Rip texture

Recipe of the week

Holly's

Chicken Curry

Serves 4

Ingredients

½ tsp cinnamon, ground

1 tsp coriander, ground

1 tsp cardamom, ground (green)

1 tsp turmeric, ground

1 tsp chilli powder

2 tsps fenugreek

2 tsps cumin seeds

2 Tbs Red Island Extra Virgin Olive Oil

1 brown onion, finely chopped

1 Tbs coriander root and stem, finely chopped

1 Tbs ginger, freshly grated

2 cloves garlic, crushed

500g chicken thighs, chopped into bite sized chunks

400g potatoes, chopped into bite sized chunks

400g cauliflower, chopped into bite sized chunks

1 can of whole peeled tomatoes

400ml chicken stock

1 cup plain yoghurt + extra to serve

Coriander leaves and lime quarters to serve

 

Directions

Place all the dry spices in the bottom of a medium to large saucepan and toast on medium high heat for 1-2 minutes, until fragrant. Add the Red Island Extra Virgin Olive Oil, onion, coriander root, garlic and ginger and cook until the onion has softened. 

Add chicken thigh pieces and stir to coat in the spice mix. Cook for a few minutes, stirring frequently to ensure they are lightly coloured on all sides. 

Add potatoes, tomatoes and stock. Simmer for 20 minutes and then add the cauliflower. Simmer for a further 15-20 minutes or until the cauliflower and potatoes are tender and the sauce has thickened. 

Remove a few tablespoons of sauce and stir into the yoghurt. Continue to do this a tablespoon at a time until the yoghurt is the consistency of pouring cream. Incorporate the yoghurt mixture into the curry a tablespoon at a time so that it doesn’t split or curdle. Check seasoning before serving. 

Drizzle extra yoghurt over the curry and scatter with extra coriander leaves. Squeeze over lime juice just before eating. Serve with rice or/ and flat bread to soak up the delicious sauce. 

Meet @thehealthyhunter

I started to share the delicious food I create at home with others that might be in need of a little inspiration. I also started it to motivate myself. I think looking after yourself is hugely important and that it really does start with food. I love food. A lot. Maybe too much (not true, there’s no such thing). This means that I love to eat out at the fantastic array of cafes and restaurants Melbourne has to offer… so therefore when I’m cooking for myself I tend to keep it as healthy as I can, because life is all about balance!

Holly Hunter Pro Pic 1