Recipe: Josh’s Quick Chicken Curry | Jess & Josh Cook

Every night Josh is doing his own twist each Body Coach recipe that I’m cooking for dinner. Last night we both did our own curries, but mine paled in comparison to Josh’s. Here’s his (relatively) quick curry recipe!

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What You’ll Need (serves 1)

  • 1 chicken breast
  • 1 tbsp cinnamon
  • 1 tbsp coriander
  • 1 tbsp tumeric
  • 1 tbsp paprika
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tbsp ground ginger
  • 1/2 onion
  • 1 garlic clove
  • 1 bay leaf
  • 1 tsp mint
  • 2 tbsp Greek yogurt
  • Small packet of coconut cream
  • A tbsp each of lime and lemon juice
  • Olive oil
  • Salt & pepper
  • Rice and coriander leaf to serve

Method

  1. You see those first 8 spices there? Chuck em in some pestle and mortar and give them a good old grind. Season the chicken breast with salt & pepper and rub in some oil.
  2. Chop the onion and add to a pan of hot oil and cook on a medium heat until soft. When the onion is cooked add the garlic and the ginger and mix well.
  3. Add 200ml of water to the spices along with a pinch of salt and the bay leaf.
  4. This is when you’ll want to get your rice on and put your chicken in a frying pan with some hot oil and cook on a medium heat.
  5. Add the lemon and lime juice to the spices pan and simmer until most of the water has reduced.
  6. Add as much or as little coconut cream as you please and mix well.
  7. If you want a smoother sauce then get a hand blender in there and give it a good whiz.
  8. Take 2 tablespoons of Greek yogurt, 3 tablespoons of the spice sauce and the mint and mix in a small bowl. This is the sauce for your curry, you can keep the rest in a Tupperware for future use!
  9. Serve and garnish with some coriander leaf!

Curry

 

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