Chicken and Mooli Curry
Cooking Time: NA
Otherwise known as daikon, mooli is a giant radish, although far milder tasting than other radishes. Can be eaten raw or cooked, and great for adding texture to a dish without adding an overpowering flavour. Pale in colour.
- 3 onions, sliced
- 5 tbsp vegetable oil,
- 100g plain flour,
- 1 tbsp ground cumin,
- 3 chicken breasts, diced
- 1 mooli, peeled and cut into matchsticks
- 100g coconut cream
- 200ml chicken stock
- 100ml natural yoghurt
- 2 tbsp curry powder
- handful of coriander
- salt and pepper
- In a frying pan, heat half the oil on a low heat and sweat the onions until soft.
- Meanwhile, mix the flour, cumin, salt and pepper until combined.
- Coat the chicken in the flour mix, and heat the rest of the oil in a separate pan. Fry the chicken for 4 minutes, turning regularly until golden.
- Once cooked, set aside. Cook the mooli in the same pan, and cook for 3 minutes, making sure it is stirred constantly.
- Add the coconut cream, stock, yoghurt and curry powder and bring to the boil.
- Return the chicken to the pan, along with the onions, and leave to simmer for 10 minutes.
- Add the coriander at the last minute, and save some for a garnish.
- Serve with rice and/or naan bread.