Coffee has become a staple in most kitchens across the world.
It stands to reason that people are starting to get creative with the world’s favourite non-alcoholic beverage by adding it into their recipes.
The extensive range of spices and flavours in Asian cuisine is incredibly accommodating for an addition of a well-balanced and full flavoured coffee.
It adds a depth of flavour and a bitter note to the palate, beautifully balancing the sweetness of the honey and the nuttiness of the peanut butter in this recipe.
This is an eclectic Asian/Indian style curry that goes well over basmati rice and is even better reheated and served the next day.
The ingredients for approximately 2 people:
- 2 chicken breasts (or tofu for vegetarians)
- 1 cup of green peas
- 1 heaped table spoon of peanut butter
- 1 cup of strong black coffee
- 1 cup of chopped onions
- 3 cloves of garlic
- ½ teaspoon cumin
- 1 teaspoon all-purpose curry powder
- ¼ teaspoon cardamom
- 2 table spoons of honey
- 1 cup of soy milk
- Olive oil
To prepare, drizzle a large pan in olive oil over a medium heat. Add in your chicken, garlic and onions then fry until the chicken is golden brown.
If preparing the curry for vegetarians leave out the tofu until the next step.
Add in the remaining ingredients except the coffee, leave that to one side to cool.
Cover the dish and turn the heat down, leave to simmer to fully infuse the flavours for roughly an hour, stirring occasionally.
After one hour the aroma of this dish will be incredible.
Uncover and add in your remaining coffee, stirring the curry thoroughly to make sure the coffee is completely mixed in.
Leave the pot uncovered to thicken whilst you prepare the rice, roughly a cup per person of good quality basmati.
There you have it, Nutty Chicken and Coffee Curry, definitely unusual and certainly scrumptious.