This Coconut Chicken Curry Is Heavenly
Learn how to make this delicious and extremely easy to make creamy coconut chicken and cauliflower curry. This curry recipe is one of those dishes that you can forget about for a bit and go by your household activities whilst it cooks in the background. It’s perfect for a busy lifestyle even though it does take an hour to cook but it can be used as work lunches or an easy dinner so it’s a win, win.

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Serves – 4

Ingredients –

1 Tbsp (20ml) – Sunflower Oil
2 1/2 tsp (5.5g) – Whole Cumin Seeds
2 1/2 tsp (8g) – Yellow Mustard Seeds
2 tsp (4g) – Ground Turmeric
1kg (2.2lbs) – Chicken Thigh
1 1/2 Tbsp (35g) – Dijon Mustard
15 – Fresh or Frozen Curry Leaves
1 1/2 Cups (375ml) – Chicken Stock
1 Can (400ml – 14.1oz) – Coconut Cream
1/2 – Large Cauliflower, Sliced Into Large Pieces
Juice of 1/2 Lime
Sea Salt Flakes To Taste

Kaffir Lime Rice –

1 Cup (200g) – Basmati Rice, Washed
2 Cups (500ml) – Cold Water
3 – Fresh or Frozen Kaffir Lime Leaves
Small Pinch of Sea Salt Flakes

Notes –

To store, the curry can be placed in the fridge for up to 4 days and in the freezer for up to 4 months, both stored in an airtight container. This curry actually tastes better the next day as it’s given time for the flavours to develop.

To reheat, place the curry in a pan or pot over medium heat and gently heat until hot, ensuring the chicken is hot in the centre. You can also add a splash of fresh coconut cream to refresh the flavour. Alternatively, it can be placed into the microwave and heated in bursts, mixing between each one.

#curry #chicken #chickencurry
Recipe Video: