The use of spices gives the dish an instantly warming element, whilst the Brazil nuts are rich in mood-managing selenium making it a serotonin boosting powerhouse
Brazil Nut Chicken Curry
Serves 4 - 6
- 2 tablespoons coconut oil
- 2 medium onions, finely sliced
- 2 large garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons mild curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon chili powder
- 1.25 kg chicken, cut into pieces
- 1 (400g) can diced tomatoes
- a handful chopped fresh coriander
- 75g Brazil nuts, roasted
- 175g plain yogurt
- lime wedges, to serve
Pre heat the Panasonic Steam Combination Microwave NN-DS596 oven to 180 degrees.
Once the oven is hot to temperature, add the Brazil nuts to a roasting tray and then pop them in the oven to toast for 10 minutes. Once done, set aside.
Melt coconut oil in a large pan over moderately low heat, add the onions, garlic, and ginger, stirring, until softened, about 5 minutes.
Add curry powder, salt, cumin, ground coriander and chili and cook, stirring, 2 minutes.
Increase the heat and add the chicken and cook, stirring to get a nice golden colour, this should take about 3 minutes. Add the tin of tomatoes and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 8-10 minutes.
Just before serving: pulse Brazil nuts in the Panasonic Food Processor MK-F800 until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Stir through half the coriander, and scatter the rest over the top. Serve with steamed rice, lime wedges and chapatti bread.
NOTE: You can easily make the onion and spice curry base ahead, to speed up the process. Simply add the yogurt and Brazil nuts and reheat when ready to serve.
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