Easy Chicken Curry

Easy Chicken Curry

  • Serves: 4
  • Prep Time: 00:15
  • Cooking Time: 00:30
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This is the perfect mid-week family meal. Easy Chicken Curry is simple, tasty, quick to make and not overly spicy, making it suitable for your children (but of course you can increase the chilli powder to your own taste). You may like to add your favourite vegetables to the curry but I like to serve it as is, over cauliflower rice with steamed broccoli on the side.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 Tbsp coconut oil, divided
  • 1 med - lge onion(s), finely diced
  • 4 tsp garlic, minced
  • 3 tsp ginger, minced or grated
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 1 tsp chilli, powder (I used medium strength)
  • 1 bunch fresh coriander, stems finely chopped use approx 3 Tablespoons
  • 800g skinless chicken, (breast or thigh) chopped into bite size pieces
  • 1/2 cup (125ml) chicken broth/stock
  • 400ml can coconut cream, (I use Ayam brand)
  • 3 Tbsp oganic tomato paste
  • 1 tsp fine sea salt, or to your taste
  • 1/3 tsp black pepper, ground
  • When serving use the fresh leaves from the bunch of coriander, to spinkle on top

Directions

Heat a heavy-based saucepan on medium heat. Add half the oil and onion, cook for approximately 3 minutes.

Add the remaining oil, garlic, ginger, smoked paprika, cumin, ground coriander, turmeric, cardamom and chilli. Stir the spices through the onion and cook for 30 seconds then add the coriander stems and cook for a further 30 seconds.

Add the chopped chicken and stir it through the onion-spice mixture. Increase the heat and stir the chicken until it has changed colour.

Pour in the chicken broth and coconut cream, then add the tomato paste, salt and pepper. Stir well and once the mixture begins to boil, reduce to a simmer. Cook uncovered for 25 minutes or until the chicken is tender.

I like to serve this Chicken Curry with cauliflower rice and steamed broccoli on the side.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

smoked paprika

Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).

cumin

Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

turmeric

Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.

cardamom

Cardamom spice has a strong unique taste, with an intensely aromatic fragrance. Cardamom comes ground or in whole seeds. It's a common ingredient in Indian, Scandinavian and Middle Eastern dishes, it is used in sweet and savoury baking and drinks. This exotic spiced is know for it's antioxidant, disease preventing health promoting properties. Cardamom is a good source of minerals like potassium, calcium and magnesium, it is also helpful for digestion. Purchase organic cardamom (I use the Simply Organic brand).

chilli

Chilli is the spicy fruit of plants that belong to the capsicum family. It is eaten fresh or dried. Chilli powder is dried and ground red chilli peppers. They are members of the nightshade family, Solanaceae. Red chillies contain large amounts of vitamin C and are a good source of most B vitamins, they are also very high in potassium, magnesium and iron.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

chicken

Choose grass fed, free-range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

chicken broth/stock

Making home made chicken broth is a great way to heal Leaky Gut and excellent to drink when unwell. Traditionally broth was made just from bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. By using a slow cooker, making your own broth/stock is so easy. As soon as a roast chicken is eaten, all the bones go into the fridge or frozen ready for the next batch of broth. If purchasing store bought stocks, read the labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. Chicken broth recipe is on page 295 of The JOYful Table cookbook. Freeze ice block trays filled with chicken broth for when a small amount is required for a recipe.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

tomato paste

Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. Purchase an organic brand with no sugar or additives - 100% tomatoes, and it's best to choose a brand in glass.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.