Coconut Chicken Curry

Ingredients

• 350 g boneless chicken (thighs or breasts, but thighs are juicier - note 1)
• 200 g onion (finely chopped )
• 10 g garlic (finely minced )
• 20 g ginger (finely minced )
• 2 g garam masala
• 1 g ground cumin
• 1 g ground turmeric
• 5 cardamom pods only the ground seeds
• 20 g tomato paste (note 2 )
• 400 g coconut milk
• 125 g baby spinach (note 3 )
• 50 g cashew nuts (crushed - note 4 )
• 10 g salt
• 6 g sugar
• 1 g black pepper (freshly ground )
• 200 g buckwheat (note 5)
• 300 g water
• 2 g salt
• 25 g butter (oil if making it vegan)
• 10 g lime juice (freshly squeezed )
• 50 g natural yoghurt (optional)
• pinch dried chilli flakes (optional - note 6)

Instructions

1. 1

   --- For the buckwheat: ---

2. 2

   Cook the buckwheat first as it can wait in the pot and keep warm.

3. 3

   Weigh out 200g of buckwheat and rinse it a few times in tap water.

4. 4

   Place a small pot with 200g rinsed buckwheat, 300g water, 2g salt and 25g butter(oil if vegan) on the stove.

5. 5

   Bring to the boil.

6. 6

   Cover with a lid and turn the stove down to a minimum.

7. 7

   Cook on minimum for 15 minutes.

8. 8

   When the 15 minutes is up. Do not remove the lid.

9. 9

   Turn off the stove and let the buckwheat continue to steam for another 3 minutes with the lid on. Exactly the same as cooking rice.

10. 10

    --- For the sauce: ---

11. 11

    Fry onions until soft and translucent.

12. 12

    Add minced ginger and garlic. Cook for a few minutes till soft.

13. 13

    Add tomato paste and spices. Cook a few minutes more.

14. 14

    Add chicken and cashew nuts(or vegetables if you're vegan).

15. 15

    Cook 3 minutes and add coconut milk, chopped spinach, sugar, salt and pepper.

16. 16

    Simmer gently for 5 more minutes.

17. 17

    Add the lime juice just before serving.

18. 18

    --- To serve: ---

19. 19

    Dish up in a nice big bowl. Serve the buckwheat or rice on the side.

20. 20

    Add the yoghurt and dried chilli flakes. You could also add a bit of fresh coriander (totally optional)