With the cooler weather I have been craving heartier food – salad isn’t quite cutting the mustard any more plus I was in the mood for a taste explosion but wasn’t quite sure what kind of flavour taste explosion so into the kitchen I went to rummage through the spices. A few bottles made their way onto the counter along with a few other ingredients and the result was a fabulously flavourful chicken curry which I think may be making an appearance in our kitchen soon again. Next round may have to have a few pappadums on the side too.
Spicy Chicken Curry
2 tbsp grapeseed oil
1 large onion sliced
½ tsp coriander seed
½ tsp cumin seed
½ tsp Chinese 5 spice
¼ tsp ground cinnamon
¾ tsp ground ginger – fresh would be even nicer
2 tbsp curry paste or to taste – I used Thai green curry paste
2 garlic cloves crushed
1 410g tin chopped tomatoes
1 tsp sugar
¼ cup dry white wine
¼ cup coconut cream – normal cream would work equally as well
3 -4 chicken breasts sliced
Salt and black pepper to taste
Fresh coriander to serve
- Fry the onion in 2 tablespoons of grapeseed oil until tender and lightly browned.
- Lightly bash the coriander seed and cumin seed in a pestle and mortar and add to the onion along with all the other spices and curry paste and fry for 2 minutes to allow the flavours to develop.
- Add the garlic, tomatoes and sugar and cook until reduced by half.
- Add the wine and coconut cream and reduce by half.
- Add the chicken and cook for 3 minutes.
- Serve with fresh coriander and rice.