Legend tells that this warming, tangy and creamy classic was first created in Scotland, United Kingdom by awesome chefs from Bangladesh and India.Its popularity soared and it has become a national dish. This is a variation I made with coconut milk instead of heavy cream. Also, I added in crisp Aloha bell peppers and a mix of rice and quinoa on the side for an added bite.
Do you love curry?
- 2lb chicken tenderloins (cubed)
- 3 Aloha bell peppers (chopped)
- 2 cup cooked rice
- 1.5 cup cooked quinoa
- 3 cups of organic coconut milk (1.5 cans)
- 8oz tomato paste
- 1 tbsp vegetable oil
- water as required
Masala curry paste:
- 2 cups of onions (approx. 1.5 onions)
- 4 garlic cloves
- 1 thumb ginger (peeled)
- 2.5 tbsp garam masala
- 1 tbsp cumin
- 1 tbsp ground cilantro
- 1 tbsp turmeric
- 1.5 tbsp salt
- ½ tsp cayenne pepper
- 1 cup of coconut milk
- The special flavors come from the masala paste. In a food processor or blender combine the onions, garlic, ginger, garam masala, cumin, salt, ground cilantro and cayenne pepper until it forms a smooth paste.
- In large bowl combine the chopped chicken, two tablespoons of the masala curry paste and one cup of coconut milk. Marinate for at least one hour or for optimum flavor overnight in the refrigerator. Keep the remaining curry paste for cooking.
- Coat a large non-stick pot with vegetable oil, add the marinated chicken and the remaining curry paste. Sear on a medium heat for around minutes to seal the robust flavor.
- Next combine the tomato paste and two cups of coconut milk. Simmer for 15-20 or until the chicken is cooked through. Add Aloha bell peppers. If required add water to achieve the consistency to your liking. Turn off the heat.
- Grab your favorite plate with some cooked rice/quinoa and ladle on the fragrant curry. Enjoy.