Want something warming, quick and comforting to eat on a damp September evening? Try my immune-boosting chicken curry.
Ingredients
2 medium-sized green chillis
1 small red chilli
1 tbsp freshly grated ginger
2 crushed garlic cloves
2 finely chopped shallots
1 tbsp coconut or olive oil
1 lemon grass stalk
200ml coconut milk
2 chopped kaffir lime leaves
1 tsp fish sauce
250g organic chicken thighs, chopped into bite-sized chunks
2 tbsp natural bio yoghurt
2 fresh tomatoes, chopped
Brown rice (100g per person),
4 cardamon pods
How to make
Gently fry green and red chillis (include the seeds for the heat), ginger, garlic and shallots in coconut or olive oil in a large frying pan/wok for a couple of minutes.
Then bash 1 lemon grass stalk and add to the pan. Then add the coconut milk, kaffir lime leaves, fish sauce and simmer gently for 10 minutes. Add the chicken and simmer until cooked gently (about 15/20 mins but check). Remove lemon grass; finish off by stirring in yoghurt and chopped fresh tomatoes.
Sprinkle with a generous handful of fresh coriander to serve.
Serve with brown rice (cooked with 1 teaspoon ground or freshly grated turmeric plus 4 cardamon pods (remove before serving)
Comments