Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
Easy Chicken Curry

Easy Chicken Curry

Servings: 4

Ingredients

2 tbsp ghee (or 1 tbsp oil plus 1 tbsp butter)
1 brown onion, finely chopped
1 tbsp freshly grated ginger
1 large garlic clove, finely chopped
1 tsp freshly grated fresh turmeric (optional)
2 tbsp NOMU Cook’s Collection Curry
1 tsp NOMU Cook’s Collection Chilli Powder (optional)
1 tin (410g) chopped tomatoes
2 tbsp NOMU Chicken Stock stirred into 1L hot water
1 can coconut milk
NOMU Sea Salt and Black Pepper
8 chicken breasts or 16 skinless chicken thighs
1/4 cup plain yoghurt
Fresh coriander, to garnish

Directions

Gently saute the onion in the ghee (or oil and butter) until soft and translucent.  Add the ginger, garlic and turmeric and stir for a minute. Add the curry powder (and chilli powder if using) and stir to combine and to release the flavours.  Add the chopped tomatoes and stock, stir and allow to simmer over low heat for 45minutes, stirring occasionally to avoid sticking. Add the coconut milk and simmer for a further 15 minutes.  Season with salt and pepper.  Allow to cool before popping in a blender until smooth. (At this stage you can keep the sauce for one week in the fridge or freeze for up to 3 months.)

In a large casserole dish, simmer the sauce over low heat. Cut the chicken into bite size pieces, stir into the sauce and gently poach until just cooked. Try to avoid cooking it on a high heat or for too long as this will only make the chicken tough. Serve immediately with a swirl of yoghurt, Basmati or cauli rice and fresh coriander.

(This sauce also works brilliantly with prawns or a firm fish such as kingklip)

Cauli Rice:

Cut a large cauliflower into chunks – pop into a food processor and blitz until the cauliflower resembles rice.  Melt 3 tbsp butter in a pan, add the cauliflower and stir until just cooked and al dente. Season with salt and serve.

Ingredients

2 tbsp ghee (or 1 tbsp oil plus 1 tbsp butter)
1 brown onion, finely chopped
1 tbsp freshly grated ginger
1 large garlic clove, finely chopped
1 tsp freshly grated fresh turmeric (optional)
2 tbsp NOMU Cook’s Collection Curry
1 tsp NOMU Cook’s Collection Chilli Powder (optional)
1 tin (410g) chopped tomatoes
2 tbsp NOMU Chicken Stock stirred into 1L hot water
1 can coconut milk
NOMU Sea Salt and Black Pepper
8 chicken breasts or 16 skinless chicken thighs
1/4 cup plain yoghurt
Fresh coriander, to garnish

Directions

Gently saute the onion in the ghee (or oil and butter) until soft and translucent.  Add the ginger, garlic and turmeric and stir for a minute. Add the curry powder (and chilli powder if using) and stir to combine and to release the flavours.  Add the chopped tomatoes and stock, stir and allow to simmer over low heat for 45minutes, stirring occasionally to avoid sticking. Add the coconut milk and simmer for a further 15 minutes.  Season with salt and pepper.  Allow to cool before popping in a blender until smooth. (At this stage you can keep the sauce for one week in the fridge or freeze for up to 3 months.)

In a large casserole dish, simmer the sauce over low heat. Cut the chicken into bite size pieces, stir into the sauce and gently poach until just cooked. Try to avoid cooking it on a high heat or for too long as this will only make the chicken tough. Serve immediately with a swirl of yoghurt, Basmati or cauli rice and fresh coriander.

(This sauce also works brilliantly with prawns or a firm fish such as kingklip)

Cauli Rice:

Cut a large cauliflower into chunks – pop into a food processor and blitz until the cauliflower resembles rice.  Melt 3 tbsp butter in a pan, add the cauliflower and stir until just cooked and al dente. Season with salt and serve.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips