Child-friendly curry: Creamy coconut chicken curry, by Holly Bell
- serves 4-6
- Easy
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
Published:
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? says Holly Bell, a food blogger, writer and finalist in The Great British Bake-Off.
Ingredients
- vegetable oil 3 tbsp
- medium onions 2, peeled and finely chopped
- Salt 1 tsp
- cumin seeds 1 tsp
- brown mustard seeds 1 tsp
- grated fresh ginger 1 tbsp
- garlic 6 cloves, peeled and crushed
- cayenne pepper 1 tsp
- chilli powder 1 tsp
- creamed coconut 50g, grated
- cold water 400ml
- chicken breast/thigh 600g, chopped into 3cm pieces
Method
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Step 1
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.
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Step 2
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.
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Step 3
Serve with fluffy basmati rice or chapatis.
