Butternut, Chickpea & Coconut Chicken Curry

by Bea Hurter
| Categories: Membership, Nourishing Mains, Recipes

Servings: 4-5 | Prep time: 30 min | Cooking time: 40 min

Cinnamon is sweet and can be used as a sugar replacement and mixed with icetea’s. Cinnamon assists in lowering blood sugar levels as well as improve insulin sensitivity. Recipe from: Groves, M,N. 2016. Body into balance.

Support stable blood sugar levels.

Ingredients: Chicken & Marinade

600–800g deboned, skinless chicken thighs
½ cup coconut milk
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tsp turmeric
1 tsp cumin
1 tsp coriander
Salt & pepper

Curry Base

1 tbsp oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated

Spices

1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric (optional)
Chili flakes or fresh chili (optional)

Tomato Sauce Components

2 tbsp tomato paste
1 can whole peeled tomatoes (400g)
1 medium butternut, peeled and cubed
1 can (400ml) coconut milk
1 can chickpeas, drained and rinsed

Garnish

Juice of ½ lemon or lime
Fresh coriander, chopped
Salt & pepper

Method:

1. Marinate the Chicken

Combine chicken with marinade ingredients.
Marinate for at least 30 minutes or overnight.

2. Brown the Chicken

Heat oil in a large pan.
Remove chicken from marinade and brown until golden.
Set aside.

3. Build the Curry Base

In the same pan, sauté onions until soft and translucent.
Add garlic and ginger, cook until fragrant.

4. Toast the Spices

Add all spices and cook for 30–60 seconds.

5. Tomato Sauce

Stir in tomato paste and cook until slightly darkened.
Add the crushed peeled tomatoes and let it simmer for 5–8 minutes to reduce slightly and deepen flavour.

6. Return Chicken

Add chicken back in.
Cover and simmer for 20–25 minutes until:
Butternut is tender
Chicken is cooked through
Sauce thickens naturally (no stock needed)

7. Garnish

Add lemon/lime juice
Season to taste
Stir in fresh coriander

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