Friday night take-away eat your heart out!
Here is my version of a clean curry – one of my go-to comfort foods. This curry is gluten/dairy/egg free and made with whole-food ingredients.
The recipe serves three people with a generous portion. Based upon the ingredients I used, the approximate macros per serving are as follows; 400 calories, 9g fat, 26g carbs, 55g protein and 7g fibre. This does not include the added rice or cauliflower rice that you may choose to serve your curry with.
- Coconut Oil (to cook – I use about 3grams)
- 6 garlic cloves – minced
- Thumb of fresh ginger – grated or finely chopped
- Thumb of fresh turmeric – grated or finely chopped
- One stalk of lemon-grass
- One large onion
- 450g chicken (about 4-5 chicken breasts)
- 1.5 tablespoons curry powder (I use Schwartz Hot Curry Powder)
- 1 teaspoon dried turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli flakes
- Tin of chopped tomato
- One and half cups of petite-pois
- One cup (250ml) of stock (I use homemade chicken stock)
- Generous handful spinach (optional)
- One tablespoon Bragg’s liquid aminos
- 1 Head of cauliflower – to make cauliflower ‘rice’ or serve with brown basmati.
- Melt some coconut oil on a medium-heat and add the garlic, ginger, fresh turmeric and chopped onion to the pan. Break the lemon grass stalk in half and add it too (this will be removed before serving). Allow to cook until soft, stirring occasionally – about 8-10 minutes.
- Add the thinly sliced chicken to the pan and mix.
- Next add the dried spices – turmeric, paprika, garam masala, chilli flakes and curry powder and mix for about two minutes.
- Reduce heat to medium-low and place a lid on the pan while the chicken cooks. Stir occasionally to make sure chicken doesn’t stick to the pan.
- After about ten minutes remove lid from pan and add the tinned tomato, stock, liquid aminos and petit-pois and spinach.
- Bring to the boil before reducing to a simmer without the lid on a medium heat for about 30 minutes. Remove lemon grass stalk before serving.
- To make cauliflower rice simply wash and roughly chop a head of cauliflower, add it to your food processor and pulse until you get the consistency of rice. I usually cook this by spreading it on a baking tray and roasting for about 15 minutes at 180 degrees. Otherwise serve with brown basmati rice.
The Clean Coconut x