Spicy coconut chicken curry bowls with cardamom Basmati rice
These aromatic chicken curry bowls served with cardamom Basmati rice, a simple tomato and onion salsa and lots of fresh chillies makes a perfect weeknight meal.
1tablespoonmixed masalaor curry spice of your choice
1teaspoonground coriander
1/2teaspoonground cumin
1teaspoonpaprika
2cardamom podscrushed
1garlic clovecrushed
1/2teaspooncracked black pepper
1teaspoonsalt
3tablespoonsvegetable oil
for the curry
1large onionthinly sliced
2garlic clovesthinly sliced
2teaspoonscrushed ginger
1teaspoonmixed masala spice
1x 400g can whole tomatoes
1x 400ml can coconut milk
1teaspoonsugaroptional
2teaspoonslime juice
salt to taste
for the tomato and onion salsa
2ripe tomatoesfinely chopped
1red onionfinely chopped
large handful fresh coriander or parsleyfinely chopped
squeeze of fresh lemon/lime juice
salt & pepper to taste
to serve
Cardamom Basmati ricesee method below
fresh chilliessliced
fresh coriander
Instructions
To make the cardamom Basmati rice, simply follow packet instructions and add 4 crushed cardamom pods to the rice as it cooks.
Combine the chicken with all the spices and oil and mix well. Allow to stand for 10 minutes while you fry the onions.
In a large pot, heat a splash of vegetable oil then saute the onions until they are golden brown.
Add the garlic and ginger and saute for another minute until the mixture is aromatic.
Add the chicken to the pot and allow to brown for 5 minutes before pouring in the tomatoes and coconut milk. If the curry looks a bit dry to you, you can add a cup or so of water or stock.
Turn the heat down and allow the chicken to simmer, uncovered for 10-15 minutes.
While the curry is cooking, combine all the ingredients of the salsa and season well.
When the curry is cooked, adjust the seasoning by adding lemon juice, sugar and salt to taste.
Serve the curry over the cardamom rice with a generous spoonful of salsa, fresh chillies and fresh coriander.