Mrs P’s secret curry

After a busy weekend at a beautiful wedding last weekend and then an incredibly busy week I was literally counting down the hours to the weekend. People kept asking me what we were up to and I was more than excited to say “absolutely nothing”. A quiet weekend in London cooking, finally sorting out all our wedding photos and generally pottering around our little home.

When I was younger, it became a Saturday night that my father would make his “famous” curry. He would spend hours preparing and cooking it and my brother and I would sneak in for the odd taster spoonful every now and then to give our most critical verdict. He gave me the recipe a few years ago which I have adapted and altered to be dairy free and grain free (without the double cream that he normally uses, basmati rice and few other sneaky things!). I now make this curry about once a month, usually on a Saturday night when it’s just my husband and I at home. It’s an authentic tasting, warming, creamy, flavoursome curry with an indulgent nutty texture that doesn’t take hours to make or prepare. The ingredients below are enough for four, however, it could also be for a very hungry two!

What you need:
To serve 4

* Approx 650g chicken thighs (or breast), chopped in to bite size cubes
*1 can coconut milk
*3 garlic cloves, de-skinned
*5 cardamom pods
*2 inch cube ginger, de-skinned
*100g flaked almonds
*1 white onion, medium, de-skinned
*1/2 red chilli, medium (add more chilli to give it more of a kick!)
*2 tsp cumin
*2 tsp paprika
*2 tsp curry powder
*1 tsp garam masala
*Coconut oil (about 2 tbsp in total)

Directions:

• In to  a food processor place garlic cloves, ginger, chilli and white onion. Blitz until very finely chopped and combined
• In to a deep-frying pan / wok put 1 tbsp coconut oil over high heat, add garlic/ginger/chilli/ onion mix and fry off for about 2-3 minutes, until softened
• Add in all spices (including cardamom pods) and fully combine in to the mixture. Continue cooking for a further 3-4 minutes
• Place chicken in to the pan and fully combine with the mixture, fry off until chicken has sealed
• Add flaked almonds to food processor and pulse until broken down, add to mixture and fully combine
• Add in a can of coconut milk and turn down to simmer – stir regularly
• Leave to cook for at least 40 minutes to allow to thicken and reduce
• Serve with cauliflower rice, some coriander to garnish and a homemade mango salsa

NOTE: remember to take out the cardamom pods – or warn your guests to be aware!

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Paleo