Some time ago I’d been visiting my young granddaughter and needed to make her some dinner. Her Dad always has a brilliantly stocked pantry that’s full of herbs and spices and he’d also left plenty of healthy and nutritious ingredients in the fridge too, so after assessing what I had to play with I came up with this Chicken Coconut Curry.
This Chicken Coconut Curry was going to be served to a toddler therefore, it couldn’t be too spicy overall, so I made it a creamy and aromatic curry instead. It’s delicately flavoured with mild garam masala spice and toasted cumin seeds, all of which is enhanced by the warming effect of fresh ginger.
This Chicken Coconut Curry makes a delicious dairy-free alternative to traditional cream and ground almond-based kormas, but without the horrible effects it has for IBS sufferers. It’s light, fresh and very delicious.
3 chicken breasts (diced)
1 tbsp oil
1 tsp cumin seeds
2 tsps garam masala
The seeds of 6 cardamom pods (husks discarded)
20g fresh minced ginger
30g green spring onion tips
60g mangetout (cut into bite-sized pieces)
100g tinned baby corn on the cobs (cut into bite-sized pieces)
240ml tinned coconut milk
160ml lactose-free cream or non-dairy cream
2 tbsps cornflour mixed into 2 tbsps cold water
1 low FODMAP chicken stock cube
Rice (to serve)
Heat the oil in a saucepan over a medium heat and add the spices and fry for 2-3 mins to release the aromas.
Add the diced chicken and fry for 6-8 mins before adding the coconut milk, cream, stock cube and vegetables. Simmer until the chicken is fully cooked.
Add the cornflour mixture and stir through until the sauce has thickened. Serve with boiled rice.