Coconut Chicken Curry With Vegetables

My GP recently scolded me for not cooking enough meat and chicken for my mother.

I immediately went out for some chicken breasts and decided to use whatever vegetables I had to make this wonderful dish. I also added some chickpeas in here as a carb because I served it on a bed of cauli rice.

Chicken breasts are so quick to cook and if you buy them without the skin, you can whip up lunch or supper in no time.

Ingredients

6 chicken breasts, cubed

1/2 bunch oyster mushrooms

1/2 punnett cherry tomatoes

1 sweetcorn, steamed and cut from the cob

2 carrots, diced

1 cup chickpeas

1 onion, diced

1 can tomato puree

1 cup plain yoghurt (I use Gero, fat free)

1 small can coconut milk

1 curry leaf stalk

1 tsp garlic

1 tsp ginger

1 tsp sumac

1 tsp smoked paprika

1 tsp crushed red chilies

1 tbsp tomato paste

2 tsp quinoa flour to thicken the sauce

coriander for garnish

salt and pepper to taste

1. In a large wok, heat oil on medium heat and fry onions with curry leaves and jeera.

2. Add garlic and ginger, sumac, smoked paprika and crushed red chilies to the pan.

3. Fry chicken in the spices until it’s seared on all sides.

4. Add carrots and corn to the wok and give it a stir.

5. Pour in tomato puree, tomato paste and let that cook for a good while until you see the oil come to the surface.

6. Add coconut milk and yoghurt to the pan.

7. Drop cherry tomatoes in randomly but don’t stir them into your curry.

8. Turn the stove on low and let your curry simmer for 10 minutes.

9. In a cup mix the quinoa flour with 1/8 cup of water and whisk it with a fork. Add this to your wok to thicken the sauce and lastly, add mushrooms.

10. Season well with salt and cracks of black pepper.

11. When the sauce is thick, you can garnish with coriander/dhania and serve with either cauliflower rice/mash.