Pomegranate, Blueberry & Acai Superfruit Chicken Curry
Oct
26
This is one of my favourite recipes. It was on the Simon Mayo Drive Time programme. I had to tweak it in a few places due to total lack of preparation and not having all the ingredients in, and I’ve also changed it to fit to our tastes.
*serves 2*
Total Prep to Serve time 45mins
Ingredients
Olive Oil
1 tsp ground cloves
½ tsp of ground fenugreek seeds
2 garlic cloves, finely chopped
3 tbsps grated (peeled) fresh root ginger
1 tsp turmeric
2 red chillies – chopped
2 tbsps tomato puree
300ml pomegranate, blueberry & acai smoothie (by Innocent)
400g of mini chicken fillets
1 hand full of blueberries
Pomegranate and Fresh Corriander leaves to garnish
What you do
- Pour the olive oil into a deep saucepan & heat, add the cloves & fenugreek & cook over a high heat until the seeds start to sizzle – this should take no more than 1-2 mins.
- Remove the pan from the heat & allow the oil to cool slightly.
- Add the garlic & ginger to the pan & cook over a low-medium heat until they are a golden brown colour, stirring frequently – this should take no more than 2-3 mins. (If the garlic & ginger stick to the pan, add a few drops of cold water).
- Add the turmeric, mix well & cook for about 20 secs.
- Now add the chillies, tomato puree & fruit smoothie.
- Mix well & bring to a rapid simmer.
- Add the chicken to the pan, mix well & bring to a gentle simmer.
- Cook uncovered for 10 mins or until the chicken is cooked & tender, stirring occasionally.
- With 5 minutes left add a handful of fresh blueberries and stir
- Serve on top of rice
- Garnish with the pomegranate seeds & chopped coriander.
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