Chicken and Coconut Curry

September September

So the rat race has begun and there’s definitely a chill in the air. Some are dragging it out – last of the summer wine and all that,  at EP this weekend leaving the rest of us parenting at home!! ? But all is well. After such a glorious summer I feel ready for the crisp weather, cosy clothes, leaves crunching underfoot and the world changing colour all around us. It’s that golden time when nature provides the colour and light, before we start with the twinkling artificial lights. The boys insist on shorts going to school. ?Julian will wear shorts until Halloween and I’ve given up trying to persuade him otherwise. He looks blue with the cold but never feels it. He never ever gets sick so who am I to argue. I always love the food at this time of year – we need to nourish ourselves – keep our immunity up and feel warmed by food. This recipe below is a really handy one. It’s easy even if the ingredients list looks long but I promise it’s worth it. I forgot the coriander leaves so I threw in a teaspoon of coriander when I was adding the other spices. If you use medium curry powder and the chillis, it’s got a good kick to it.

Chicken and coconut Indian Curry

Ingredients

1 tbsp. of veg or sunflower oil

1 large onion chopped

2 cloves of garlic crushed

Thumb size piece of ginger finely grated

2 large green chillies deseeded (if you like it not too hot) or seeds in if you like the fire, finely chopped

15g of coriander leaves and then chop stalks separately

1 tbsp. of garam masala

1 tbsp. of curry powder (mild, medium or hot – you decide)

1 400g tin of coconut milk

150mls of chicken stock

450g of diced chicken fillet

Salt and freshly ground pepper

75g green beans trimmed and halved

Lime wedges to serve

Methods

Pour oil into large pan, add onions and garlic and gently fry for approx. 6-8 minutes, soft but not brown. Add ginger, chillies, coriander stalks, garam masala, and curry powder and fry for 1-2 minutes. Add the coconut milk and stock and bring to the boil. Add chicken and season with salt and pepper.

Reduce the heat and simmer, covered with a lid for 30 minutes. Remove lid and simmer for a further 15 minutes adding green beans five minutes before the end.

Stir in the coriander leaves and serve with rice/cauliflower rice.

#Tip from Jemma – Let’s Nutrify!

Oh, the goodness in this dish, where do I start? This deliciously fragrant and quick meal is rich in immune-boosting healthy fats from the coconut, bug busting power in the onions, garlic and ginger.  The chicken is a great protein source and also contains some B vitamins and selenium, both of which support good metabolism and thyroid function.

*For some extra anti-inflammatory potential, add 1-2 tsp of ground turmeric and a good twist of black pepper to this meal as it’s cooking which enhances the health benefits of the

# What does Shane Dineen Fitness coach say…..

“This Curry dish is one of my favourite evening meals coming into the winter months.

After a long day of teaching various exercise classes from Spinning to a high intensity Bootcamp class, this quick and easy recipe helps my body recover quickly and be able to perform at my very best and provide good energetic classes day in day out.

For me this meal covers all the essential Macro and Micro nutrients to keep my body performing my best.

Tip: If your like me and can’t handle too much spice, add a little more coconut milk or some Greek Yogurt (which helps boost the protein content)on the side, or just simply cut back on the portion of curry you are using”

#tip from the butcher’s wife

Batch cook! Batch cook! Batch cook! Cook once eat twice.  Lovely Friday night dinner but also quick enough to have during the week. This would also work with our chicken thighs and drumsticks. It will really enhance the flavour. Enjoy x