I love a curry made using coconut milk, it helps to balance the heat from the chilli and a great way to introduce children to curries. I have used fresh turmeric, as it has so many health benefits and the colour is divine, but dried is fine and is still loaded with goodness.⠀ ⠀ Serves 4-6⠀
INGREDIENTS
⠀
1 kg boneless chicken thighs⠀
1 birds eye chilli, seeds removed, diced finely or 2 larger red chillies⠀
4 cloves of garlic, diced finely⠀
1 red pepper chopped roughly ⠀
250g chestnut mushrooms sliced ⠀
A thumb-sized piece of raw turmeric, grated finely or 2 teaspoons of dried turmeric ⠀
A thumb-sized piece of fresh ginger, grated finely⠀
100g dried red lentils ⠀
4 onions chopped roughly⠀
1 teaspoon mustard seeds⠀
2 teaspoons medium curry powder ⠀
1 tbsp ground cumin⠀
1 tbsp ground coriander seeds⠀
3 cardamon pods bashed⠀
1 can coconut milk⠀
Juice of a fresh lime⠀
Coriander ⠀
METHOD
⠀ Sauté the onions in oil until golden in colour. Add the garlic, chilli, turmeric and ginger. Season and stir. Now add the whole chicken thighs, all of the spices and the lime juice. Stir to coat the chicken with the spices on a low heat for 5 minutes. Next add the red pepper, mushrooms and lentils. Pour in the coconut milk, return to the simmer for 1 1/2 hours. Serve with basmati rice and fresh coriander. ⠀
Comments