Creamy coconut chicken curry

I love a curry, but with two small children (albeit growing too fast) I usually find I’m having to reduce the spice content which often takes away some of the pleasure.  I’ve been tinkering with different spices and flavours for a little while now to create something mild and tasty that the little ones can enjoy, while not feeling like a compromise.

The result is this simple dish that’s rich and creamy while not melting your tongue!  I love coconut in anything and it’s my go-to ingredient if I want to improve any dish, sweet or savoury, and it’s the special ingredient here!  I’ve been quite reserved with the amounts of coconut because I know not everyone is as obsessed with it as I am, but if you like it as much as I do, feel free to go a little crazy!  I sometimes add desiccated coconut in the sauce (I use ¾ ounce / 25g) as well as to serve, but haven’t included it in the recipe below.

Ingredients

• 2 tablespoons of coconut oil
• 4 large skinless chicken breasts, diced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons of curry powder
• 1 tin chopped tomatoes
• 1 tablespoon of tomato puree
• 1 tin coconut milk
• 1 ounce / 30g creamed coconut, roughly chopped
• toasted desiccated coconut, to serve

Method

Heat 1 tablespoon of the oil in a large pan and brown the chicken all over, before removing to a plate.

Wipe out the pan with kitchen roll, add the remaining oil and heat.

Add the onion and fry for 5 minutes, before tossing in the garlic and curry powder and frying for another minute.

Add the tomatoes, puree, coconut milk and creamed coconut with some seasoning and give a good stir.

Bring to the boil, then return the chicken to the pan, reduce to a simmer and cook for 30 minutes, stirring regularly, until the sauce is thick and creamy.

Serve with rice and a good sprinkle of toasted coconut on top.