• Serves: 4
  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: medium

We’re back with another deliciously nutritious dish from Hemsley + Hemsley and this time it’s a chicken curry.

Cumin and corinader are full of antioxidants and help with digestion. Tumeric, the ‘superstar spice’, is know to have anti-inflammatory properties. By skipping starchy rice and instead serving your curry with cauliflower and crunchy raw cabbage, you’re treating yourself to two portions of veggies!

here's what you'll need...

For the Chicken Curry:

  • 2 tbsp ghee or coconut oil
  • 4 large chicken thighs or drumsticks, skin on
  • 3 tsp ground cumin
  • 2 tsp ground tumeric
  • 2 tsp garam masala
  • 2 tsp fennel seeds (whole or ground)
  • a pinch of dried or fresh chilli to taste, or 1/2-1 tsp cayenne pepper
  • 2 large onions, sliced or chopped
  • 6 garlic cloves, diced
  • 2 tbsp tomato puree
  • 4 large tomatoes, chopped
  • 500ml vegetable stock
  • 300g green beans or other green vegetable
  • 2 large handfuls of spinach or other greens
  • juice of 1/2 a lime or lemon
    sea salt and black pepper

For the Red Cabbage Salad:

  • 1 red cabbage
  • 1 tbsp seasame oil or extra virgin olive oil
  • small handful of chopped fresh coriander or mint
  • grated zest and juice of 1 unwaxed lime or lemon

To serve:

  • small handful of flaked almonds, toasted
    1 tbsp raisins

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here's how it's done...

  • 1

    Gently toast the flaked almonds (for the rice) for a minute over a low heat in a wide, dry pan, then set aside.

  • 2

    Heat 1 tbsp of the ghee or coconut oil over a medium heat in the same pan. Season the chicken thighs or drumsticks with a little sea salt and pepper, then brown for a few minutes on each side until golden. Remove the chicken and set aside.

  • 3

    Lower the heat in the pan and add all the spices, including the chilli or cayenne pepper if using. Keep the spices moving so that they don’t burn and let them fry gently for 1 minute.

  • 4

    Add the rest of the ghee or coconut oil and the onions and fry for 5 minutes before adding the garlic, a large pinch of sea salt and pepper, followed by the tomato puree and then turn up the heat.

  • 5

    Add the chicken back in, the chopped tomatoes and the hot broth or stock.

    Simmer over a medium heat, covered, for 35 minutes. The slower it cooks, the better – add a little water if needs be. It also tastes even better the next day.

  • 6

    Meanwhile, prepare the salad by finely shredding the red cabbage with a knife or in a food processor and heaping onto a serving dish. Add the oil, coriander or mint, zest and juice of the lime or lemon to a jam jar, shaking with the lid on to make the dressing, then taste for seasoning and mix with the cabbage.

  • 7

    After the 35 minutes of the chicken cooking, add the green beans and leave to simmer for a further 4 minutes. Turn off the heat and check the chicken is tender and cooked through using a knife. Add the lemon or lime juice and check the seasoning.

  • 8

    Place the spinach on top, cover with a lid and let the residual heat wilt the spinach for 5 minutes while you prepare the cauliflower rice.

  • 9

    Add the toasted almonds and raisins to the cauliflower rice and serve with the chicken curry and the red cabbage salad.

    Hemsley curry image

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Amy Marsden

By Amy Marsden on 28.11.15

Guest Contributor

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