Is that really chocolate chicken curry? Indeed it is. Follow the fun midweek meal recipe here…



Apparently it's National Chocolate Week and National Curry Week. Not sure who exactly thought those two up - and in the same week! - but it's what the press releases finding their way into my email inbox today are telling me, so I'm not going to fight it. It would be rude not to celebrate chocolate and curry week with well, erm, a chocolate curry! If you're a fan of curry then no doubt you'll probably have most of the ingredients in your store cupboard, so you'll just need to pick up some chicken pieces and coconut milk from the local store on your way home. Follow the fun recipe here courtesy of TefalActiFry, the healthier way to cook everything from chips to curries, and tell us what you think. And speaking of chocolate, ACHICA has a delicious selection in its No Tricks, Just Treats promotion - live today - check it out here.

Chocolate Chicken Curry recipe

Ingredients

3 teaspoons cocoa powder

400ml light coconut milk

1 spoon olive oil

½ teaspoon cloves

7 green cardamom pods, lightly crushed

½ teaspoon salt, or to taste

1 small onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons ground ginger

½-1 teaspoon chilli powder

2 skinless, boneless chicken breasts, cut into bite-size pieces

4 teaspoons sugar, or to taste

You could even go all out and add a couple of squares of Bourneville for a really intense kick.

Method

Place the cocoa in a large bowl. Slowly pour in the coconut milk, stirring all the time until you have a smooth mixture. Set aside.

Pour the olive oil into a deep saucepan, add the cloves and cardamom pods and cook over a medium heat until the oil is hot and the cloves and cardamom pods start to release their aroma—this should take no longer than 2-3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently—this should take no more than 5 minutes.

Stir in the garlic and fry for 1-2 minutes or until a light brown colour. Sprinkle in the ginger and chilli powder, mix well and cook for about 20 seconds. Add the chicken to the pan and cook until sealed all over, stirring all the time—this should take no more than 5 minutes.

Pour in the cocoa mixture, together with the sugar and bring to a gentle simmer. Cook, uncovered, for 10 minutes, remembering to stir to avoid any sticking.

Remove the chicken from the pan to a warm plate and set aside. Remove and discard the cardamom pods and cloves. Transfer the sauce to a food processor. Season with chopped coriander and blitz until smooth.

Add back to chicken and enjoy with rice and warm nan bread.

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Emily Peck, Editor

View all posts by Emily Peck, Editor