HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
TANDOORI CHICKEN CURRY
This is a Thai-inspired coconut-curry twist with a classic Indian spice.
As with many curry recipes, the ingredient list is a bit long (thus the flavor development), but the steps are really easy, so just go for it! GET EXOTIC! ๐ ๐บ
PREP TIME: 15 min
COOK TIME:
Conventional/stove top: 45 min
Wonderbag method: 15 min on the stove, 1-4 hours in the bag...your call!
SERVES: 4
INGREDIENTS
FOR THE CURRY
๐ถ 1 TBSP (15 ml) sunflower oil (or coconut oil, or sesame oil)
๐ถ 1 medium sized yellow onion, diced
๐ถ 1 thumb-sized piece of ginger, peeled & finely diced
๐ถ 2 cloves garlic, finely minced
๐ถ 1 ½ tsp salt (for the sauce)
๐ถ 2 TBSP (15 g) Tandoori Masala spice blend
๐ถ 1 lb (500 g) chicken thighs (kippendijen for the Dutchies)
๐ถ bit of salt to season the chicken
๐ถ One 10.5 oz (400 g) can coconut milk
๐ถ 2 TBSP (30 ml) agave (or sweetener of choice)
๐ถ 1 zucchini (courgette), sliced in half moons
๐ถ 1 red bell pepper, sliced into strips
๐ถ 1 yellow bell pepper, sliced into strips
๐ถ 5 oz (150 g) broccoli florets or broccoli rabe
๐ถ 1 TBSP (15 ml) fresh lime juice (juice from ½ a small lime)
FOR THE GARNISH
๐ถ Fresh cilantro leaves (koriander) or fresh mint leaves
๐ถ Fresh bean sprouts
๐ถ Slices of a Thai or Spanish chili pepper
diced onion, tandoori masala spice blend, diced ginger, salt, minced garlic
zucchini (courgette), yellow and red bell peppers, broccoli rabe/spears.
COOKING INSTRUCTIONS
WONDERBAG METHOD
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1) Season the chicken with salt on both sides, then cut into bite-sized pieces.
2) Heat oil in a large frying pan or wok over high heat. Add onion, ginger, garlic, salt, and tandoori spice blend and cook for 1min to activate their flavors.
3) Add the chicken and stir to coat the chicken in the spices.
4) Stir in the coconut milk and agave, bring to a boil, reduce heat to medium-low and simmer, covered, for 15 minutes, the place your lidded pot into the Wonderbag for up to 4 hours (past that, the chicken starts to shred)
5) When ready to serve, remove pot from Wonderbag, place back onto the stove over medium heat, add the zucchini, bell peppers, broccoli & lime juice and cook for another 10 minutes until veggies are tender, but not mushy.
CONVENTIONAL METHOD
1) Season the chicken with salt on both sides, then cut into bite-sized pieces.
2) Heat oil in a large frying pan or wok over high heat. Add onion, ginger, garlic, salt, and tandoori spice blend and cook, stirring constantly, for 1 minute to activate their flavors.
3) Add the chicken and stir to coat the chicken in the spices.
4) Stir in the coconut milk and agave, bring to a boil, then reduce heat to medium-low and simmer, covered, for 20-30 minutes to develop the flavors and ensure the chicken is cooked through.
5) Increase heat to medium, add the zucchini, bell peppers, broccoli & lime juice and cook for another 10 minutes until veggies are tender, but not mushy.
Season the chicken with salt on both sides, then cut into bite-sized pieces
Heat oil in a large frying pan or wok over high heat. Add onion, ginger, garlic, salt and tandoori spice blend... and cook for 1min to activate their flavors.
...and cook for 1min to activate their flavors.
Add the chicken...
...and stir to coat the chicken in the spices.
Add the coconut milk and agave...
...stir to combine and bring to a boil.
simmer, covered, for 20-30 minutes to develop the flavors and ensure the chicken is cooked through.
Increase heat to medium, add the zucchini, bell peppers, broccoli & lime juice and cook for another 10 minutes until veggies are tender, but not mushy.
SERVE
Spoon into bowls (you can serve this over cauliflower rice or quinoa if you like) and garnish as you like with fresh cilantro (koriander) or mint leaves, bean sprouts and sliced chili pepper for extra heat.
Garnished with bean sprouts, chili slices, fresh mint and fresh lime wedges.
Recipe & Photo Credit: Cathy Meneesโ
COOK'S NOTES
INGREDIENTS
Be sure to use chicken THIGHS (kippendijen) not chicken breasts (kip filet) as chicken breasts will over cook and become tough, while chicken thighs stay tender and moist.
SAUCE TIMING
You can actually simmer the sauce & chicken longer if you like (before adding the veggies) so don't worry too much about the timing if you need a bit more time to do something else while it's simmering!
WONDERBAG NOTES
The Wonderbag enables a slow cook for the chicken and the sauce, but don't add the veggies until ready to serve, as the broccoli and zucchini will go mushy if slow-cooked for a few hours.
The chicken will be fully cooked after 1 hour in the Wonderbag, it will just become more tender if you can leave it 2-4 hours. I wouldn’t leave it much longer than 5 hours though, or you might ended up with chicken that starts to shred, instead of bite-sized pieces.
