If you haven’t already, check out Christie’s Quick Chicken Curry recipe. As soon as I saw it I was inspired. Ask anyone who knows me and they’ll tell you I’m a tinkerer. That’s why, when I saw that recipe I wanted to try it but also make some changes to it.
The main reason is that I’m experimenting with FODMAP at the moment. That means from Christie’s recipe I have to drop the very first two ingredients – two of my favourites in fact – garlic and onion.
That being said, here’s my delicious chicken curry recipe:
- Butter or oil (for pan)
- 700g of Chicken breasts
- 1 large sweet potato
- 2 carrots
- 2 zucchinis
- 1 Lebanese cucumber
- 4 Summer Squash
- 2 heads of bok choy
- Indian Spice Mix*
- 1 tin of coconut cream
- 2 tomatoes
*This Indian spice blend is my own concoction. It contains (ground): Cayenne Peppers, Chilli flakes, coriander seeds, cumin seeds, turmeric and pepper. All applied fairly liberally, save the hot cayenne peppers.
- Pan on moderate heat (4/10 on mine)
- Grease the pan with the butter
- Cube the chicken breasts
- Add the chicken breasts and brown them
*Make sure you prevent the added ingredients from sticking while you prep the rest*
- Finely dice the sweet potato and add to the mix
- This is where I would add the Indian spice mix
- Now finely dice the carrots, zucchini, cucumber and squash
- Give it a good stir
- Add the tomatoes and coconut cream
- Cut up and add the bok choi
- Stir for a couple of minutes to get everything coated
- Cover and simmer for 10 minutes or so.
Obviously, to make this vegetarian you can just remove the chicken, or exchange it for tofu, etc.
Give this one a try and let us know how you got on in the comments!