Minced Chicken Curry

Prep
60 mins
Cook
60 mins
Serves
4
Minced Chicken Curry

Ingredients

530g chicken, minced

2 tbsp. The Groovy Food Company organic virgin coconut oil

2 Enchalion shallots, finely chopped

1 garlic clove, crushed

1 large handful coriander, chopped

6 tbsp. The Groovy Food Company organic coconut flour

1 egg, large, beaten

200g baby corn, cut into half, lengthways

125g tenderstem broccoli

125g shiitake mushrooms, sliced

200g button mushrooms, cut in half

1 butternut squash, peeled and cut into 1.5cm cubes

300ml chicken stock

200-300ml coconut milk (canned)

2 kaffir lime leaves, dried or freshS

Sea salt

White pepper

 

For the curry paste:

1-2 tbsp. The Groovy Food Company organic virgin coconut oil

4 Enchalion shallots

4 chillies (approx.60g), de-seeded

½ cumin seeds, roasted

1 tsp. coriander seeds, roasted

2 garlic cloves

2 lemon grass stalks, cut into small cubes

3 kaffir lime leaves or zest 1 lime

2 large handfuls of coriander

3 tbsp. The Groovy Food Company organic coconut sugar

400ml coconut milk (canned)

Sea salt

Directions:

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  1. In a food processor add all the ingredients for the curry paste; coconut oil, shallots, chillies, cumin seeds, coriander seeds, garlic cloves, lemon grass stalks, kaffir lime or zest of lime, coriander, coconut sugar, 1-2 tbsp. coconut oil and sea salt. Process to a smooth paste, adding extra coconut oil if required.
  2. In a medium size saucepan, add the paste and gently heat, continuously stirring. Then add 400ml coconut milk, bring to a boil and simmer on a very low light for 20-30 minutes, stirring occasionally.
  3. To make the chicken balls, in a non-stick frying pan add 1 tbsp. coconut oil, sauté the finely chopped shallots until soft and translucent. Add the garlic and season with sea salt and white pepper, continue to cook for 2 minutes. Then place in a mixing bowl to cool. Once cooled add the chicken mince and mix thoroughly into the shallots and season with sea salt and white pepper. Add the egg, coriander and coconut flour and mix well until the mixture firms up. Divide the mixture into 12 balls and place on two plates.
  4. Seal the minced chicken balls in a large non-stick frying pan until golden on all sides.
  5. In a large casserole dish (29cm), add 1 tbsp. coconut oil and sauté the shiitake and button mushrooms for 30 seconds. Add the cubed butternut squash and baby corn together with the chicken stock and cook for 10 minutes on a medium/high heat. Place a sieve over the casserole dish and strain through the curry paste and discard the pulp then mix thoroughly.
  6. Add the minced chicken balls, pour over 200ml of coconut milk and cook over a medium heat for 30 minutes, then add the tenderstem broccoli and cook for another 10 minutes. You might want to add a little extra coconut milk at this point.
  7. Serve with rice or cauliflower rice  – enjoy!

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