This is one of my favourite meals to make and eat. I love lots of fresh herbs and spices to flavour my food and so this Chicken Garam Masala Curry is one of my go to dishes. My favourite herb is coriander and so I put plenty of this in all of my curries, which just gives the dish a clean and freshness taste.
It can be really inexpensive to make a curry, which is obviously a bonus, if you wanted to omit the chicken and use other meats/fish then that also works. For a vegetarian version, just replace the meat with sweet potato/lentils/butternut squash, they all work I’ve found and all are equally as flavoursome. It’s quick and easy to prepare and make after a full days training/work and you can use up whatever veggies you have going spare in your fridge too! It’s a great way to get 5 of your recommended ‘5 a day’ in the bank.
To maximise flavour, I try to marinate the chicken with the garam masala paste the night before if time allows but if not then as long as suits your lifestyle will still be amazing, then cover and put in the fridge until cooking. I always like to put cauliflower in curries because they just seem to absorb the flavours so well. Cauliflower, I find quite bland as a vegetable on its own, but they are fabulous to jazz up and take on different flavours. If I make a veggie curry, to increase my protein intake here, I often throw in chick peas and/or cashew nuts too.
I serve it in the middle of the table with a big spoon and people can help themselves. On the table, I serve the curry, with quark, to give it all of the creamy indulgence, whilst also increasing the protein content for me. It can also be used to make the curry milder if it is a little hot for you and is a great substitute and alternative to cream which you often find within the shop bought curry sauces. Then some mango chutney to add some sweetness if required and to please the other half (who will tend to have a few poppadoms/naan/both ; p) with it and then lastly serve with some wholemeal rice. The wholemeal rice has a lower GI than the usual white version and therefore releases energy much slower, keeping you fuller for longer.
I hope you all enjoy eating it!xx
- 2 chicken breast fillets
- 2 handfuls of spinach
- 1 onion
- 1 Tbsp Nutriseed coconut oil
- 3 Tbsp Quark
- Half a thumb sized piece of Ginger
- 1 red chilli
- 2 garlic cloves
- Half jar of garam masala paste
- 1 tinned plum tomatoes chopped
- Half head of cauliflower
- 1 pepper
- 3 tbsp Desiccated coconut
- 100 ml Water
- Small bunch coriander
- Dice the chicken breast fillets.
- Marinate chicken with garam masala paste, overnight if time allows, but if not for as long as suits your lifestyle, cover and put in the fridge until cooking.
- Chop ingredients as required and place to one side to add as needed.
- Heat Coconut oil in a pan, add the chicken and fry for 3 minutes on a high heat. Then add the onion, chilli, garlic and ginger and fry for a further 5 minutes on a medium heat, until the onion is soft.
- Then add the cauliflower and pepper to the pan until the paste coats the ingredients.
- Throw in the chopped tomatoes and water, bring to the boil and then simmer for about 15 minutes.
- For the remaining 5 minutes, add the quark, spinach and cashew nuts and wait for the spinach to fully wilt.
- To finish, season to taste, sprinkle with desiccated coconut, chopped coriander and voila!.
- Serve with wholegrain rice or other sides such as Naan bread and Poppadoms.