Mood dining: Tess Ward’s Brazil nut chicken curry
We’ve all heard of ‘comfort eating’, but ‘mood dining’ is very different, focussing on foods which not only feel good while you’re eating them but also have proven mood-boosting effects. Panasonic have teamed up with chef Tess Ward to create a series of recipes based around this growing trend.
READ MORE: 3 healing spices to use this Christmas
Tess’s more-ish chicken curry is packed with Brazil nuts, which contain a component called serotonin, vital for stabilising mood, appetite and sleep patterns. Plus, the aromatic blend of spices creates a delicious warming sensation – perfect for a cold winter’s evening. Check out the recipe below:
Serves 4 – 6
2 tablespoons coconut oil
2 medium onions, finely sliced
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons mild curry powder
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon chili powder
1.25 kg chicken, cut into pieces
1 (400g) can diced tomatoes
A handful of chopped fresh coriander
75g Brazil nuts, roasted
175g plain yogurt
Lime wedges, to serve
Method
1 Pre heat the oven to 180 degrees. Once the oven is hot to temperature, add the Brazil nuts to a roasting tray and then pop them in the oven to toast for 10 minutes. Once done, set aside.
2 Melt coconut oil in a large pan over moderately low heat, add the onions, garlic, and ginger, stirring, until softened, about 5 minutes.
3 Add curry powder, salt, cumin, ground coriander and chili and cook, stirring, 2 minutes.
4 Increase the heat and add the chicken and cook, stirring to get a nice golden colour, this should take about 3 minutes. Add the tin of tomatoes and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 8-10 minutes.
5 Just before serving: pulse Brazil nuts in the food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
6 Stir through half the coriander, and scatter the rest over the top. Serve with steamed rice, lime wedges and chapatti bread.
NOTE: You can easily make the onion and spice curry base ahead, to speed up the process. Simply add the yogurt and Brazil nuts and reheat when ready to serve.
This recipe was provided by Panasonic in association with Tess Ward.
