Chicken Curry Avoca Style

Written by
Rate this item
(7 votes)

This recipe was inspired by a trip to Dublin, where I tried something similar at the famous Avoca Café...

  • 750 g chicken breast without bones
  • 600 g canned tomatoes
  • 1 tablespoon lemon peel
  • ½ teaspoon curcuma
  • 1 pinch ground fenugreek
  • 300 ml vegetable broth
  • 2 medium sized onions
  • 20 g coconut milk powder
  • 1 tablespoon coconut oil
  • 100 ml oat cream
  • 3 garlic cloves
  • 1,5 tablespoons fresh ginger, grated
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground black cumin
  • 1 small fresh red chilli
  • 1 teaspoon mild curry powder
  • ½ teaspoon sea salt

Peel garlic and onions and dice finely. Grate the ginger, deseed the red chilli and chop it finely (use gloves!).

Heat the coconut oil together with the curcuma in a large pan. Add the onions, garlic, chilli and ginger and cook at medium temperature for 10 minutes. Add curry, cardamom, coriander and black cumin und and cook for 5 more minutes.

Add salt, tomatoes, lemon peel, fenugreek, and vegetable broth and bring to boil. Stir constantly and cook until the stock has reduced by 30%. Season with a bit more of curry and salt and add the diced chicken breast. Cook for another 30 minutes at medium temperature, until the chicken is cooked and soft. Mix coconut flour with warm water to obtain a thick paste and add to the curry.

Serve with Naan bread or basmati rice.


More in this category: Sweet Potato Carrot Curry »

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.