National Curry Week is celebrated every year in October. This year, it is held from October 10 to 16. It is a week that is observed nationally for three main reasons and these are as follows: It is used to celebrate the rising Indian restaurant industry, honour the country’s favourite cuisine and help to raise money for poverty-focused charities. The holiday brings light to the spicy Indian dish, a stew with ginger, garlic and turmeric as its primary ingredients. It was founded by a journalist named Peter Grove who fell in love with the delicious dish and decided to have fun promoting it while bringing attention to Indian culinary arts.
Did you know?
It is estimated that an average Britain will spend about £30,000 on curry in their lifetime. Shocking, right?
This coconut chicken curry is a 30-minute dream dinner. This dish is a rich tomato and onion base with creamy coconut milk and tender chunks of chicken. This recipe is easy, packed with flavour and so comforting that you will probably make it every week. Like we said... easy!
- 500g chicken boneless skinless breast
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 tbsp grated ginger fresh
- 1 ½ tablespoon tomato puree
- 2 ½ tablespoons curry powder
- 1 tsp turmeric
- 2 tbsp dark soy sauce
- 1 tbsp demerara sugar
- 400g tin chopped tomatoes
- 1 tin coconut milk
- ½ bunch coriander
- lime juice
- 15 min
- 15 min
1. Heat about a tablespoon of oil in a pan and add the chopped onion, garlic and ginger. Give everything a good pinch of salt. Let everything sauté and continue to cook until very soft and translucent.
2. Once everything is very soft, add the tomato puree and spices (curry powder & turmeric). Give everything a good stir to get the onions coated in the tomato puree and spices.
3. Add in the sugar and the soy sauce. Go easy on both. We can add more when the sauce has come together and we taste it. Better to underdo it here rather than overdo it.
4. Now add in the tinned tomatoes and coconut milk. Scrape up any brown bits from cooking the onions and garlic. Give everything a good whisk and taste.
5. Add in anything you think it needs. We added in extra soy sauce and sugar, but you may want more curry powder or chilli flakes. Either way, this curry sauce is so flexible that you really can add in extra of whatever you want.
6. Once you've got the sauce tasting just right, bring it up to a gentle simmer and add in the diced chicken. Cook for about 15 minutes, until the chicken is cooked through.
7. Stir in the chopped coriander and squeeze in some lime juice.
This simple curry keeps perfectly in the fridge for up to 4 days. Before storing it, just make sure that it is completely cooled and that you put it in an airtight container. Also, a dream to freeze which makes it perfect for batch cooking. You can freeze this curry for up to 3 months, either in a freezer-safe container or in a large zip lock bag with the excess air squeezed out. If you are freezing it in a bag, lay it flat so that it takes up less room.