I do not tolerate hot spicy food very well – even the mildest curry has my mouth on fire and my nose running!
However, I simply love the flavour of the beautiful spices that are traditionally added to curries. I often crave the warmth and satisfaction that only a curry can provide, especially on a cold or rainy winter evening.
And then there is the additional benefit of the health properties that these spices hold – particularly the anti-inflammatory and anti-oxidant effects that I so hugely appreciate and advocate.
I have been known to take a chance on a curry dish, with even the mildest recipe causing me distress.
So, I have created this very gentle version of a curry-without-the-curry, which perfectly hits the spot for me – warming and delicious without the fire!
You are welcome to add all the chili and curry paste that your taste buds may desire and tolerate!
Spice Crusted Chicken Breast in Coconut Milk
- Stove top
- 1 whole onion chopped
- 2-4 chicken breasts cut up into small chunks
- 2 cloves garlic or 1 generous squeeze garlic paste
- 1 tsp turmeric or more depending on amount of chicken
- 1 tsp ginger or more depending on amount of chicken
- 1 tsp cinnamon or more depending on amount of chicken
- 1 tsp salt
- 1 tsp chili paste or powder as required
- 2 tbsp tomato paste
- 1 can coconut milk
- salt & pepper to taste
- Mix the turmeric, cinnamon and ginger in a bowl. Add the chicken chunks to the spices and roll them around until well covered
- Splash some olive oil into a pot, add the chopped onion and gently fry until the onion is soft
- Turn the heat up and add the spiced chicken chunks to the pot – you can add extra olive oil of needed. Cook until all the chicken is sealed
- Add the garlic and chili (if you are adding it) to the pot and cook for 2 minutes
- Add the coconut milk and tomato paste and stir through. Allow to simmer for 15 to minutes until cookedAdd salt & pepper as needed