The use of spices gives the dish an instantly warming element, whilst the Brazil nuts are rich in mood-managing selenium making it a serotonin boosting powerhouse
Serves 4 - 6
- 2 tablespoons coconut oil
- 2 medium onions, finely sliced
- 2 large garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons mild curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon chili powder
- 1.25 kg chicken, cut into pieces
- 1 (400g) can diced tomatoes
- a handful chopped fresh coriander
- 75g Brazil nuts, roasted
- 175g plain yogurt
- lime wedges, to serve
Pre heat the Panasonic Steam Combination Microwave NN-DS596 oven to 180 degrees.
Once the oven is hot to temperature, add the Brazil nuts to a roasting tray and then pop them in the oven to toast for 10 minutes. Once done, set aside.
Melt coconut oil in a large pan over moderately low heat, add the onions, garlic, and ginger, stirring, until softened, about 5 minutes.
Add curry powder, salt, cumin, ground coriander and chili and cook, stirring, 2 minutes.
Increase the heat and add the chicken and cook, stirring to get a nice golden colour, this should take about 3 minutes. Add the tin of tomatoes and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 8-10 minutes.
Just before serving: pulse Brazil nuts in the Panasonic Food Processor MK-F800 until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Stir through half the coriander, and scatter the rest over the top. Serve with steamed rice, lime wedges and chapatti bread.
NOTE: You can easily make the onion and spice curry base ahead, to speed up the process. Simply add the yogurt and Brazil nuts and reheat when ready to serve.
Tagged in Recipe