This curry is an amalgamation of curries, based loosely on butter chicken but lightened up with coconut cream and then a little miso at the end for that rounded umami flavour it gives things. It’s a firm favourite in our house.

Tips to make this a favourite in your house by doing it your way: You can lower the fructose in this one with the simple swaps included in the recipe. You can also swap your favourite curry powder for the mix I’ve recommended and adjust spice quantities to your liking after making it the first time. Lactose intolerant? Use coconut yoghurt to marinate the chicken and this is dairy free.
If you’re not into coriander you could replace it with chives. Don’t force yourself to like things that you don’t, food should be a delicious joy!

Don’t rush this curry, giving everything the time it needs helps you develop the depth of flavour that you’re after.

You can serve this with rice, as pictured, or with cauliflower rice, quinoa or even noodles. I don’t put any vegetables in the curry but serve it with steamed green vegetables, always. It’s a generous amount of sauce so you could add green beans or broccoli to the curry but I hate when they get over cooked! This is easy to do if your reheating it or freezing leftovers.

Serves 4-6

Ingredients

700g chicken thighs, diced into bite sized pieces

Chicken marinade
1/2 cup plain yoghurt

1 Tbs freshly minced ginger

1 Tbs freshly minced garlic

1 tsp garam masala

1 tsp turmeric

1 tsp chilli powder

1 tsp cumin

Curry

2 Tbs oil (coconut or extra virgin olive oil)

1 onion, finely chopped (replace with 1/2 cup spring onion and 1/2 cup celery for low fructose)

1 Tbs freshly minced ginger

1 Tbs freshly minced garlic (replace with ginger for low fructose)

1 TBs finely chopped coriander stem and root

1 1/2 tsp garam masala

1 tsp turmeric

1 tsp chilli powder

1 tsp cumin

1 tsp ground coriander

400g crushed tomato

400 ml coconut milk

1 tsp miso paste (genmai shiro)

To serve: rice, lime and coriander leaves + your green veg!

Directions

Mix together the marinade ingredients. Add the chicken and set aside for minimum 20 minutes (you can leave it for up to 24hrs).

Next, place a heavy based high sided pan on medium high heat. Add 1/2 the oil and once hot fry the chicken in 2 batches, do not over crowd the pan. Cook the chicken until golden, about 3 minutes each side. It’s thigh and thus difficult for you to overcook – you want some colour as it will add flavour.

Remove the cooked chicken from the pan and repeat with 2nd batch.

Then, add the remaining oil to the same pan, no need to wine out first. Once hot, add the onion (or celery/ onion mix if using) and cook for 3-5 minutes on medium low heat or until softened.

Add the garlic, ginger and coriander stem and cook for 1 minute, or until fragrant. Then add the spices and cook for 30 seconds. Stir frequently. Add the crushed tomatoes and stir to combine. Cook on low heat for 15 minutes, you want the tomato to sweeten and darken slightly.

Turn off the heat and scrape the tomato mix into your blender. Add 1/3 cup of water to help it blend and blend until smooth. You can add a further 1/3-1/2 cup of water as needed to help it blend smoothly.

Pour the puree back into the pan (no need to clean it. Add the coconut milk and heat over low-medium heat. Do not boil. Scoop a few Tbs of this into a bowl and mix the miso paste into it, then pour back in and stir to combine. This helps the miso dissolve.

Add the chicken and cook for 5 minutes over low heat to heat through. Don’t boil. Taste, adjust seasoning and then you’re done!

Serve with rice, green vegetables, lime and coriander leaves.

HH. xx