Chicken Coconut Curry

This is based on Chef Jimmy Boswell’s recipe.

I prefer to cool the spices down in summer by using Patak’s Korma paste 3 teaspoons, 1 teaspoon of turmeric and 2 teaspoons of ground coriander. This makes the recipe balanced for those who are unable to eat tomato.

Arrowroot is also called kudzu or ge gen. Ge gen is a cooling herb that releases muscle heat and especially targets the back of the neck. This area is often affected in summer in Christchurch due to the cool easterly wind.

Turmeric and ground coriander are both cooling spices that are useful at creating flavour with out a heating quality. Coconut is also cooling in medicinal nature.

Finally if the chicken has no bone this curry is often cooked in 3 hours. It can also be cooked in a fry pan if you want to speed the process up.

Ingredients

• 2 lbs / 900 g free-range organic chicken breasts, cut into chunks

• 2 tablespoons coconut oil

• 3 garlic cloves, minced or chopped

• 1 medium onion, chopped

• 1 can coconut cream

• 1 (170 g) can tomato paste (see modifications above)

• 2 teaspoons garam masala (see modifications above)

• 1 teaspoon curry powder (see modifications above)

• 1 teaspoon chilli powder (see modifications above)

• 2 tablespoons arrowroot powder - this acts like cornstarch

• 1 teaspoon fine grain sea salt

• ¼ teaspoon ground black pepper

How to Prepare

1. Heat the coconut oil in a fry pan over medium-high heat.

2. Add onion and garlic and saute for 4 to 5 minutes, until translucent.

3. Add garam masala, curry powder and chilli powder and saute for 1 minute until fragrant.

4. Stir in the coconut milk and tomato paste.

5. Reduce the heat to low and add the arrowroot powder. Whisk until the lumps are gone, turn off the heat.

6. Grease the inside of your crockpot bowl with a bit of olive oil. Add chicken chunks, pour the sauce over it and stir to coat.

7. Cover and cook on low setting for 5 hours.

8. Sprinkle with chopped coriander before serving.