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Chicken Curry with Mustard Seeds and Coconut Milk

Serves 10 - 12

  • 250ml (9 fl oz/1 cup) vegetable oil
  • 220g (7¾ oz/1 cup, firmly packed) light brown sugar
  • 3 free-range eggs
  • 300g (10½ oz/2 cups) self-raising flour, sifted
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 60g (2¼ oz/½ cup) walnut halves,finely chopped
  • 310g (11 oz/2 cups, firmly packed) grated carrot


Creamy Orange Icing

  • 50g (1¾ oz) unsalted butter, chopped and softened
  • 125g (4½ oz/1 cup) icing (confectioners’) sugar
  • 180g (6¼ oz) cream cheese, softened finely grated zest of 1 orange
  • 60ml (2 fl oz/¼ cup) orange juice

 

1. Preheat the oven to 180ºC (350ºF/Gas 4). Grease an 11 x 21 cm (4¼ x 8¼ inch) loaf (bar) tin and line the base and sides with non-stick baking paper.

2. Whisk the oil and sugar together in a large mixing bowl. Add the eggs one at a time, whisking after each addition. Add the flour, bicarbonate of soda, spices and walnuts and stir until well combined.

3. Fold through the carrot, then spoon the mixture into the prepared tin. Bake for 45–50 minutes or until firm to touch and a skewer inserted into the centre of the cake comes out clean. Cover the cake with foil if it is browning too quickly. Transfer to a wire rack and set aside for 10 minutes, then turn out onto the wire rack. Set aside to cool completely.

4. To make the creamy orange icing (frosting), use an electric mixer to cream the butter and icing sugar until pale and creamy (see helpful hint). Add the cream cheese and beat until just combined, then beat in the orange zest and juice. Spread evenly over the cooled carrot cake and serve.

Chicken Curry with Mustard Seeds and Coconut Milk

When you are asked to cream ingredients, you need to beat them until pale and creamy. Always soften butter at room temperature before you begin creaming.


 
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