Simple, Fresh and Delicious Recipes Inspired By My Seasonal Garden

Shredded Ginger Chicken Curry

Shredded Ginger Chicken Curry

Shredded Ginger Chicken Curry is simple, healthy and super tasty. Make this the next time you crave a curry instead of reaching for the delivery menu, I promise you won’t be disappointed.

Shredded Ginger Chicken Curry

I had a huge piece of ginger (the size of my hand) in the fridge from Christmas. It was one of my panic purchases on the big Christmas food shop, along with different types of nuts that are still in the cupboard! This week I really fancied a curry and didn’t want to waste the ginger so I thought I’d experiment, I’m glad I did as the result was amazing.

Shredded Ginger Chicken Curry

Healthy home cooked curry on the table in 45 minutes. Serves 4 and is very easy to make.

Shredded Ginger Chicken Curry

Marinade

Large thumb of ginger, peeled and finely grated
2 Fat cloves of garlic, peeled and minced
1 tsp Chilli powder
1/4 tsp Cayenne pepper
2 tbsp Fresh coriander, finely chopped
1 tsp Ground coriander
Juice of one lime
1 tbsp Ground nut oil
Pinch of Salt and pepper

Method

1. Mix all ingredients together to create a paste.
2. Cut three deep slashes in each chicken breast and smother in the paste.
3. Set to one side and allow to marinade for 15 minutes.

Curry

3 Chicken breasts, prepared as above
1 Large white onion, sliced finely
1 Yellow pepper, deseeded and roughly chopped into 1cm cubes
50g Sachet creamed coconut
300 ml Low sodium veg stock
1 tsp Turmeric
1tbsp Ground nut oil
1 tbsp Fresh coriander, roughly chopped
200g Brown rice
Salt and pepper to season

 

Method

1. Cook the rice as per instructions.
2. Heat the oil in a large sauté pan. Add the onions and peppers to the pan and season. Sweat over a medium-low heat for 5 minutes until the onions are soft and translucent.
3. Turn up the heat, sprinkle in the Turmeric and toast for one minute. Add the chicken (including the paste) and fry each side for 1-2 minutes.
4. Pour in the stock and creamed coconut and bring to the boil. Lower the heat and simmer for 10 minutes.
5. Use two forks to shred the chicken into chunks and continue to simmer for a couple more minutes until the chicken is fully cooked.
6. Stir in the cooked, drained rice until fully combined with curry and is piping hot.
7. Serve with a scattering of fresh coriander.

Love curries? Try my Roast Parsnip Dal

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