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Mike’s Curry Chicken

By 26th May 2018Cook, Dining

Cold snap!

Yes… Winter has finally arrived.

So, let’s share the first winter warming dish.
I prepared this dish tonight and it worked out to be a cracker for a cold night.
Mike’s curry chicken for the whole family.

Curry paste

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 1 tbsp fennel seeds
  • 1/2 tbsp turmeric powder
  • 6 cloves garlic
  • 2 tbsp oil

8 chicken thighs, boneless and skinless
2 onions, peeled and sliced
4 tomatoes, chopped
2 cups pumpkin, peeled and diced
1 tbsp vegetable stock powder
2 cans coconut cream
1/2 tsp sea salt

1/2 cup coriander, roughly chopped
1/2 cup mint, roughly chopped

First up the all-important paste.
Heat a heavy based fry pan and add the oil, followed by the seeds, garlic and turmeric. Fry for a couple minutes or until you can smell the aroma of the seeds. Turn the heat off and cool.
Crush the ingredients in a pestle and mortar or blend in a kitchen whizz

Preheat the oven to 160 degrees.

Return the pan to the heat and add the onions, followed by the chicken and then the spice mix. Continue to cook for 3 minutes on a medium heat.
Add the tomatoes, pumpkin, vegetable stock and finally the coconut cream and sea salt.
Place a lid on the pan and pop into the oven for 1 hour.

When your ready to serve, stir in the coriander and mint mix.

Serve with some freshly cooked rice and maybe some roti bread!

Yum!