I love a good curry and this one is a hit every time. Make it as hot or as mild as you like….. just make it!
This recipe is a take on another recipe my friend Felicity gave me years ago for Thai Chicken Curry, but at the time I didn’t have any Thai curry paste so I made my own (but you definitely couldn’t call it Thai). I have since tweaked the recipe even further and substituted the carnation milk with coconut cream and added a couple of other things to the mix. Here it is…
1 tablespoon coconut oil or butter
1.5 tablespoons curry mix* (see below for my curry mix – this amount makes quite a mild curry)
400g chicken thigh fillet diced** (can use prawns instead of chicken, see below)
1 zucchini, cut into short strips
1 red capsicum, cut into short strips
1 onion, diced and fried
1 teaspoon minced garlic
1 can (400g) coconut cream
1 tablespoon fruit chutney
1.5 tablespoons of cornflour
*We had a great cook here years ago and her food resembled that of a gourmet cafe. Susan gave me this curry mixture and it is all I use now. I make up a bulk mix …
3 parts curry powder
1 part ground coriander
2 parts ground cumin
1 part ground tumeric
If you like your curry really hot you can add 1 part ground chillies but I find it just too hot with this on board. Mix it all together and store in a container. You won’t be sorry. Thanks Susan!
1. Heat oil or butter in pan with garlic and fry onion
2. Remove onion, add more oil or butter to pan and cook the chicken
3. Add the onion back into the pan, put the curry mix in and fry that out for about a minute
4. Whisk the cornflour and coconut cream together, add to pan and stir until it thickens slightly
5. Add the fruit chutney and some salt, I sometimes add a sprinkle of sugar for shits and giggles too
6. Add the zucchini and capsicum and simmer for about 5 minutes
7. Serve with rice and some coriander if your little heart desires
**I also use this recipe for Prawn Curry – so so yummy! If I do a prawn curry I think I use about 500g prawns (or possibly more, you will know how much you need) and I just add them at the end, doesn’t matter if they are green or cooked, just add them at the end and they will cook anyway. You could also do curried sausages this way.
Enjoy… let me know what you think
What do you put in your chicken curry?
Do you have a secret ingredient?