South Indian Cochin (Coconut Bean) Curry (heat 4/10)
A tangy but creamy curry using very traditional regional spices and flavours (30g net). This used to be called our Coconut Bean Curry, but we changed the name when we realised what a popular blend it is, and delicious with chicken.
- 1 packet South Indian Cochin curry spice (recipe card included)
- 1 tbsp vegetable oil
- 300ml/1/2 pint 'your secret sauce'
- 200ml/half can full-fat coconut milk or small can coconut cream
- 2 tbsp tomato puree
- Juice half a lemon
- 500g chicken breast, sliced (optional: see vegetarian option below)
- 1 tin chickpeas, drained
- 300g butternut squash, cut into small pieces
- 2/3 fresh birds eye chillies (optional)
- chopped coriander to serve
- Heat the oil in a small pan, then add the spices and fry until fragrant
- Add the 'secret sauce' tomato puree, coconut milk or cream and optional chillies. Bring to the boil, then reduce to a simmer.
- Add the chickpeas and squash and cook gently for about an hour. Add a little more coconut milk if it looks dry.
- Add the chicken pieces, with lemon juice to taste. You are after a creamy tang.
- When the chicken is cooked, serve with rice or chapatis and chopped coriander.
- 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.
- Any leftover coconut milk can be frozen in a plastic container.