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.
- 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
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.