This Chicken Curry Recipe is one of my favourite recipes because it's chock-a-block full of healing spices, quality fats and protein. Paired with some leafy greens for some added nutrition and fibre, you've got a super balanced and nutritious meal to enjoy.
Ingredients
or2 tablespoons coconut oil
or700 grams of chicken thigh
or2 tablespoons of ginger
or1 tablespoon of coriander
or1 tablespoon allspice (gluten free if required)
or1/2 teaspoon of chili powder (or more to taste)
or1 tablespoon of tomato puree
or1/2 can of chopped tomatoes
Preparation
1.
Add coconut oil to a hot pan. Add the diced chicken in batches and cook until nearly cooked through. Set chicken aside.
2.
Add the garlic and ginger to the leftover oil in the pan and stir until fragrant.3.
Add in the spices and stir until fragrant. Then add the tomato puree and mix until a thick paste forms. 4.
Place the chicken back in the pan and coat in the spices.5.
Pour in the chopped tomatoes and coconut cream and stir to combine. Allow to simmer for 10 minutes.6.
Serve with basmanti rice, chopped cucumber, leafy greens and (gluten free) papadams (not included in nutritional information).
