2 Tbsp ghee
1/2 brown onion, chopped
4cm piece of ginger, peeled & finely grated/chopped
4 garlic cloves, finely chopped
1/2 red or green chilli, medium heat (optional), deseeded & finely chopped
3/4 cup chicken stock
1 stalk lemongrass, white part only, slightly crushed (not chopped)
3 bay leaves
1 Tbsp fresh turmeric, finely grated/chopped, or 1 tsp turmeric powder
1 Tbsp Quirky Cooking Massaman Curry Spice Blend, OR
1 tsp tamarind paste
2 Tbsp preservative-free fish sauce
1 Tbsp coconut sugar or honey
600g chicken breast or thigh fillets, cut into 3-4cm cubes
1 x 270g tin of coconut cream (or use cashew cream)
400g potatoes, sweet potatoes or swedes, cut into 2cm cubes
1 red capsicum, chopped
1 ripe tomato, chopped
To serve (optional):
- fresh coriander, roughly chopped
- roasted cashews, roughly chopped
- cooked rice or sauteed cauliflower ‘rice’
- Heat ghee in a large, heavy-based pot over med-high heat and add onion, ginger, garlic and chilli (if using). Saute for 5 mins, or until softened.
- Add chicken stock, lemongrass, bay leaves, turmeric, Quirky Cooking Massaman Spice Blend or individual spices, tamarind paste, fish sauce and coconut sugar or honey. Stir and bring to the boil.
- Add chicken, coconut cream (or cashew cream) and potatoes or swedes. Bring back to the boil, then reduce to med-low heat and simmer with lid on for 30 mins or until chicken and veg are cooked through.
- Remove lid, stir through the capsicum and tomato and increase heat to med-high. Simmer, uncovered, until the liquid is reduced to your liking. (May take another 10-15 mins.)
Notes
Serving suggestion:
Serve over rice or cauliflower ‘rice’ or jasmine rice, and garnish with coriander and roasted cashews.
Storage:
Store in fridge for up to three days, or freeze in an airtight dish for up to three months.
