Being raised by a mother who is a fantastic cook, and living in the UK for most of my life I have been very spoilt lucky when it comes to wanting some tasty Indian food, both at home and restaurants. The UK and the Midlands in particular (OK I may be being biased) have some fabulous curry houses!
So you can imagine my utter disappointment when Hubby, Kalvin & I visited our 1st (and most likely last) Indian restaurant in Switzerland. The food was bland and the only thing I could taste was salt! If a very hungry, almost 2 year old is turning his nose up at a meal and wont even touch the naan bread you know its got to be bad!! However he did me proud that day as he obviously knows good food!
Almost 2 weeks after that disappointment (that’s how long it took for us to get over such bad Indian food) I decided to make a chicken curry. I have titled this as “creamy” as the texture is lovely and creamy and similar to that of a Korma you would get in a “good” UK Indian restaurant (minus the cream & nuts!!) To make this even lower in calories simply substitute the coconut milk for natural low fat yogurt!
550g Boneless chicken breast (cut into bite-size pieces)
2 tsp Olive oil
400ml Coconut Milk
500g Tomato passata (take out 100g and put aside)
half tsp Cumin seeds
half tsp Fenugreek seeds
large handful of fresh coriander (chopped)
1 heaped tsp Garam masala
1.5 tsp salt
30g Gram flour
half teaspoon Ground ginger
1 tsp Tumeric Powder
1.5 tsp paprika powder
1.5tsp curry powder
4 Garlic cloves (crushed or grated)
200ml boiled water
Fresh red or green chillies (I used 1 red chili as my little boy will eat this.. add more.. about 5 for a spicier kick!)
Heat the olive oil in a medium sized saucepan and add the onions, cumin & fenugreek seeds and fry for 3/minutes on a medium to high heat, add the chilies, salt and garlic and allow to cook on a medium heat until the onions have softened and are starting to brown
|the “Torkha”, the basis of most Indian foods is the onion masala mixture|
In the meantime mix the coconut milk, 400g tomato passata together and slowly add the gram four mixing as you add. (set aside)
|Coconut, Passata and Gram flour mixture|
Once the onions are starting to brown add the tumeric, paprika & curry powder along with the garam masala and the 100g tomato passata that you have on the side, mix together well and cook for a further 5 minutes, then add the chicken and mix to ensure the chicken pieces are coated with the masala mixture, cook until the sides of the chicken start to whiten and then pour the coconut milk mixture over the chicken and stir well, bring to the boil then reduce, add the 200ml boiled water and simmer for about 25 minutes.
|Simmer with the lid half covering the saucepan|
Don’t wonder too far as you will need to keep going back to stir and check on the mixture as if the heat is too high you risk it boiling over!
Once the chicken is cooked through (check by slicing through a piece of chicken to ensure it is cooked) take off the heat stir in the chopped coriander and serve with fresh hot chapatis, Naan or Rice.