Indian spices are exceptionally medicinal and luckily, taste amazeballs!
This is my favourite chicken curry recipe that everyone loves, like, everyone! Not sure how traditional it is but it’s my favourite spices banged together and it comes up alright! Whole spices are brilliant to add as well, just roast them off in the pan separately first. The best part about a recipe like this is that you can make a double batch and freeze one for a rainy day or lunch for the week. You can also switch up the meat for veggies and lentils as a vegetable dish.
My biggest tip is to measure out a few batches of the spices in little jars so they’re ready to go for a quick meal. If you don’t have one of the spices it really doesn’t matter, just use something else or leave it out – it won’t make that much difference. If you choose to buy pre-prepared curry spice mixes then choose organic and make sure there’s no fillers, anti-caking agents, extracts, weird colours, flavours or numbers – it should just read spice names.
You’ll see that I use Changing Habits Seaweed Salt. This is Himalayan salt mixed with dulse powder. What this means is that you’re getting an ancient salt from the unpolluted foothills of the Himalaya’s, loaded with 80+ essential minerals, mixed with a seaweed powder that gives you the iodine that is missing from our diets. Table salt is usually Sodium Chloride made in a laboratory that is bleached white and filled with anti-caking agents. This is a simple swap that has a super sized impact on your health. Try it!
- 4-6 serves
- 1 kg chicken thighs cubed
- 1 brown onion, diced
- 4 garlic cloves, crushed
- 3 tablespoons ghee or coconut oil
- 2 teaspoons Garam masala
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon cardomom
- 1 teaspoon Ground ginger
- ½ tspn ground black pepper or chilli
- 1 ½ tspn Changing Habits Seaweed Salt
- 3 tablespoons Organic Tomato purée or paste
- 400 mls coconut cream (Ayam is the most pure)
- 2 tablespoons Lemon juice
- Fresh coriander and chilli to serve
- Fry onion in the ghee on a moderate heat until softened.
- Add the garlic to the onion and fry until fragrant careful not to burn.
- Add the spices and stir to combine.
- Add the purée, lemon juice and coconut cream and bring to the boil.
- Add the chicken and stir to combine.
- Bring back to the boil then reduce the heat to a simmer for 20 minutes with the lid on.
- Serve with cauliflower rice and salad.
- Blitz up a bucket of veggies and saute them before adding the meat. Your cook time will need to be longer.
- Marinate the chicken in the spices, purée and lemon juice for a few hours first.
- Always check for salt as you go. Don’t add too much, you can add it in but you can’t take it out!!