QUICK CHICKEN CURRY

 Quick Chicken Curry
I love a good curry. I love any good Indian food period. And would often get it when I lived in Sydney. Sadly, no Indian up in Cairns is good enough and I very, very rarely eat Indian anymore. Yes I could make my own, but I suppose cooking Indian is not a real love of mine due to the lengthy ingredients used and the prep time involved.
Enter this Quick Chicken Curry recipe.
It’s far from traditional Indian but if you’re feeling like a great big warm hug, this is a dish for you.
As far as dietary labels go, this would pass as paleo, gluten free, wheat free, sugar free and dairy free. Obviously it’s not vegan but you could always leave the chicken out and add extra vegetables.
I love to eat this on it’s own with extra steamed green veggies, but it would also be fabulously mopped up with cooked rice or barley, mashed potato or cauliflower, naan or roti. Add a little chilli if that’s your taste, and serve with sour cream or coconut yoghurt. Enjoy!

What you’ll need:

1 onion, chopped
2 garlic cloves, minced
2 Tbsp curry powder
1 large sweet potato, chopped into small chunks
4-5 organic chicken thighs (or breasts if you prefer), chopped into chunks
400g tin organic coconut milk
2 tomatoes, or a handful of cherry tomatoes
Fresh coriander, to serve
Oil or ghee to fry

// Sautee your onion and garlic in oil or ghee until soft (about 5 minutes) in a large frypan
// Add curry powder to coat onion, then add your sweet potato and chicken
// Pour the coconut milk into the pan
// Simmer with a lid on for 10-15 minutes (until chicken is cooked and sweet potato soft)
// Throw in your tomato to soften and warm
// Serve as is – or with rice, wrap breads, extra veggies or a salad – coriander on top.

I use all organic ingredients where possible (and by that, I mean 99% of the time). Organic animal meat is my biggest ask of you here as most conventional meats contain pesticides, herbicides, unhealthy fats due to the feed the animals are given, and sometimes antibiotics, although I do believe that’s less common practice in the chicken industry these days.
I’m all for full fat coconut milk but if you prefer to use a light version, by all means.
You could use regular potato, parsnip or pumpkin (oooh that would be good) inlace of sweet potato, and of course add any other veg you adore. I’m not going to (ever) tell you to leave out a vegetable!

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Christie Fischer
Nutritionist at Eat More Plants
Christie is a holistic nutritionist, transpersonal life coach, and whole foods advocate, based in Cairns where it’s Summer all year ‘round.
Christie has a special interest in digestive upsets as well as stress-related ill health such as adrenal and chronic fatigue, having suffered from these herself. She is a big believer in educating and inspiring her patients so that they feel empowered and are confident in looking after their own health in the long term.
Getting in the kitchen is a fun and relaxing part of Christie’s week and whether it’s a gut loving broth or a quick sweet snack, everything is made with real fresh ingredients and a whole lotta love.

Christie Fischer

Christie is a holistic nutritionist, transpersonal life coach, and whole foods advocate, based in Cairns where it’s Summer all year ‘round. Christie has a special interest in digestive upsets as well as stress-related ill health such as adrenal and chronic fatigue, having suffered from these herself. She is a big believer in educating and inspiring her patients so that they feel empowered and are confident in looking after their own health in the long term. Getting in the kitchen is a fun and relaxing part of Christie’s week and whether it’s a gut loving broth or a quick sweet snack, everything is made with real fresh ingredients and a whole lotta love.

2 Comments:

  1. Great Recipe! Thanks for sharing. We also make our curries at home, it give us much better control over the ingredients.

  2. Pingback: TRY THIS DELICIOUS CHICKEN CURRY - Eat Real Food

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