CHICKEN CURRY WITH GOLDEN COCONUT

Searing with Ghee Easy

Heat 2 tablespoons of  Ghee Easy in a saucepan or wok over a medium-high heat. Add the chicken pieces, which have been seasoned with salt and pepper. As it can withstand high temperatures without burning or releasing toxins, you’ll achieve an even, golden-brown seal on the outside whilst the meat retains all its juices on the inside (approx. 5–6 minutes). Remove the chicken and set aside.

Sautéed vegetables and herbs

In the same saucepan, add the remaining tablespoon of ghee. Add the chopped red onion and fry gently for 4 minutes over a medium heat until tender and translucent. Add the chopped garlic and grated ginger, stirring constantly for 1 minute to prevent them from burning.

Roasting and activating spices

Sprinkle the curry powder, turmeric and cumin directly onto the base of the sofrito. Stir over a low heat for 30–45 seconds. The ghee dissolves and enhances the fat-soluble essential oils in the spices, creating an incredibly rich, aromatic paste.

Making the mild sauce

Add the chopped tomatoes to deglaze the bottom of the pan and stir well. Next, add the creamy coconut milk. Gently mix everything together until you have a smooth sauce with a deep golden colour. Leave it to simmer gently for 5 minutes.

Joint cooking and integration

Return the golden-brown chicken to the dish, along with any juices it has released. Reduce the heat to medium-low, cover the casserole dish and leave to simmer for 10–12 minutes until the sauce thickens and the chicken is tender.

Finishing touches and presentation

In the last 2 minutes of cooking, add the fresh baby spinach and stir until it’s incorporated. Season with salt to taste, remove from the heat and serve piping hot, sprinkled with freshly chopped coriander.

Why cook this recipe with Ghee Easy?

Ghee Easy is an organic-quality clarified butter that is free from lactose and milk protein (casein). By removing the water and milk solids, it becomes an ideal ingredient for sautéing and frying at high temperatures (up to 250 °C). It also adds a subtle nutty flavour that enhances and complements the taste of curries and stews in a clean and healthy way.

Serving suggestions

• Cardamom basmati rice: Serve the curry over a bed of long-grain basmati rice, steamed with a few cardamom pods and finished with half a teaspoon of melted Ghee Easy drizzled on top.
• Homemade naan bread: Serve with piping hot naan or roti, ideally brushed with garlic or herb-flavoured Ghee Easy straight from the pan.
• Mango chutney or yoghurt: To balance out the spicy flavour, serve a small bowl of sweet mango chutney or yoghurt with fresh mint.

Tips from the Chef

• Ghee Easy varieties: Try making the recipe using the flavoured versions of Ghee Easy (such as the rosemary version or the chilli version if you fancy a bit of a kick).
• Letting the flavours develop: As with the best stews, this curry gains in body and richness if left to rest for 20–30 minutes before serving, or even prepared the day before.
• Vegetarian version: You can replace the chicken with cubes of paneer, firm tofu or cooked chickpeas, previously browned in Ghee Easy.

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