Since becoming pregnant I have found that there are not many meals that don’t leave me feeling nauseous. One thing that I still absolutely love is my mum’s chicken curry.

It is so tasty yet relatively low in fat, and goes great with thai jasmine rice and green salad. Apart from peas , vegetables are not added to the curry as they tend to spoil it. I so look forward to it when I’m visiting my parents for a break from London! Here I share the recipe with you.

Recipe (serves 4-6)

Chicken thigh and drumsticks (not boneless)
1 medium onion
3 cloves of garlic crushed
1/4 tsp ginger powder
4 tbsp tomato puree
4 tsp hot curry powder (add water to make into a paste)
1 tsp toasted sesame oil
1 pinch coriander powder
1/2 tsp soy sauce
1/2 tsp garam masala
3 oxo sized coconut cream blocks
1/2 cup garden peas
season to taste

Method

1. On a medium heat, saute the onion, garlic and ginger.
2. Add tomato puree. When this starts to bubble, add the curry powder and cook until a paste is formed.
3. Wash the chicken in running water and put straight into the pan (do not remove the excess water from chicken).
4. Add two pinches of salt. Turn up the heat until ingredients start to boil.
5. Add soy sauce, coriander, sesame oil and then stir. Turn heat down to simmering. Cover the pan.
6. After 10-15 minutes, stir and add the coconut. Do not stir again and do not cover. Increase the heat a little.
7. When the coconut has melted, stir. Add the peas, simmer and then cover.
8. When chicken is cooked, bring to a quick boil and remove from heat.
9. Add garam masala, stir, and then serve.

Enjoy!