This is a very simple curry base that I have used for chicken or fish. Any delicate meat will work well. Even tofu would be a winner (if you swing that way!)
I generally don’t measure when I cook, and this curry is no different. Always taste as you go to alter or balance the flavours to suit your family’s taste.
Gluten free, dairy free (if you don’t use butter), nut free and very tasty!
1-2 cloves of garlic
Fresh ginger (approx 2cm piece,peeled)
Large handful of fresh herbs (I use curry leaf, thai basil, garlic chives, 2 bay leaves)
1-2 T curry powder of choice (I wouldn’t recommend ‘Keens’ as I find the flavour a little harsh, but if you like it, use it!)
3 large, ripe tomatoes
1 T fish sauce (or to taste)
1 tsp sesame oil (or to taste)
1-2 T white balsamic vinegar (or acid of choice – lime juice is nice)
1T rapadura / coconut palm sugar / raw sugar
Salt and pepper
500g chicken (thighs work best because they retain their moisture, but I used breast last night and it worked just fine), sliced
3/4 cup thick coconut cream
Cooked millet to serve
1. Finely chop onion and garlic and fry in oil (or ghee or butter) until soft. Add grated ginger and allow to soften a little.
2. Stir through finely chopped herbs and curry powder. Fry off until fragrant.
3. Finely chop tomatoes and stir through. Allow to simmer for a few minutes.
(Steps 1-3 can be easily covered in TMix – after chopping and sauteeing onion mixture, add herbs and turbo for a few seconds, scrape down and add tomatoes. Turbo for a few seconds until smooth. You could continue cooking the curry in TM, but I like to pour into my pan and continue cooking in there so I can cook my millet to serve with the curry in the Thermie)
4. Add the fish sauce, sesame oil, vinegar, sugar,salt and pepper. Stir through and continue to lightly simmer until the sauce has reduced by around 1/4 of it’s volume. Taste and adjust seasonings if required.
5. Add chicken and allow to continue to simmer for around 15-20 minutes. While the meat is cooking through, cook your millet in the Thermie (or on the stovetop) in salted water or stock. (Using the Thermie bowl is fantastic here if you used it to chop your herbs, onion etc as the flavour goes through the water and the millet)
6. When the chicken is just cooked through, add coconut cream and stir through. Allow the sauce to warm through again before serving.
7. Serve with millet and steamed greens (if you have them).