Looking to add some flavour and spice to dinner? This week, Executive Chef Alan shows us his take on a healthy chicken curry that is sure to impress!
Whilst the current pandemic has brought out the head chef in many a home cook, the weeks in isolation may mean motivation in the kitchen is beginning to wane and ordering a takeaway might seem the easiest way to get a hit of flavour.
However, with this easy recipe, Executive Chef Alan shows us how to make a simple, healthy and delicious chicken curry, which is easily adaptable to suit your tastes (and any ingredients you need to use up).
BodyHoliday’s Executive Chef, Alan Wichert, walks us through his take on an easy, flavoursome Indian chicken curry.
For food lovers, the temporary closure of many of our go-to eateries has been a sad sight to see and for some, getting creative in the kitchen has fed the desire for out–of–the–ordinary cuisine. However, with isolation continuing and visits to the supermarkets restricted, the temptation of a takeaway may be ever-more appealing. But there are some easy ways to get the hit of flavour takeaways can provide, and a delicious homemade curry is one such way.
What’s more, there is much reward in creating a really great plate of food. Though you may be growing tired of cooking away in the kitchen for hours on end, a really simple, quick and tasty recipe might be just the thing to reignite the love for good, wholesome food.
For my take on the iconic Indian curry, I’ve aimed to make the recipe as adaptable as possible to suit your palate and dietary requirements, as well as the vegetables you have to hand. Built on a base of onion, garlic and ginger, you can get creative in any which way you fancy.
Should you be short on spices, feel free to use your favourite variety of jarred curry pastes from the supermarket. However, it’s always fun to make your own and this one is so much simpler than one may think!
To add some variety to this dish, you can also replace the chicken with prawns, tofu or even beans; it’s completely up to you! Moreover, with organic coconut milk and natural yoghurt in place of cream and lemon in place of salt, this restaurant standard dish will feed your health as much as it will feed your soul!
I served this up with quinoa, a superfood containing all nine amino acids, however, feel free to boil up a portion of brown or white rice, sweet potato or naan bread.
Watch here as Chef Alan shows us how to make a batch of his simple yet tasty Indian chicken curry.
For this recipe, you will need:
For the curry paste:
- ½ tsp turmeric
- ½ tsp cumin seeds
- ½ tsp fenugreek
- ½ tsp chili flakes*
- 1 tsp jerk seasoning
- 1 tsp ground cumin
- ½ tsp paprika
For the curry:
- 2 cloves of garlic, ground or sliced
- 5cm piece of ginger, finely chopped
- 1 medium red onion, finely chopped
- 3 – 4 fresh cloves
- 1 large tomato, chopped
- ¼ head of broccoli, chopped into bitesize pieces
- Handful of mangetout
- ½ courgette, cut into quarters and roughly chopped
- ¼ mango, shredded
- 2 chicken breasts
- 250ml organic canned coconut milk
- 200ml natural yoghurt
- Juice of half a lemon
- 85g of quinoa, uncooked
- 200ml water