Israeli Spiced Coconut Curry

Ingredients

The Israeli adaptation of Curry Jacques incorporates Middle Eastern spices such as cumin, turmeric, and coriander, which add a distinct flavor profile to the dish. Additionally, the original Seychellois recipe often uses fish or seafood as the main protein, but the Israeli version includes chicken or vegetables instead. The Israeli Spiced Coconut Curry also highlights the use of creamy coconut milk, which adds richness and depth to the sauce. We alse have the original recipe for Curry Jacques, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) fresh ginger, grated 1 tablespoon (15g) fresh ginger, grated
• 2 teaspoons (4g) ground cumin 2 teaspoons (4g) ground cumin
• 1 teaspoon (2g) ground turmeric 1 teaspoon (2g) ground turmeric
• 1 teaspoon (2g) ground coriander 1 teaspoon (2g) ground coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (1g) black pepper 1/2 teaspoon (1g) black pepper
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 pound (450g) boneless chicken breast, cut into chunks (or vegetables of your choice) 1 pound (450g) boneless chicken breast, cut into chunks (or vegetables of your choice)
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine ground cumin, turmeric, coriander, paprika, salt, and black pepper. Stir the spice mixture into the pot and cook for a minute to release the flavors.
4. 4.
   Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a simmer.
5. 5.
   Add the chicken (or vegetables) to the pot and cook until they are cooked through and tender.
6. 6.
   Stir in the tomato paste and lemon juice, allowing the flavors to meld together for a few minutes.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Israeli Spiced Coconut Curry over fluffy basmati rice or with warm pita bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Chicken breast — For tender and juicy chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C) and no longer.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or red pepper flakes.
• Customize the curry by adding your favorite vegetables such as bell peppers, carrots, or potatoes.
• To make it more filling, serve the curry over a bed of fluffy couscous or quinoa.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes to reduce the liquid.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Israeli Spiced Coconut Curry in individual bowls over fluffy basmati rice or with warm pita bread on the side. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation, sprinkle some toasted coconut flakes or sliced almonds on top of the curry. Serve with a side of pickled vegetables or a fresh cucumber and tomato salad for a refreshing contrast.