Chicken Curry : Serve with Low Carb Cauliflower Rice

I always think a curry can be enjoyed mid-week, end of week, weekend, well perhaps any day of the week!

This easy recipe idea is for a nice tasting chicken curry, and uses a great mix of herbs and spices ... you may wish to give it a try!

Ingredients:
Serves Four
1 onion, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp oil
2 cans of tomatoes, chopped
0.5 tsp sugar
3 cm piece root ginger, peeled and finely chopped
2 cloves garlic, finely chopped
2 red chillies, de-seeded and finely chopped
1 x 400ml tin (reduced-fat) coconut milk
8 bone-in chicken thighs, skinless
juice of ½ lime
3 tbsp chopped coriander

Method:

1. Whizz the onion in a food processor with the coriander, cumin, turmeric and 100ml of water, until a paste is formed.
2. Heat the oil in a large sauté pan or shallow casserole, add the onion paste, tomatoes, sugar and a teaspoon of salt. Simmer together for 5 minutes, stirring.
3. Next, stir in the ginger, garlic, chopped chilli and coconut milk. Bring to a simmer, then add the chicken thighs. Cover and gently simmer for 15 minutes
4. Remove the lid, increase the heat and bubble for a further 5-10 minutes or until the sauce has thickened. Stir in the lime juice and coriander. 

5. Serve with (low carb) cauliflower rice, which you will obviously need to prepare/cook.

Original recipe idea from Sainsbury's here

Did you know - Ginger, a culinary spice and medicinal marvel - here is a little more information on this versatile seasoning, you can read more here 

Happy Eating!

All the best Jan