Indian Summer Chicken Curry


We enjoyed one of the last days of the summery weather with friends in the garden around the fire pit. We had pear and gin cocktails and this warming chicken curry which was packed with immune boosting herbs and nourishing coconut milk.

Ingredients – serves 6

  • 8 organic skinless/boneless chicken thighs – diced
  • 4 400ml cans of coconut milk
  • 2 tablespoons of avocado oil
  • 1 tablespoon organic vegetable bouillon
  • 3 medium aubergines diced
  • 200g organic spinach
  • 250g organic kale
  • 1 tablespoon of garam masla
  • 1 diced green bell pepper
  • 2 teaspoons of turmeric
  • 2 teaspoons of ground coriander
  • 1 teaspoon of Himalayan pink salt
  • 100g finely chopped shallots
  • 4 cloves of finely chopped garlic

How to Make

  1. Heat the spices in a dry pan until you can smell the aromas rise with the heat. Remove from heat and set aside
  2. Fry the shallots and garlic in the avocado oil until clear, and the add the salt, ginger, bell pepper, spices and chicken, and fry for 5 minutes
  3. Add the diced aubergine and mix well
  4. Shake up the cans of coconut milk to mix the water and crème solids and add the milk to the pan
  5. Mix the vegetable bouillon with 400ml of hot water and add this to the pan, mixing slowly for a few minutes
  6. Add the washed kale and spinach, and place the lid partially over and simmer for further 45 minutes, stirring regularly
  7. Serve with wholegrain basmati rice, amaranth or teff, and a handful of fresh watercress