Bit Spicy

Singapore-inspired spices

Cochin Curry

from 3.90
Cochin-Chicken-01 2665x1500.jpg

Cochin Curry

from 3.90

(heat 4/10)

A tangy but creamy curry using very traditional regional spices and flavours.

Serves: 4-6

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(heat 4/10)

A tangy but creamy curry using very traditional regional spices and flavours.

Serves: 4-6

 

Spice Mix Ingredients: salt, coriander seeds, cumin seeds, black mustard seeds, garam masala (includes cardamom, cloves, fenugreek seeds, poppy seeds, ginger), black pepper, turmeric, cinnamon, nigella seeds, paprika, cayenne, fenugreek leaves, asafoetida

Allergens: see ingredients in bold

Ingredients:

  • 1 packet South Indian Cochin curry spice (recipe card included)

  • 1 tbsp vegetable oil

  • 300ml/1/2 pint 'secret sauce'

  • 1 can full-fat coconut milk

  • 2 tbsp tomato puree

  • Juice half a lemon

  • 500g chicken breast, sliced (optional: see vegetarian option below)

  • 1 tin chickpeas, drained

  • 300g butternut squash, peeled and cut into small pieces

  • 2/3 fresh birds eye chillies (optional)

  • chopped coriander to serve

Recipe:

  1. Heat the oil in a small pan, then add the spices and fry until fragrant

  2. Add the 'secret sauce', tomato puree, coconut milk and optional chillies. Bring to the boil, then reduce to a simmer.

  3. Add the chickpeas and squash and cook gently for about an hour.

  4. Add the chicken pieces, with lemon juice to taste. You are after a creamy tang.

  5. When the chicken is cooked, serve with rice or chapatis and chopped coriander.

Cook's Notes:

  • Delicious served with mango chutney, and yoghurt mixed with a small amount of mint sauce.

  • This is delicious as a completely vegetarian meal: add more butternut squash and chickpeas, or try adding beans or other vegetables: a red pepper or green beans would work well.

  • Rather than a tin of coconut milk and tomato puree, you could use a tin of tomatoes, blended, with half a block of coconut cream - the end result is pretty much the same!