Making a chicken curry from scratch may sound daunting but it is much easier than you may think. I prefer to make a paste rather than adding each of the ingredients individually as I find it is the best way to maximise flavours. Plus cooking the chicken in the paste (as opposed to browning off first) leaves it soft and tender. Investing just a few minutes in creating your own curry paste is well worth your time. All you need to do is put everything into a food processor and switch it on. It is as simple as that. You can even make double the amount and freeze half of it for another time.
There is also no need for ready made spice blends. You can get that distinctive curry flavour using just a few spices that you most likely already have in your cupboard; turmeric, ground cumin and ground coriander does the trick very nicely. Stir in the fresh coriander and mint before serving and you have yourself a taste sensation.
If you wanted to thicken your chicken curry up then you can stir in some coconut cream at the end; remember that the sauce will thicken on standing. Serve with Cauliflower Rice or roasted butternut squash and sweet potato for something a little different.
Preparation tips for your chicken curry..
I use chicken thighs in my recipe as I think they have more flavour and don’t dry out when cooking. I used skinless and boneless thighs and chopped them up into large chunks. You could also use whole thighs/drumsticks if you prefer and just cook for slightly longer to make sure they are cooked through. You could even chop a whole chicken into pieces and put it all into the curry.
Always use the best quality chicken that you can afford aiming for free-range and/or organic if you can. I get my meat from Primal Meats; an online Paleo meat company that has fantastic products. Well worth taking a look.
When making any curry I believe it is all about customising it to your individual taste. Some like it fiery hot whereas others like more subtle flavours. This chicken curry recipe sits as a happy medium between the two; packed full of flavour but with a little heat. If you would like more spice then I would recommend that you add another chilli (with the seeds) into the paste.
The paste is going to set the framework of flavours for your curry so it is important to make sure you get it right for your palate. I would recommend that you use the quantities provided in the recipe as a starting point and then tweak to your liking from there. Remember that the flavours will be diluted slightly when the coconut milk is added.
PIN THE RECIPE FOR LATER:
Servings: 2 people
- For the paste:
- 1 onion, chopped
- 1 inch ginger, peeled and finely chopped
- 1 green chilli, chopped (inc seeds)
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp turmeric
- 3 tbsp extra virgin olive oil
- For the curry:
- 8 chicken thighs, boneless and skinless, chopped into large chunks
- 400ml (14 fl oz) coconut milk
- ½ lemon, juice only
- ½ small bunch coriander, roughly chopped
- ½ small bunch mint, roughly chopped
- Place all the paste ingredients (except the olive oil) into a blender and blitz until combined. Add the oil and mix again. You should now have a good paste consistency (will look like a thick puree). Add in a bit more oil if needed.
- Heat a large frying pan over a medium heat and add the paste. Leave the paste to cook for a few minutes and the aromas will start to release.
- Add the chicken to the paste along with the lemon juice and stir until combined. Cook for around 5 minutes to seal the chicken.
- Add the coconut milk and mix into the paste, bring to a simmer and leave to cook for 15-20 minutes stirring occasionally.
- Remove from the heat and stir in the mint and coriander. Serve hot with cauliflower rice.
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