The book of the Hemsley sisters is still going strong in our kitchen. We have tried several recipes (on the blog here and here) and we continue to discover new fantastic flavors and healthy options. This recipe is a simple take on chicken curry. Not at all complicated, very juicy and a tad spicy. You can serve it with cauliflower rice or brown rice. Either way, you will have a nice balanced natural meal.
As usual, we have replaced the coconut oil for olive oil because we prefer it that way, but feel free to use coconut oil or ghee.
You will need:
2 tbsp olive oil
4 large chicken thighs
3 tsp ground cumin
3 tsp ground turmeric
2 tsp ground coriander
2 tsp garam masala
2 tsp fennel seeds (if this flavour is too strong for you, add just one tsp)
1 tsp cayenne pepper
2 large onion, sliced
6 garlic cloves, diced
2 tbsp tomato purée
4 large tomatoes, chopped
300 ml vegetable stock (the original recipe includes 500 ml, but we found the sauce too watery)
300 gr beans
2 large handfuls of spinach
Juice of 1/2 lime
Sea salt and black pepper
Heat 1 tbsp of olive oil over medium heat. Season the chicken thighs with sea salt and pepper, then brown for a few minutes on each side until golden. Remove the chicken from the pan and reserve.
Lower the heat in the pan and add all the spices. Keep them moving for one minute so that they don’t burn.
Add another tbsp of olive oil, the onions and fry for a few minutes bedore adding the garlic. Add a pinch of sea salt and pepper, the tomato purée and turn up the heat.
Add the chicken back in, the chopped tomatoes and the vegetable stock.
Simmer over medium heat for 40 minutes. Add the green beans and leave to simmer for a further 5 minutes. Turn off the heat, add the lime juice and check the seasoning.