This picturesque West Cork home with separate basement apartment is on the market for €695,000
This picturesque West Cork home with separate basement apartment is on the market for €695,000

Sarah Finnan

‘The Easter holidays are a fresh kind of hell when you have kids and a job’
‘The Easter holidays are a fresh kind of hell when you have kids and a...

Dominique McMullan

Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset
Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset

IMAGE

This Clontarf home was reconfigured to streamline the layout and maximise its views
This Clontarf home was reconfigured to streamline the layout and maximise its views

Megan Burns

6 classic movies worth watching over Easter
6 classic movies worth watching over Easter

Jennifer McShane

The friend zone: How to navigate finding friends as an adult
The friend zone: How to navigate finding friends as an adult

Sarah Gill

Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole
Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole

Meg Walker

New life has been breathed into this Victorian Portobello home thanks to a revamp that’s full of personality
New life has been breathed into this Victorian Portobello home thanks to a revamp that’s...

Megan Burns

This rustic four-bedroom home in Westport is on the market for €449,000
This rustic four-bedroom home in Westport is on the market for €449,000

Sarah Finnan

My Career: Archivist at Guinness Eibhlin Colgan
My Career: Archivist at Guinness Eibhlin Colgan

Sarah Finnan

Image / Editorial

Roz Purcell’s Kickin? Curry


By Meg Walker
05th Feb 2016
Roz Purcell’s Kickin? Curry

Roz Purcell’s Kickin? Curry

Boneless, skinless chicken breasts can get boring, so variety is key. There is very little nutritional difference between dark thigh meat and breast meat, so don’t be afraid of it. Come to the dark side!

Serves 3-4

 

INGREDIENTS

2 tbsp coconut or olive oil

6 boneless, skinless chicken thighs

1 large onion, sliced into thin rings

3 small garlic cloves, minced

2.5cm piece of fresh root ginger, peeled and grated

1 courgette, diced, or sweet potato, peeled and diced

2 tbsp mustard seeds

2 tbsp ground cumin

1 tbsp ground coriander

1 tbsp ground turmeric

juice of – a lemon

1? tbsp tomato pur?e

500-750ml chicken stock or water

6 dried lime leaves

50g flaked almonds (optional)

steamed brown rice or cooked quinoa, to serve

chopped fresh coriander, to garnish

 

METHOD

Heat 1 tbsp of the oil in a large pot over a medium heat. Add the chicken (you don’t need to cut it up, but can if you want to). Cook for 5-7 minutes, until browned. Transfer to a plate and set aside.

Add the remaining tbsp of oil and saut? the onion, garlic and ginger for about 10 minutes, stirring, until the onions have softened and turned translucent. Add the diced courgette or sweet potato and all the spices. Stir to combine and cook for 2-3 minutes. Add the lemon juice and tomato pur?e and mix well before adding just enough chicken stock or water to cover the top of the chicken – you’ll probably need 500-750ml, depending on the size of your pot. Lastly, stir in the dried lime leaves.

Bring the curry up to a boil, then reduce the heat to low and let it simmer for about 45 minutes, until the chicken is cooked through and tender. Stir in the flaked almonds at this point if you’re using them.

Ladle the curry over a bed of steamed rice or cooked quinoa in a shallow bowl. Garnish with some chopped fresh coriander.

 

Extracted from Natural Born Feeder: Whole Foods, Whole Life by Roz Purcell (Gill Books, €27.99), out now. Photographs by Joanne Murphy.

For more of Roz Purcell’s delicious whole food recipes, pick up the March issue of IMAGE Magazine, out February 18.