Here's my highlighter curry recipe, named after it's bright yellow colour and the streaky highlighter-like stains it has left on the kitchen top... sorry mum! (word of warning - be careful with turmeric). I received loads of lovely messages after I posted this on my Instagram stories the other day so thought it was only fair that I shared the full recipe. It's a fresh, lighter take on your standard curry and everyone loved it. I used chicken for the protein, but this could be subbed for firm-tofu for a vegan option, and the broth could be subbed for veggie stock. The recipe makes 6 large portions and it freezes really well, making it a great option for batch cooking.
1kg boneless, skinless chicken-thighs (free-range or organic)
1 tsp mild chilli powder
2 garlic cloves, finely chopped
1 big thumb-sized piece of fresh ginger, peeled and finely chopped
15g bunch of fresh coriander
3 tbsp extra virgin olive oil
2 medium brown onions
2 heaped tsp turmeric powder
Juice and zest of 1 lime
400ml tin of coconut milk
1 red chilli, deseeded and finely sliced
50mls chicken bone broth/stock
1. Slice each chicken thigh into 2 or 3 chunks and add to a large bowl with the chopped ginger, garlic, chilli powder, half the coriander, lime juice and zest and a good grind of salt and pepper.
2. Stir everything together until the chicken is evenly coated in the marinade. Place in the fridge until ready to start cooking (for best flavour - do this in the morning, or better still, the night before).
3. Peel the onions and place them in a food processor (or chop very finely by hand).
4. Add the onions to a deep frying pan or big saucepan and sautee on medium heat in olive oil for 10 minutes, or until golden.
5. Once the onions are softened and golden, add in the turmeric and cook for another minute, stirring well.
6. Add the marinated chicken mixture to the pan and cook over a medium-high heat until the chicken changes colour.
7. Once the chicken has started to change colour, add in the coconut milk, fresh chilli, broth/stock and season with salt and pepper. Cover with a lid and simmer on a low-medium heat until the chicken is cooked through and tender.
8. While the curry is cooking, prepare your sides (I usually do a side of brown rice and steamed greens).
9. Remove the curry from the heat and then add in the remaining coriander.
10. Serve the curry with sides of choice and an extra squeeze of fresh lime.