Simple Chicken and Coconut Curry

I was preparing to make a simple salad for the blog this week.  A combination of finely sliced sprouts, caramelised roasted sweet potato and lightly toasted pecans, all drizzled with a light lemony herb dressing.  Fresh, crisp, full of flavour, I thought it was just the thing to help boost the immune system and banish the January blues.  Then I looked out the window.  It’s freezing cold, wet and miserable here, the sky is grey and each time I venture out I have to wrap my hands in whatever wool is to hand (that will be a pair of gloves then) and pace to my destination, breathing puffs of frozen air into my scarf to keep my lower face warm.  Lovely as I know it will be – and I may well work on it a little later - I don’t want a salad to eat, I want something warming, nourishing and hot!  Curry is the answer, of course it is – who, after all, doesn’t love a curry?

This is the quickest and easiest of curries: with a little prep, a little more marinating and a blast of cooking you have a delicious, rich and fragrant dish which I think does more for body and soul in January than any raw salad or seaweed juice ever could.  I’ve chosen to use chicken thighs because I think they hold the best flavour, but feel free to use whatever cut or indeed meat that you like.  The spices are a simple blend and are in no way gospel.  Use whatever you have and miss out whatever you haven’t - that’s the beauty of making a curry; you can flavour it to whatever heights you like.  I like this combination of spices and I think the coconut milk is key, adding creaminess and a buttery note.  You could however use cashew nuts to thicken the sauce, as I’ve done here in this Lamb Korma.  Serve with white basmati rice and a handful of coriander leaves – it’ll keep the cold and blues at bay.

SIMPLE CHICKEN AND COCONUT CURRY

Serves 4

8 skinless and boneless chicken thighs

1 large white onion

2 cloves of garlic

½ tin coconut milk

2 tsp garam masala

2 tsp smoked paprika

2 tsp ground coriander

½ - 1 tsp chilli powder – depending on how hot you like it

½ tsp black mustard seeds

¼ tsp ground ginger

¼ tsp mixed spice

2 tbsp tomato puree

Juice of half a lemon

2 tbsp groundnut oil

A bunch of fresh coriander

Stir together the coconut milk, lemon juice and all of the spices in a large mixing bowl until blended.  Make a few diagonal cuts, about 1cm deep, on each chicken thigh and then place them in the marinade, leave to marinate for 2 – 24 hours. 

Preheat the oven to 220c (200c Fan).  Finely slice the garlic and cut the onion into thin half moons.  Heat the oil in a large, shallow heavy based casserole, fry the onion and garlic until softened and just starting to colour.  Add the chicken thighs and sauce into the casserole, season well and then bake in the oven for 30 - 35 minutes.  Serve on a bed of basmati rice with a scattering of torn coriander leaves over the top.

Allergy-friendly Parsnip Soup

One of the reasons I think I love Christmas so much is the word association that goes with it.  When you take all the lovely gift giving, feasting, love-sharing, celebration and party going of the season (in no particular order, of course) out of the equation, you’re still left with a rather lovely collection of things.  If Christmas were a moodboard, (and in my house, it actually is) then the colours are rich, ripe and plush, the mood is homely, warm and intimate, the imagery meaningful and inclusive, and the words, well, the words are so evocative: joy, jingle, jolly, jaunt.  Nevermind the alliteration, they’re happy words, warm words, comforting words, and that’s what I love about it all.  It’s the comfort and familiarity that it provides.  Although it’s a bit early for any real Christmas inspired recipes (bar the cake) I don’t think it’s too early in the year for a little comfort, and as many will attest, what’s more reassuring than a bowl of rich soup? 

I love the combination of flavours and textures: rich chicken stock (although you could easily use vegetable), mellow spices, smooth and soothing parsnips and a gentle kick of spice.  This really is the thing to eat on a cold evening after a long day and I heartily recommend it to provide a little comfort and joy if you are feeling the need.  Curl up, tuck in and feel warm inside.

SPICED PARSNIP SOUP

Serves 4

1 tbsp olive oil

1 large onion

1 clove of garlic

½ tsp cumin seeds

½ tsp caraway seeds

1 tsp garam masala

¼ tsp chilli flakes

½ inch piece of root ginger

500g parsnips

850ml/1½ pints vegetable or chicken stock

200ml oat cream

Begin by peeling and finely chopping the onion and garlic.  Trim the ends from the parsnips; peel and chop into 1cm chunks.  Pour the oil into a large, heavy based frying pan, stir in the caraway and cumin seeds and heat until just beginning to pop – you will be able to smell their heady fragrance.  Grate in the fresh ginger and then add the chilli, garam masala and a good pinch of sea salt.  Stir in the onion and garlic and cook over a low heat until the onions are soft and translucent – approximately 10 minutes.

Add the parsnips to the pan and stir through so that they become coated in spice.  Pour over the stock and bring to a gentle simmer.  Cover and leave to simmer for 30 minutes or until the parsnips are very tender.  Use a hand held blender or food processor to blitz the soup until smooth.  Pour in the oat cream and stir through, season to taste and then serve while hot.