This fiery curry is softened by the sweetness of the cinnamon, shallots and the coconut milk. With plenty of blood sugar friendly ingredients this makes a delicious meal for all the family. Serve with barley, quinoa or brown basmati rice instead of the usual white rice.
- 3 green finger chillies, roughly chopped
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 2 tsp root ginger, peeled and finely grated
- 4 garlic cloves, roughly chopped
- 1/2 tsp salt
- 10 shallots, topped, tailed and cut in half
- 4 tbsp sunflower or groundnut oil
- 6-10 curry leaves
- 2-4 cloves
- 500g boneless and skinless chicken breasts, cut into 4cm pieces
- 200ml coconut milk
- In a blender, or using a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse-to-medium paste.
- In a bowl, combine the chicken and the spice paste so all the chicken pieces are coated; allow to marinade for 20 minutes or longer if possible.
- Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for a minute. Then add the chicken and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
- Tip in the remaining shallots and continue frying for 10-12 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
- Pour over the chicken and mix well. Simmer for 5-7 minutes until the chicken is cooked.