Holly Bell, a mum of three boys, contestant on the Great British Bake Off and author of Recipes from a Normal mum, shars her recipe for an unashamedly 'coconutty' curry
The heat in this creamy coconut chicken curry is subtle and gentle; from the mustard seeds, ginger, cayenne pepper and smidgen of chilli. It absolutely will not knock your socks off. If you’re looking for something hotter, may I recommend serving with fresh chillis on the side?
Wondering when your baby eat curry? Click to find out...
Holly's recipe serves 4 – 6
- 3 tbsp vegetable oil
- 2 medium onions, peeled and finely chopped
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 1 tbsp grated fresh ginger
- 6 cloves garlic, peeled and crushed
- 1 tsp cayenne pepper
- 1 tsp chilli powder
- 50g creamed coconut, grated
- 400mls cold water
- 600g chicken breast/thigh, chopped into 3cm pieces
Heat the oil in a large frying pan and fry the onions, along with the salt, for 20 minutes, over a low heat, until really soft. Add the cumin, mustard seeds, ginger, garlic, cayenne and chilli, stir and fry for a further minute.
Add the coconut cream (this comes in a block) and the water, turn up the heat and stir well.
Add the chicken and simmer on a medium heat for 15 - 20 minutes until the chicken is cooked through and the sauce has reduced a little.
Serve with fluffy basmati rice or chapatis.
Holly blogs at www.recipesfromanormalmum.com and her book, by the same name, is available online and in all good bookshops.
Photo credit: Holly Bell
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