Zesty coconut chicken with coriander and garam masala

Zesty coconut chicken with coriander and garam masala

Zesty coconut chicken with coriander and garam masala offers a taste-bud jangling combination of comforting yet zingy flavours which complement each other beautifully. This coconut chicken recipe leaves you feeling satisfied, warm and quietly smug, because it’s packed full of nutrition too. As the rice is cooked within the main dish, it simply oozes flavour.

Quick and easy to prepare, it can be cooked on the stove or in the slow cooker – just a few variations in the preparation, but both are equally mouthwatering.

Time to cook on the stove approximately 45 minutes, time to cook in the slow cooker approximately 5 hours.

Zesty coconut chicken with coriander and garam masala

Serves 4

4 skinless organic chicken breasts

400g/14oz can full fat coconut milk

400g/14oz can chopped tomatoes

3 large tomatoes, quartered

1 medium / large onion, roughly chopped

3 cloves garlic, roughly chopped

A slice of butter or tbsp of coconut oil if cooking on the stove

2 tbsp garam masala

1 tsp tamarind paste (optional)

170g/6oz of brown rice

Chilli or cayenne pepper to taste

Juice of one lime

Handful of chopped coriander

Four handfuls of fresh spinach or

250g/9oz frozen spinach

To cook on the stove:

Use a large frying pan and melt some butter or coconut oil (even healthier!). Olive oil turns rancid at high heats, so I advise not to use it.

Add the chopped onion and fry for 5 minutes on a gentle heat until it starts to brown. Scatter in the garlic and fry lightly for a further 3 minutes or so. Add the chicken breasts, diced up into decent sized cubes (your own preference here). Fry the chicken until browned slightly on all sides.

Add the garam masala and chilli or cayenne pepper and fry for 20 seconds to release the flavours, then add the coconut milk and tinned tomatoes and brown rice. Stir well. Bring to the boil, cover and let simmer for approximately 20 minutes, stirring occasionally. After 20 minutes add the quartered tomatoes and simmer for a further 15 minutes. If you are adding frozen spinach, add it 10 minutes before serving up. If you are using fresh spinach, you can mix it in just before you are ready to serve.

When the mixture is complete, add the freshly squeezed lime juice, tamarind paste and coriander leaves.

To cook in the slow cooker:

I cook on the high setting on my slow cooker – check the settings required for your own slow cooker. I cook this dish for approximately 5 hours.

Add the chicken breasts (whole) as they will naturally break up as the cooking progresses. Add all ingredients except for the brown rice, spinach, coriander, lime juice and tamarind paste.

Approximately one hour before serving up, add the brown rice and stir well.

If you are using frozen spinach, add this 20 minutes before serving up and give it a good stir every few minutes.

Just before serving, add the fresh spinach leaves (if using), tamarind paste, lime juice and coriander.

Zesty prawns with garam masala and coriander

An alternative to using chicken breasts is to use king prawns. They are delicious in this sauce. Just remember to fry them for less time to brown them, then simmer for 15 – 20 minutes. If using in the slow cooker, cook for no longer than 1½ hours.

Thanks for taking the time to read this and I hope you enjoy it!