Mild Coconut Chicken Curry

• 600 gchicken thigh fillets, cut into bite-sized pieces
• 150 mlchicken stock
• 1 tbsptomato puree
• 150 gfrozen peas
• 1onion, finely diced
• 3garlic cloves, grated
• 25 gfresh root ginger, grated
• 2 tbspmild curry powder
• ½ tspground turmeric
• 1 x 400mltin coconut milk
• 1 tspsoft light brown sugar
• 320 gbasmati rice
• 4cardamom pods, lightly crushed
• Fine salt, to taste
• 15 gcoriander leaves, torn
• 4 tbspmango chutney
• 1 tbspvegetable oil
• Black pepper, to taste

Method

1. 1Heat the vegetable oil in a large deep frying pan over medium heat. Add the onion with a small pinch of salt and cook for 8 minutes until softened.
2. 2Add the garlic, ginger, mild curry powder, turmeric and tomato puree. Cook for 2 minutes, stirring, until the spices smell fragrant and the paste clings to the onion.
3. 3Pour in all the coconut milk and the stock and stir well. Nestle in the chicken pieces and simmer gently for 20 minutes, stirring once or twice so nothing catches, until the chicken is tender and the sauce has thickened to a creamy, spoon-coating consistency. Use a probe on the thickest part; it must reach 75°C for 30 seconds.
4. 4Stir in the peas and sugar and simmer for 3 minutes until the peas are hot. Taste and adjust salt and black pepper. Loosen with a little hot water if needed.
5. 5While the curry simmers, rinse the rice and cook in boiling water with the cardamom pods for the packet time, until tender. Drain, remove the pods and fluff with a fork.
6. 6Serve the curry over the cardamom rice, finish with torn coriander and divide the mango chutney between the portions.

Per serving

kcal

812

protein

42.2g

fibre

7g

carbs

91.1g

fat

32g