black garlic and coconut chicken curry
Have you ever cooked with black garlic? It’s a sweeter, richer version of it’s whiter cousin. Sainsbury’s sent me some to try.
There’s no getting around it, it looks wrong. The flavour is very similar to regular garlic, but a bit like when you roast garlic cloves black garlic is a little sweeter and more intense. Wikipedia says it has balsamic vinegar-type flavours, and I can see that. The packet recommends eating it like a snack, but I’m not quite that antisocial. I did however get an idea to put it into a curry.
My black garlic and coconut curry uses leftover chicken from a roast as the main protein, but you could cook chicken separately and add to the pan, or use any leftover meat you like. It’d also be really good with some crispy tofu.
The garlic flavours are sweet and savoury at the same time, and coconut has similar properties so they’re really good together. You could use tinned coconut milk but I’m a big fan of powdered coconut milk as you can make up as much as you like, as rich as you like.
Thanks to Sainsbury’s sending some black garlic for me to try.
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