Turmeric Chicken Coconut Curry

Turmeric is a very topical spice right now, as it has lots of healing properties, especially good for anti-inflammatory illnesses such as arthritis.  It pairs beautifully with chicken and adds a subtle flavour and a wonderful vibrant orange colour.  This curry is perfect for a quick mid-week feast as there is a tiny bit of prep and cooks in around 25 minutes and not too spicy.  A great introduction to mild spice for younger children!
Turmeric Supplements are a great way to incorporate the many health benefits into your daily routine https://lyfebotanicals.com/health/turmeric-benefits/

You will need...

1 Saucepan with a lid
1 Sauté pan or large frying pan with a lid

4 skinless & boneless chicken breasts, finely sliced into small chunks
1 tin of low fat coconut milk
1 red onion, finely diced
1 red pepper, finely diced
1 tbsp mild curry powder
1 tsp turmeric powder
3 tbsp laska paste
2 garlic cloves, peeled & grated
1 large thumb size piece of ginger, peeled & grated
150g wholegrain rice, rinsed
1 vegetable stock cube
1 lime
3 spring onions, peeled & finely chopped
Large handful of fresh parsley or coriander, finely chopped
2 sheets of Nori Seaweed (optional)
1 tsp extra virgin coconut oil
1 tsp olive oil
Freshly milled seasoning

To make...

Serves 4

  1. 1 hour before you plan to cook, slice the chicken into small chunks, place into a medium bowl and drizzle with 1 tsp olive or rapeseed oil
  2. Season lightly, add the turmeric and mild curry powder, mix thoroughly, cover and leave to chill in the fridge for 1 hour
  3. Rinse the rice, add it to the pan with the stock cube and add boiling water, bring it to the boil then reduce the heat to low, cook for 20-25 minutes or as per the packet instructions
  4. Heat the coconut oil in the sauté pan on a medium heat, add the diced onions, grated ginger and garlic, cook for 10 minutes with the lid on, stirring occasionally 
  5. Add the chicken and turn the heat up slightly, brown the chicken all over then add the peppers, mix to combine, cook for 5 minutes
  6. Mix in the Laska paste and cook on a medium heat for a few minutes
  7. Pour in the coconut milk, put the lid on and let it boil for a moment
  8. Turn the heat down and let it simmer gently for 10 minutes
  9. Whilst everything is cooking, finely chop the spring onions & parsley 
  10. Once the curry is cooked, turn the heat off and leave to rest for a few minutes, do the same with the rice
  11. Get 4 bowls ready, spoon the rice into each bowl, then ladle the curry and juice into each bowl
  12. Serve each bowl with a handful of spring onion, parsley or coriander and a big squeeze of fresh lime
  13. Crumble over the seaweed sheets if using (would highly recommend!)
  14. Serve immediately!
  15. Tastes amazing the next day so perfect to make up in batches and freeze for another day!

Nutritional Info
Per Serving
343 kcal | 12g fat | 7.7g saturates | 21g carbs | 6.1g sugars | 3.8g fibre | 35g protein | 0.82g salt


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