Serves 4
Chicken marinade:
800g boneless and skinless chicken thighs cut into bite-sized pieces
½ cup coconut yogurt (Coyo is my favourite)
4-5 cloves of garlic minced (depending on size of the cloves)
A thumb size nob of ginger, peeled & minced (~ 1 tbsp)
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp chili powder
1 tsp sea salt
Curry
2 tbsp extra virgin olive oil
2 tbsp ghee (scroll down to see our ghee recipe)
1 large onion, sliced
3 garlic cloves, minced
A thumb size nob of ginger, peeled & minced (~ 1 tbsp)
1 ½ tsp ground cumin
1 ½ tsp garam masala
1 tsp ground coriander
400g crushed tomatoes
1 tsp sea salt (or to taste)
200g coconut cream
1 tsp of coconut sugar (can omit or sub apple sauce or honey)
½ tsp kasoori methi (dried fenugreek leaves) – if you can’t find this the recipe is still amazing without it!
Method
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade and let marinate for 30 minutes to an hour (or overnight, if possible).
2. Heat oil in a large pot over medium-high heat. When hot, add chicken pieces in batches – try not to over crowd the pan. Cook until browned for no more than 3 minutes on each side. Set browned chicken aside in a large bowl for later.
3. Heat ghee in the same pot. Cook the onions until they start to sweat while scraping up any browned bits stuck on the bottom on the pot.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 30 seconds until fragrant, whilst stirring occasionally.
5. Add the crushed tomatoes and salt. Let simmer for 10-15 minutes, stirring occasionally. The sauce will thicken and become a deep brown red colour.
6. Remove from heat, scoop mixture into a blender and blend under smooth. Work in batches depending on the size of your blender.
7. Pour the puréed sauce back into the pot. Stir in the coconut cream, coconut sugar (if using) and crushed kasoori methi. Add the chicken and its’ juices back into the pot and cook for an additional 8-10 minutes.
Garnish with chopped cilantro and serve with cauliflower rice, steamed leafy greens (I love it with cavolo nero) or rice. This is a great recipe to do in a large batch and freeze in a glass Tupperware for a quick tasty weeknight dinner!
Enjoy
Amanda