I love a curry, I love a takeaway curry and a homemade curry, I just enjoy eating them. I make a curry a few times a month for many reasons other than I could probably eat them everyday! A curry, especially if homemade is very nutritious for the body. From the protein and spices used, it is a meal that is a great source of vitamins and minerals and getting lots of nutrients into your body in one happy meal and very enjoyable dish.
We particularly like a curry in our house when we are not feeling well or need an immune system pick me up. This is because I like to use garlic, ginger and turmeric in my curry sauces and these are the super foods that help fight illnesses and diseases.
I have a few curry recipes that I like to use, most of the time I just throw it in and just go by taste (it’s the Turkish in me!)
This particular curry is one I wanted to share because it is perfect for the whole family to enjoy, it is a mild spicy curry and is a great meal to get all those nutrients into your little ones tummies.
Both my children love my homemade curries and like I said before, I sometimes just add other ingredients in, like aubergines, bell peppers or even prawns instead of chicken.
So here it is my easy Creamy Coconut Chicken Curry recipe.
Creamy Coconut Chicken Curry
One for the mild curry lovers!
- 2 tbsp Coconut Oil
- 3 Skinless Breast Chicken, diced
- 1 White Onion, diced
- 4 Garlic Cloves, minced or finely chopped
- 2 cm Fresh Ginger, minced or diced small
- 1 tsp Mild Chilli Powder
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Peppercorn
- 400 g Chopped Tinned Tomatoes
- 200 g Coconut Milk
- Handful of Fresh Chopped Parsley
- Lime, cut into wedges for serving
In a large saucepan add the coconut oil over a medium heat
Add the onions and cook for about 5 minutes until the onions are soft
Add the chicken and cook until chicken is white and cooked through
Add and combine in the garlic, fresh ginger and cook for a few minutes
Add the mild chilli powder, turmeric, cumin, coriander, salt and black pepper and stir through and cook for a few minutes
Pour in the tinned tomatoes and cook for a few minutes
Pour in the coconut milk and stir through bring to the boil and simmer
Cover the top of the saucepan with the lid and simmer for around 20 minutes until the curry sauce has thickened into a creamy consistency. Make sure to stir occasionally to stop the bottom from sticking, add a splash of hot water if the sauce starts to stick, stir and remove from the heat.
Serve with some fluffy basmati rice or naan bread, a squeeze of lime and garnish with fresh parsley and enjoy with the whole family.
If you would like some more healthy family meals, here are some more recipes that you may like.
Don’t forget if you try this recipe, please let me know and send me a photo or tag me on Instagram @pinarrawlinsx ..