Go Back

Fresh Turmeric Chicken Curry

This recipe should suit an anti-inflammatory diet, featuring both fresh turmeric and ginger. Serve with brown rice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 people
Ingredients Method

Ingredients
  

  • 1 tbsp cold pressed oil
  • 1 tbsp mustard seeds
  • 1 birds eye chilli seeds removed, diced finely
  • 2 cloves of garlic diced finely
  • 1 A thumb-sized piece of raw turmeric grated finely
  • 1 A thumb-sized piece of raw ginger grated finely
  • 1 medium onion diced roughly
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander seeds
  • 1 tsp vegetable oil or ghee
  • 300 g chicken
  • 1 can coconut milk

Method
 

  1. Heat the oil in a large heavy bottomed pan. When hot add the mustard seeds and place the lid on the pan.
  2. The mustard seeds will pop, when the popping slows remove the lid and add the chilli, garlic, raw turmeric and ginger, and the onion. Fry on medium until the onion is golden and translucent.
  3. Add the dried spices and fry for a minute or two, scraping them off the bottom of the pot.
  4. Turn up the heat, add a little more oil and the chicken. When partly browned, turn down the heat and add the coconut milk. Simmer, don't boil the coconut milk, until the chicken is cooked through.