How to make Tess Ward's Turmeric and coconut chicken

This recipe is version of a dish I first ate in southern India.

Here the curries tend to be milder in spice and often more coconut based. To cut down the prep time there is no need for marinading the chicken. Just a quick blast of heat at the begging and then it can be adding to the slow cooker of stock pot.

I have served this with one of my favourite peshwari naan inspired sides, consisting of hot chapati sandwiched together by nut butter and mango chutney. The combination together is magical with this curry.

Turmeric and coconut chicken (Serves 4)

Ingredients

800g (approx 4 large) chicken thighs, off the bone

4 tbs coconut/ sunflower oil

2 white onions

5 cloves garlic

1 thumb sized piece of ginger - about 11.5 inches

1 teaspoon mustard seeds

8 curry leaves

1 1/2 teaspoon coriander seeds

1 teaspoon ground turmeric

1/2 teaspoon chilli powder

1/2 tin chopped tomatoes

freshly ground black pepper

coriander leaves

100g fresh coconut shaves, or finely chopped

1 green chill, sliced

To serve with:

rice

naan bread

aubergine, or mango chutney

crunchy nut butter

Heat 1-2 tbs oil in a large pot on a high heat.

Make sure the chicken is DRY and seasoned, with a little sea salt, all over before cooking.

Method

Add the chicken to the pot, making sure it sizzles as it goes in. Cook for 5-7 minutes on one side, or until brown and then flip and do the same on the other. Once the chicken is seared, remove it from the pot and set aside, on a plate.

Add the garlic, fennel seeds and fresh ginger to a blender with a couple of tbs of water and blend into a fine paste. Once smooth stir in the ground turmeric, ground coriander and chilli.

Add the curry leaves, mustard seeds to the pot where the chicken was - cooking for 30 seconds, then add the onions. Cook over a medium flame for 5 minutes then place a lid on the pan and cook over a low flame, until they turn soft and translucent. This should take about 20 mins, but be sure to stir occasionally. Once they are cooked, add the ginger and garlic paste, mixing to combine for 30 seconds before adding the tomatoes, to deglaze the sticky paste from the bottom of the pot.

Add the chicken back to the pan. Add the juice of half a lemon (about 1 tbs), 300ml water, then cover and cook on a low heat for two hours and 15 minutes. There should be enough liquid in the pan, but check every now and then, just to make sure; if it looks like it’s drying out, add a tablespoon or so of extra water. - Alternately you can use a slow cooker. - 15 minute before the end of the cooking time, add the shaved coconut and stir through.

Before serving, cook the rice and heat the naan. Divide the chicken between four plates and serve with green chilli, fresh coriander, rice and chapati or naan bread and chosen condiments.