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 + my body can simply no longer handle it. I had a fairly extreme inflammatory response … my face, including my eyes, chin + 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 welcomed into my oesophagus). I also experienced painful dermatitis on my eyelids and my eyes would burn + 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 + 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 finely chopped brown onion
2 large finely chopped garlic cloves
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 + cumin seeds in a frypan over a medium heat until fragrant.

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

Add turmeric, curry powder, sea salt + pepper.

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

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

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

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

Add chicken to the pan + brown.

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

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

Serve with fresh chilli, coriander leaves + steamed basmati.