My delicious chicken and vegetable curry

Good afternoon guys,

The Easter weekend has been and gone and although it wasn’t in ideal circumstances, the weather was glorious and the promise of chocolate is always good in my books.

Today I am going to share with you one of my favourite recipes which is healthy, full of flavour and leaves you nourished and satisfied without feeling bloated. I started making this dish a couple of years ago and it is one of my go to recipes when I want something that is quick and delicious.

This is a really versatile dish and you can add whichever vegetables/protein that you like which is great at a time like this when specific ingredients aren’t always readily available. This tastes really good with courgettes thrown in and a couple of handfuls of spinach. I also made this with some leftover lamb last night and it was glorious.

Serves 2

You will need:

2 chicken thighs (cubed)
4 tablespoons of coconut yoghurt (or natural if you prefer)
1 pepper (sliced)
1 onion (diced)
14 cherry tomatoes (quartered)
2 tablespoons tomato paste
1 chilli (finely chopped)
1 inch ginger (grated or finely chopped)*
Half inch turmeric (grated or finely chopped)*
3 cloves garlic (finely chopped)
Handful of coriander (chopped)
1 teaspoon of garam masala
1 teaspoon of cumin
1 lime (zest and juice)
Salt
Pepper
Rice

*If using ground spices then go with 1 teaspoon of ginger and half a teaspoon of turmeric

How to make:

In a bowl, mix ginger, turmeric, zest and juice of half a lime, salt, pepper, 1 teaspoon of cumin, half a teaspoon of garam masala, the chilli and 3 garlic cloves, half of the coriander and 2 tablespoons of coconut yoghurt
Dice chicken and add to yoghurt mix and leave to marinate for at least 30 minutes* but ideally a few hours in the fridge
Prepare vegetables** and heat oil in a frying pan
In a hot frying pan, turn down the heat to medium and add onions and cook for 1 minute, then add peppers and cook for 3 minutes, stirring occasionally
Add tomatoes and cook for an extra minute, then add the chicken and yoghurt mix and cook until all of the chicken is seared
Add half a teaspoon of garam masala, the juice of half a lime, tomato paste and 2 tablespoons of coconut yoghurt, stir until combined, turn the heat down to medium low and cook for 10 minutes, stirring occasionally

Rice can be prepared alongside the curry so that serving times coincide
Serve curry on a bed of rice and garnish with the remaining coriander
Enjoy!

*If you are only marinating for 30 minutes, cover but do not return tot he fridge to ensure that chicken is near room temperature at time of cooking. If marinating for longer, take out of fridge 30 minutes before cooking.

** Now is the time to add any other vegetables that you fancy, just ensure that they are sliced quite finely so that cooking times will be even