Chicken curry with broccoli

No, your eyes have not deceived you. I am eating meat again, for the first time in almost seven years. It has been only a couple of weeks since I made some big changes to my diet. Firstly, omitting dairy. I think for many years now I have been somewhat intolerant. But, like my similar experience with gluten, I have reached a threshold and my body can simply no longer handle it. I had a fairly extreme inflammatory response … my face, including my eyes, chin and forehead were blown up for two solid weeks before I removed the source. I worked through the elimination process eliminating various things (before I could come to terms with the fact that my delicio triple brie cheese would no longer be making the journey into my oesophagus). I also experienced painful dermatitis on my eyelids and my eyes would burn and weep every morning I opened them, from allergy conjunctivitis.

Well, I digress. For around six months I have been feeling an internal nudge to try meat again, but just couldn’t bring myself to do so. For ethical reasons, the thought of it repulsed me and well, I just wanted to be a good, conscious, planet loving human.

I always heed my internal wisdom.

I have actually never felt better. I think I have found the thing that works just for me.

Energy sky rocketing. Clearness in the mind. Clarity. My face is clear and has reduced in puffiness.

I continue to stay open to what is for my highest good.

This is a dish I used to cook a lot, many moons ago. I do hope you enjoy it.

ingredients

  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 heaped tsp turmeric
  • 2 heaped tsp Indian curry powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 500g free range chicken thighs cut in 1/4’s
  • 1 brown onion finely chopped
  • 2 garlic cloves finely choppes
  • 1 tsp grated ginger
  • 1 + 1/2 tsp chilli sambal *I used my homemade fermented
  • 2 diced fresh tomatoes
  • 4 small bay leaves
  • 400g organic coconut cream
  • small head broccoli *cut into bite sized pieces
  • coriander leaves
  • fresh chopped chilli

steamed basmati rice *to serve

method

Dry toast the coriander and cumin seeds in a frypan over a medium heat until fragrant.

Using a pestle and mortar, grind the seeds into a powder and then place in a large bowl.

Add turmeric, curry powder, sea salt and pepper.

Add 1 tbsp olive oil to the spices and mix into a paste.

Add chicken pieces to the curry paste and massage in. Set aside.

Add the remaining olive oil to a deep based pan over a medium heat.

Add onions and cook until translucent. Add garlic, ginger and chilli sambal. Continue to sauté.

Add chicken to the pan and brown.

Add tomatoes and bay leaves. Sauté for a couple of minutes.

Pour in coconut cream and simmer for 15 mins. Add broccoli and simmer for a further 5-10, or until cooked.

Serve with fresh chilli, coriander leaves and steamed basmati.

2 responses to “Chicken curry with broccoli”

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