Chicken And Walnut Curry

Chicken and walnut curry

Chicken and walnut curry

Bit of an oddball, this one.

The dish came about because I had to re-plan at very short notice.

Generally speaking, for me, at least, when I’m placed in a situation like this things either turn out exceptionally well, or I end up sobbing over inedible slop.

Thankfully, this dish fell into the “Hallelujah, a triumph!” category.

Earlier in the day, I’d bought chicken breast and walnuts.

Originally, the plan had been to experiment with a chickeny version of honey and walnut crusted salmon, but just as I turned the oven on I realised with a “D’oh!” that I’d forgotten to bake seed crispbread for tomorrow morning’s breakfast.

Bother. That was going to tie the oven up for well over an hour, totally ruining the timing for any chicken-in-the-oven meal. Whatever I was going to do with the chicken would have to be a stove top job.

Googling around suggested a lot of spicy, sweet-with-a-hint-of-sour recipes for a chicken and walnut combination. I could live with that.

Chicken And Walnut Curry

Ingredients

  • 750g skinless chicken breast, cut into bite sized pieces
  • 3 good handfuls of walnut halves
  • 2 banana shallots, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp curry powder
  • 3 tbsp tomato purée
  • 1dl pomegranate seeds
  • 3 tbsp honey
  • coconut oil
  • salt and freshly ground black pepper

Method

  • Place the curry powder and salt and black pepper to taste in a small bowl. Add just enough water to produce a thin paste. Stir well, and set aside.
  • Heat 3 tbsp of coconut oil in a lidded non-stick pan or wok over medium high heat. Add the shallots and garlic to the pan, and stir fry for about 3 minutes or so.
  • Add the walnut halves, and continue to stir fry until the garlic is nicely browned.
  • Add the water and spice paste. Stir well, and continue to fry for 2 minutes.
  • Add the tomato purée, honey, and pomegranate seeds. Stir well, and add about 2dl of hot water, to create a sauce.
  • Bring the sauce up to a low simmer, and cook, covered, for 5 minutes or thereabouts.
  • Add the chicken to the pan. Stir well to coat with the sauce. Return to a low simmer, and cook, covered, for about 15 minutes or until such time as the chicken is thoroughly cooked – it should be completely white when cut in half. During cooking stir often, adjusting the consistency of the sauce if required with a little hot water.
  • Once the chicken is cooked to your satisfaction, remove the pan from the heat and serve the curry with a side of cauliflower rice.

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