieces in a large bowl and mix well.  Let it marinate for about 1 hour.

In a casserole or a large non-stick saucepan, heat the coconut oil on medium heat, tip in the onion and fry for about 1 minute, add the turmeric, bay leaves, cinnamon stick and cardamom pods, continue to fry until the onion starts to soften and the spices fragrant. Now add in the chicken pieces and fry until the meat is slightly brown. Add the vegetables and stir (add a bit more oil if the food starts to catch the bottom of the pan).

When the meat and vegetables are coated evenly with the spices, add in the chicken stock.  Bring to boil and then simmer (with the lid on) on medium low heat for about 10 minutes. Then check the seasoning, add salt if needed.  Now tip in the lentils and cover with the lid again for a further 10 minutes, stir once or twice to make sure nothing is sticking to the bottom of the pan.

Check the seasoning again, remove the lid and turn the heat up to high and let it cook for about 5 minutes, stir once or twice. Remove from heat and drizzle in the cream, mix well. Squeeze in the lemon juice just before serving. Serve with hot steamed basmati rice.

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