I’m hoping the coconut haters will forgive me. This is unashamedly coconutty, this coconut chicken curry, the clue as ever being in the name. And I am afraid there is no substitute I can recommend. I also feel the need to apologise for the appearance of this curry. It’s not a looker. But it does make up for its looks in flavour. I made this for friends and it was gobbled up.
The heat is subtle and gentle; from the mustard seeds, ginger, cayenne pepper and smidgen of chilli. This creamy coconut chicken curry will not knock your socks off. If you’re looking for heat may I recommend serving with fresh chillis on the side?
Now for the brownie update. Please feel free to scroll down to the recipe if you’re not in the mood for chat about my little start up. I totally understand. Okay, so basically things have stagnated since I last wrote. I feel ashamed. My excuses? I’ve been in the north working with various clients. In fact I have spent so much time up north my Dad started to call it my ‘grand tour of the north’. I find it really difficult to make decisions about anything unless I am at home. I am also having a huge wobble about whether or not this brownie business is a good idea. I have been incredibly busy lately and I am not sure how I’d cope if I had 5 boxes of brownies to get out every day too. Of course there’s every possibility that nobody will order or that maybe there will be one order each week and then I could cope with that fine. Well, I’d be a bit gutted that the idea was such a poor one, but I’d get over it.
So the next step in getting the business off the ground (for I have never been one to listen to rational concerns like a huge workload or loss of sanity as potential outcomes) is to order the packaging. The kind people at Leicester City Council have put me in touch with a local organisation who advise on food labelling, so I have a meeting with them after I get back from LA. In the meantime I need to order the packaging and get the branding right (that’s going to adorn it). There is a 12 week lead time for the packaging so this is pretty urgent if I want to pick up any of the Christmas trade. The boys as ever have been super helpful coming up with branding ideas.
I have been busy baking brownies and my husband has been busy butchering cereal boxes to mock up the right size receptacle.
I should be clear that the drawings above are not his. They are mine. And yes, they’re not exactly speaking premium at the moment. We hope to have some branding agreed soon. Mr Bell is doing it all for me. And despite having worked in advertising and spent a decade dealing with frustrating clients who often don’t have any idea what they want, well reader, I am one of them. Mr Bell told me the other night he is ‘waiting for a written brief’ – a what? Doesn’t he know he should read my mind? Here were some of his very early sketches.
Anyway, that’s it for now. Sorry it’s not more of an update. Maybe the shame will make me get my backside into gear and crack on. Back to the creamy coconut chicken curry…
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
One year ago: Strawberry & vanilla cupcakes and Lamb koftas, crunchy coleslaw and hummus and Chicken, potato and aubergine curry and Crunchy pork meatballs and Cinnamon and apricot granola and Refined sugar free apple flapjack.
Five years ago: Banana and custard melts.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: Serves 4 - 6
- 3 tbsp vegetable oil
- 4 small onions, peeled and finely chopped
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 1 tbsp grated fresh ginger
- 6 cloves garlic, peeled and crushed
- 1 tsp cayenne pepper
- 1 tsp chilli powder
- 50g creamed coconut, grated
- 400mls cold water
- 600g chicken breast/thigh, chopped into 3cm pieces
Heat the oil in a large frying pan and fry the onions in it along with the salt for 20 minutes, over a low heat, until really soft. Add the cumin, mustard seeds, ginger, garlic, cayenne and chilli, stir and fry for a further minute. Add the coconut cream (this comes in a block) and the water, turn up the heat and stir well. Add the chicken and simmer on a medium heat for 15 - 20 minutes until the chicken is cooked through and the sauce has reduced a little. Serve with fluffy basmati rice or chapatis.
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