We just celebrated the end of Ramadan, with the festival of Eid ul Fitr. This marks the end of a month of fasting (from dawn to dusk) every day for 30 days. Its a time for reflection, it makes us appreciate the abundance in the way we live, what we eat and how we enjoy ourselves.
Our family tradition is that we all get together at my parents' for breakfast and lunch and then go out for an evening meal. We exchange gifts and eat! Loads!! My mum makes a beautiful Indian sweet dish called 'Burfi" and us girls have a signature treat that we all bring, sadly this year I am here all on my own and family are all in the UK, so it made for a very quiet and rather lonely Eid.
Oh well, today is another day and I thought by cooking up one of my mum's signature dishes I can feel a little more closer to my family.
Coconut Chicken Curry
2 Chicken Breasts (approx 500g0 diced
3 Onions, sliced
1 Tbls Oil
4 Green Chillis
Small bunch of fresh coriander
1/2 Tin of chopped tomatoes
1 Tsp crushed garlic
1 tsp salt
1/2 Tsp Cumin
1/2 Tsp tumeric
1 Tsp Coriander Powder
250 mls Coconut milk
Fresh grated coconut
Fresh Coriander, chopped
1. In a food processor, or a hand grinder, blend the green chillis and fresh coriander (stalks removed) into a paste. ( I actually make quite alot of this, you would need to double the quantity and freeze it and use it as I need it) For this recipe you would need 1-2 tsp and freeze what is left.
2.Cook the onions in a medium saucepan or lidded frying pan, until pale. Then add the chicken, salt, garlic and chilli/coriander mix for about 10 min on medium heat.
3. Then add the rest of the spices and the tomatoes and cook for a further 20 min or until the chicken is cooked through.
4. add the coconut milk and cook on a low heat until everything is combined and heated through.
5. Garnish with fresh grated coconut and coriander and serve with basmati rice or naan bread. Simple. Easy. Delicious
Till next time.
Ashia.
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