Chicken coconut curry recipe | Lawrence Murphy

But even the best-laid plans don’t always come together.

Anyone who has prepared these little devils will know that they take a fair amount of time to peel, cook, and then griddle.

They arrived at the last minute leaving me preparing the artichokes late on Thursday night meaning I had little time to cook supper for us.

A quick dinner was required and resulted in this week’s recipe for a tasty chicken curry using coconut milk and fresh turmeric.

Ingredients – serves 2

300g chicken breast, skinned and sliced

Tablespoon dark soy sauce

Small knob ginger, finely chopped

Small knob turmeric, finely chopped

Teaspoon cumin seed

Pinch fennel seed

1 red chilli, finely chopped

6 florets of cauliflower, cut into small pieces

80g celeriac, cut into thin batons

400ml coconut milk

4 spring onions, sliced

Method

1. Put the chicken into a bowl and stir in the soy sauce.

2. Heat a large saucepan and add the cumin and fennel seed. Toast them for 1 min.

3. Add a splash of oil and then add the ginger, turmeric and chilli – cook for 2 mins.

4. Add the cauliflower and celeriac. Cook for 1 min, add coconut milk.

5. Bring to the boil and simmer for 1 min.

6. Add the chicken marinated in the soy and cook for 4 mins.

7. Check the chicken is cooked and then stir in the spring onions before serving with fragrant jasmine rice.