It you were to ask what’s my favourite cuisine, I’d have to say Indian every time. The mix of flavours, the succulent chicken and breads to accompany just make it one of my favourite meals. The sharing element and having a taste of your dining partner; it’s all part of the experience.
So when it comes to cooking a curry, you need to take into account everyone’s taste levels; just how much spice is too much?! That’s what I’ve honed my butter chicken recipe, making sure it has the right amount of kick and cream for both Darren and I.
Curries are one of my favourite dishes to make as they’ve got a ‘just add everything’ mentality! A dollop of this, a dash of that…in my eyes, you can rarely go wrong!
- Chicken fillets – x3 for two people
- 1 large red onion
- Half a tin of chickpeas
- Baby spinach
- 1 sweet potato – diced
- Coconut milk
- Garlic powder
- Masala powder
- Tomato puree
- Pinch of chilli powder
Dice your chicken, red onion and sweet potato
Add the chicken and onion to a large frying pan with a dollop of coconut oil on a medium heat.
Pop the diced sweet potato into the microwave for 3 minutes to soften. Once cooked, add to the pan along with the chickpeas.
Add the garlic powder, tumeric, masala powder and chilli powder to the pan. Ensure the meat is covered so it can gently marinade as it cooks
Add the spinach to the pan so it can wilt and cook with the meat and veg. Add a dollop of tomato puree and the coconut milk so the sauce can begin to thicken. Turn down on to a lower heat and allow to simmer.
Whilst the curry cooks, make your rice or breads to accompany. Check the chicken is thoroughly cooked and then serve and enjoy!