Chicken and Coconut Curry



This feels like such a cosy, healthy dinner.  There aren’t many comfort foods which are as good for you as this curry.  And if you’re suffering from the rainyday blues, I’d really recommend it!

2 onions, finely sliced

a little olive oil

3 cloves garlic, finely chopped

2 – 3 stalks lemongrass, peeled and finely chopped

1 – 2 chillis, sliced and de-seeded, if you want

1 teaspoon freshly ground cumin

1 teaspoon turmeric

4 – 8 crushed cardamom pods, husks removed

4 chicken breasts, whole

juice of one lemon

1 tin coconut milk (Shop around:  Even within the same supermarket, it can vary from 80p to £1.80)

handful fresh coriander

salt and pepper

vegetables (optional)

Gently soften the onion in the oil and salt before adding the garlic, lemongrass and chilli.  Fry for a further 2 – 3 minutes, turn the heat up a little and add the whole chicken breasts.  Allow to brown slightly and then add the ground cumin, cardamom and a teaspoon of turmeric.  Stir thoroughly to cover the chicken and onions in all of the lovely spices.  Add some pepper.

Pour in the tin of coconut milk and use an extra splash of water to rinse out the tin.  Put the lid on the pan.  Simmer gently for about 10 minutes before taking the chicken out, cutting it into thick slices and returning it to the pan.  At this point, add any vegetables ( beans, carrots) if you’d like to, and start cooking your basmati rice.

When the rice is ready, rinse with boiling water.  Add the juice of half a lemon to your curry.  If it needs more, add the rest of the lemon juice.  Stir in half of the coriander and save half to sprinkle on top.




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