Bursting with flavour, this tahini chicken curry will easily become one of your comfort food favourites! 

What’s not to love about tahini (sesame seed butter/paste)? From its beautiful aroma to its gorgeous nutty flavour, it most certainly gives peanut butter a run for its money! I say that now, but I will admit that I hated it the first time I tried it. My tastebuds have matured some because I am an absolute lover. I use it in dressings, stews, curries and even eat it straight out of the jar. Yes, it is really that good, after a few tries at least, lol!

Tahini has an awesome nutritional profile to complement its delicious flavour. It is rich in protein, vitamin B1, and dietary fibre. It is also an excellent source of phosphorus, iron, magnesium, calcium, manganese, copper and zinc. Tahini is a rich source of vitamin E, which acts as an antioxidant and is known to reduce the risk of cardiovascular disease and certain types of cancer. It is also rich in phytosterols – bioactive compounds that reduce cholesterol levels in the blood. Tahini contains polyunsaturated fatty acids (similar to olive oil), which are anti-inflammatory and known to protect against heart disease.

With so much going for it, it is difficult not to classify Tahini as a superfood (in my humble opinion). I am always looking for new ways to use it in recipes, and thankfully it is a wonderful addition to curries. In fact, in any recipe you would normally use peanut butter, I can almost guarantee that tahini would make a lovely alternative.

I served this curry with bulgur wheat, but you can enjoy it with rice or naan bread. Don’t forget to add a side of greens!

Tahini Chicken Curry

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• Author: Somi Igbene
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 2
• Diet: Diabetic

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Description

Bursting with flavour, this tahini chicken curry will easily become one of your comfort food favourites! 

 

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Ingredients

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• 240g diced chicken breast (or tofu)
• 1 large shallot, finely diced
• 1 fat garlic clove, finely minced
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 tablespoon Madras curry powder
• 1/2 inch ginger, finely chopped
• 1 teaspoon hot chilli powder
• 1 vegetable stockpot
• 2 tablespoons tahini paste
• 2 tablespoons coconut milk

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Instructions

• Heat the oil in a large saucepan over medium heat. Once hot, fry the shallots until it softens then add the tomato paste, garlic and spices. Fry for one to two minutes then add the vegetable stock and around 300ml of water. Bring to the boil then turn the heat down to a simmer and add the chicken.
• Cook for around 15 minutes or until the chicken is tender and the sauce thickens. Stir in the coconut milk and tahini paste, then season with salt if necessary. Cook for two minutes then take the pan off the heat.
• Serve the curry over bulgur wheat or rice with a side of fresh vegetables. Garnish with fresh coriander if you wish.

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Notes

Swap chicken with tofu, tempeh, beans or fish.

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Nutrition

• Serving Size: Per serving
• Calories: 374
• Sugar: 8g
• Sodium: 931mg
• Fat: 19.6g
• Saturated Fat: 4.5g
• Carbohydrates: 13.3g
• Fiber: 5.3g
• Protein: 36g