Creamy Zhoug One Pot Curry
Creamy Coconut Chicken Curry
A taste of the Middle East using Zhoug seasoning on chicken thighs makes a warming one pot wonder. Zhoug has a wonderful zesty, herby and warming spicy flavour and with the addition of coconut milk in this dish gives the curry a lovely creamy texture and tastes great. Try it with beef, fish or with a selection of your favourite vegetables. Serve with rice, mashed/new potatoes or plenty of crusty bread to mop up all the delicious sauce.
4 chicken thighs (I used skin on and bone in as it was all I had, but skinless thighs would work or breast)
1 large onion, peeled and sliced
1 red pepper, deseeded and sliced
250g mushrooms, sliced
2 fresh chillies
2 cloves garlic
Thumb sized piece of fresh ginger, finely grated
Tin chopped tomatoes
Tin coconut milk
Chicken stock cube
Fresh coriander to garnish
I cooked this in the oven in a large heavy based pan for 45 minutes at 180C. You can cook it in your bbq indirect for a similar time and temperature.
First sprinkle two tablespoons of Zhoug seasoning onto the chicken thighs and leave to marinate while you prepare the rest of the ingredients.
Into your baking dish put the sliced onion, pepper, mushrooms, chilli, crushed garlic and grated ginger. All these additional herbs and spices are optional but add extra layers of flavour into the dish. Place the marinated chicken thighs into the dish and tip in the tin of chopped tomatoes and the tin of coconut milk and give it all a good mix.
Place the dish into your oven or bbq and cook for 45 minutes or until chicken is cooked and vegetables tender. The sauce will thicken up just a little. Pop a lid on if you wish it to simmer for a bit longer until you’re ready to dive in! You could also cook this on the hob. Garnish with chopped fresh coriander for extra zesty flavours to complement the fragrant curry.