Another healthy alternative to an Indian takeaway for you all. I don’t know about you, but I always crave Indian takeaway and if we ever order it (very rarely), I always regret it. It has nothing to do with guilt of ordering takeaway, as I work it into my eating plan, but it is normally really greasy and doesn’t taste as good as home-made. With a curry, you should be able to taste every individual spice, not just feel heat and grease.
Curry has become one of our favourite things to cook in our house. We love buying new spices to try and experimenting with different flavours. We take a basic recipe, and make it completely our own – that is what I love about cooking.
This curry is so simple to make and is creamy too. Using light coconut milk lightens this up.
– 2 pre-cooked chicken breasts (cut into chunks)
– 1 onion (chopped)
– 8 mushrooms (sliced)
– 400ml/1.6 cups light coconut milk
– 2 kaffir lime leaves finely chopped (or squeeze of fresh lime)
– pinch rock salt
– 1tsp lemongrass
– Thumb sized piece of ginger (finely chopped)
– Half a head of broccoli, pre cooked.
– 2 cloves of garlic
– 1tsp dried red chilli
– Thumb sized piece of ginger (chopped)
– 1tsp turmeric
1) Make the curry paste by blending the garlic, chilli, 1 piece of ginger and the turmeric in a pestle and mortar.
2) Fry the paste, onions and mushrooms in a little oil until onions are golden brown.
3) Add the chicken, lime, salt, lemongrass and the second piece of ginger and cook for a further two minutes.
4) Add the coconut milk and bring to the boil. Reduce heat and simmer for 10 minutes.
5) Add the cooked broccoli.
5) Serve over brown rice.