Chicken Coconut Curry

This is a favourite slow cooked recipe in my house. I leave the chillies out and my boys devour this curry. Leaving out the garlic and only using the green part of the shallots also makes this a FODMAP/SIBO friendly recipe.

Curry Paste

3 shallots (green onions), chopped

4 garlic cloves (optional) (I leave these out as garlic is not my friend and this curry is still amazing)

2 green chillies, optional (my kids don’t want hot curry’s so I leave out the chilli)

Piece of fresh ginger (as much as you like), peeled and roughly chopped

2 lemongrass stalks, roughly chopped

3 tablespoons water

Curry

Ghee for frying

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

400ml coconut milk

500g chicken thigh fillets cut into bite-sized pieces

2 red chillies (optional)

2 carrots, diced

2 potatoes, diced

2 zucchinis diced

(I have also used sweet potato, eggplant, added baby spinach and really used any vegies at hand)

Fresh coriander to garnish

1. Place shallots, garlic, green chillies, ginger, lemongrass and water into a food processor or blender and whiz until a rough paste forms
2. Heat ghee in frying pan over medium-high heat. Add paste and fry for 1-2 minutes until aromatic. Add the garam masala, coriander, cumin and turmeric and fry for a further 3-4 minutes. Add a splash of coconut milk to deglaze the pan and transfer to a slow cooker.
3. Pour the remaining of the coconut milk and stir to combine. Add the chicken and red chillies (if using).
4. Cover and cook on low for 4 hours.
5. Add carrot, potato, zucchini and any other vegetables and cook for a further 1 hour.
6. Serve with rice, quinoa, millet, cauliflower rice or on it’s own with a handful of coriander on top.

  29/04/2023     Recipes     1 Comment(s)