Spicy chicken curry
Simple recipe for an amazing dish. It's ready in about 50 minutes and it's excellent with cauliflower rice.
800 g chicken breast, diced
2 tbsp coconut oil
1 medium onion, chopped
1 ginger (about 5 cm), grated
3 garlic cloves, crushed
2 chili peppers, chopped (without seeds)
1 tbsp tomato paste
50 ml water
1 tbsp mustard
400 g can of coconut milk (just the thick part)
1 tbsp mascarpone
Seasoning: salt to taste, 1 tsp pepper, 1 tsp garlic, 2 tsp turmeric, 1 tsp hot chili powder, 1 tsp crushed chili, 1/2 tsp coriander, 1 tsp cumin, 1 tsp cinnamon
Heat 2 tbsp coconut oil and fry the onions until they start to brown. Add garlic and fry for a minute more. Add chopped chili peppers and season with 1 tsp pepper, 1 tsp garlic, 2 tsp turmeric, 1 tsp hot chili powder, 1 tsp crushed chili, 1/2 tsp coriander, 1 tsp cumin, 1 tsp cinnamon. Fry and stir on medium to low for a few minutes until everything is combined.
Add the lightly salted diced chicken and 1 tbsp mustard and stir until the chicken is coated with the seasoning and a bit brown.
Pour 50 ml water, thick part of coconut milk and 1 tbsp tomato paste and simmer on low for about 30 minutes, until it thickens.
At the end, taste to see how much salt you would prefer and stir in 1 tbsp mascarpone for extra creaminess