Lemon Coconut Chicken Curry with Cucumber and Tomato Kachumbar

finished curryOn the days when I’m immersed in one of my projects,  I often enlist the creativity of my youngest foodie, to help get dinner on the table. This colourful curry is one of his most requested dinner suggestions.  The cucumber and tomato kachumber  offsets the rich creamy gravy, with a fresh, tangy crunch. Simple to make and full of flavor, this is one meal that is on regular rotation in the cooler months.

The Rice

  • 1 1/2 cups basmati rice
  • 3 cup cold water
  • Pinch of salt
  • Tablespoon of butter

Instructions

Place rice, water and salt in a medium size pot with a tight fitting lid, and cook on high until water starts to boil.

Turn to low heat and let it cook until all the water is absorbed, about 15 min. After this time, turn the element off and allow rice to steam with the lid on until the curry is ready.

When ready to serve, fluff the rice with a fork and add butter.

Ingredients for the currycurry ingredients

  • 4 boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons coconut oil
  • 1 medium onion cut into half moons
  • 1 inch piece of ginger grated
  • 3 cloves of garlic roughly chopped
  • 2 tablespoons yellow curry power
  • 2 tablespoons fresh lemon juice
  • 1 can organic coconut milk
  • 1 28 oz can tomatoes
  • 1 organic chicken bouillon cube
  • 3 cardamom seed pods
  • 1/4 teaspoons hot chili flakes
  • 1/2 cup plain yogurt
  • 1/2 cup cilantro chopped
  • Salt and pepper to taste

Instructions

Heat coconut oil in a large heavy bottomed skillet on medium heat.bubbling curry

Add chicken to brown and season with salt an pepper.

Add onion and cook until soft.

Add ginger and garlic and cook for 2 minutes.

Add curry powder and cook until fragrant. About 2 minutes.

Add coconut milk and deglaze the pan, scraping all cooked bits off the bottom.

Add tomatoes, lemon juice, chicken stock, yogurt and cilantro. Mix well and let it simmer for about 20 minutes or until chicken is fully cooked.

Cucumber Tomato KachumbarKachumber

  • 1 cup grape tomatoes cut in half
  • 1 cup cucumber diced
  • 1/2 cup green onions chopped
  • 1/2 cup cilantro chopped
  • 1 tablespoon mint leaves chopped
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Toss all ingredients together in a a bowl, and serve on top of curry.
curry from up high

These leftovers are even better as the flavours deepen when left to sit overnight. A good choice if you need to make a meal ahead of time. The curry also freezes well.

Please feel free to ask any question. I hope you enjoy!

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2 thoughts on “Lemon Coconut Chicken Curry with Cucumber and Tomato Kachumbar

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