Friday Food Club: Coconut Chicken Curry
Friday Food Club: Coconut Chicken Curry
Everyone loves a visit to a Thai restaurant, where the mixture of sweet, savoury, and spicy flavours can transport you somewhere exotic.
Unfortunately, trips to restaurants – Thai or otherwise – have been few and far between for most of us, which is why so many people have taken to recreating their favourite dishes in their own homes.
In this week’s Friday Food Club, the team at Ludo’s Primal Wellness is sharing with you a recipe for a Thai-inspired Coconut Chicken Curry. It’s quick, simple, and you should be able to find most of the ingredients in your local supermarket (yes, even coconut milk, which is quickly becoming a staple).
Like so many Thai recipes, it combines the hit of spice from the chilli with the cooling influence of coconut to create a really delicious meal that you can make from the comfort of your kitchen. Enjoy!
Prep time: 5 minutes
Cooking time: 35 minutes
From pantry to plate: 40 minutes
- 1 lb boneless chicken breasts or thighs cut into 1″cubes
- 2 tbsp refined coconut oil or other neutral oil
- 1/2 tsp cumin seeds
- 1 small cinnamon stick
- 2 cardamom pods optional
- 1 medium yellow onion finely chopped
- 5 cloves garlic crushed
- 1/2 inch piece of ginger crushed
- 1 green chili pepper slit in half lengthwise
- 1 medium tomato roughly chopped
- 1 small to medium potato peeled and cubed
- 1 green bell pepper cubed
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp black pepper
- 1/4 – 1 tsp red chilli flakes 1/4 will be mild
- 1 1/2 tsp kosher salt or to taste
- 1/4 cup plain whole milk yogurt
- 1 14- oz can unsweetened full fat coconut milk
- 2 tbsp coriander leaves, chopped
Step by step guide
- Heat a large non-stick sauté pan over medium-high heat and add the coconut oil. Once hot, add the whole cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices splutter and immediately add the onions. Sauté until lightly browned, about 7-8 minutes.
- Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper, tomatoes and sauté for 2-3 minutes until the tomatoes become soft. Add the potato, green bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes) and salt and stir.
- Increase the heat to high. Add the chicken and stir-fry for 3-4 minutes or until the chicken changes color. Add the coconut milk and yogurt and bring the mixture to a light boil.
- Lower the heat to low-medium, cover and allow to simmer for 15-16 minutes, or until the chicken is tender and vegetables are cooked through. Uncover and raise the heat to allow the sauce to thicken for 2-3 minutes, if desired.
- Taste and adjust salt and seasoning. Garnish with chopped coriander and serve with white basmati rice.
3 health benefits of this dish
- Coconut oil is known as a superfood for its ability to encourage fat-burning, while coconut milk is known to help you maintain healthy heart function.
- Lean chicken meat, like the breast, is a great source of lean protein – offering you the same amount of protein in your diet as red meats, with around two to three times less fat content.
- Fresh ginger contains gingerol, which is well-known for its medicinal properties, including aiding digestion, reducing nausea, and warding off common ailments like the cold or flu.
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