Category: Curry

Chicken curry with broccoli

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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.

Paneer tikka masala

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Paneer tikka masala is a popular Indian dish – a vegetarian version of chicken tikka masala.

The paneer is marinated in spices, then grilled + added to a delicious, spicy tomato curry/gravy. And, don’t worry, there is plenty of this deliciousness to be mopped up with rice or flat bread.

I like to cook my curry (masala) ahead of time so the flavours well + true mingle … then grill and add the marinated paneer, just before I’m ready to serve.

This is my take, it is certainly not traditional with the use of coconut yoghurt/coconut cream instead of cow’s milk varieties … plus, the addition of broccolini + micro herbs … but, I do love me some greens in my meals.

If you don’t have access to micro herbs (don’t stress – they’re not crucial to the dish … I just have them growing at home + love the freshness they add to the rich gravy). You could also add spinach if you don’t have/like broccolini).

Also, adjust the heat with the chilli/ and or flakes. Don’t add if you are sensitive to spiciness! Dial it up if you love it HOT.

Paneer
200g paneer
1 tsp ground coriander
½ tsp garam masala
½ tsp paprika
chilli flakes (to taste)
pinch sea salt
2 tbsp coconut yogurt

Curry (masala)
1 tbsp ghee
1 teaspoon cumin seeds
1/2 large brown onion finely chopped
3 garlic finely chopped
1 tsp ginger finely chopped
400g organic tomatoes
1/2 cup water
1/2 tbsp curry powder
1/2 tsp turmeric
pinch black pepper
1/2 tsp coconut sugar
200ml coconut cream
bunch fresh coriander leaves
broccolini cut into small but sized portions
fresh micro herbs
fresh chopped chilli

Paneer
Cut the paneer into 1cm cubes + add to a small mixing bowl. Add the ground coriander, garam masala, paprika, chilli flakes + sea salt.
Add the yogurt and mix until all the paneer pieces are well coated.

Cover + pop in the fridge until needed (when the curry sauce is ready).

Curry (masala)
Heat 1 tbsp of ghee in a heavy based pan. Once hot, add cumin seeds. When the seeds begin to pop, add onions, garlic + ginger. Fry until onions are translucent.

Add the tomatoes, water, curry powder, turmeric, black pepper + sugar. Stir.

Cook on a low heat for around 15 mins.

Once the mixture is cooked, turn off the heat + allow it to cool a little. Pour the mixture into a blender + puree.

Pour the pureed masala back into the pan. Add coconut cream + some coriander leaves. Stir well.

Add the broccolini pieces.

Cover and cook for 10 minutes on a low heat.

Whilst the curry is cooking, place the marinated paneer pieces under the grill on a medium temperature, flip – once each side is slightly browned.

Add the grilled paneer to the curry + let it simmer for another 5 minutes.

Switch off the heat. Serve immediately with fluffy rice + garnish with additional coriander leaves, micro herbs + fresh chilli.

Definitely have naan/flat bread on the side too!

All my love,

Kristy x

Pumpkin, chickpea + tatsoi curry with stir fry asian greens

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There are two components to this dish. Firstly, the curry itself … and then the stir fry asian greens which are cooked just prior to serving the meal.

With all slow cooker meals, they really cook themselves … so pop this on + forget about it until dinner time (but, do check on your pumpkin periodically + give it a stir). My slow cooker is very old school (it’s my nan’s from the 70’s), so I put this on at lunch time + by dinner, it is ready. The newer models tend to cook a lot quicker, so your’s might be ready much earlier. Check. You want your pumpkin tender, but not mash – throughout the curry.

If you don’t have tatsoi, you can substitute for kale or spinach. Same goes with the asian greens, use what ever you like … anything will taste great (bok choy, chinese cabbage etc). I have an assortment of greens in the garden right now + am loving doing my nightly shopping for dinner out back. Herbs included!

Do adjust the heat according to your taste. You can always start a little cautious with the chilli – then add more when serving.

 

ingredients

1 tbsp organic unrefined coconut oil
3 cloves garlic
1cm ginger grated
chilli flakes *to taste
1 brown onion finely diced
1 tsp mustard seeds
15 curry leaves
1 tsp turmeric
1 tbsp curry powder
black pepper
400g organic tomatoes
400g organic coconut cream
1/4 cup water
750g pumpkin diced into big chunks
400g chickpeas
good handful tatsoi leaves

sesame oil
3 kai lan *cut into quarters
2 pak choy * leave pieces whole
gluten free soy sauce

steamed basmati
fresh coriander leaves

 

Heat the coconut oil in a large frypan over a medium heat. Add garlic, ginger, chilli flakes + onion. Sauté until the onion is translucent.

Next, add mustard seeds, curry leaves, turmeric, curry powder + a pinch of black pepper, and continue to fry until fragrant.

Add the tomatoes, coconut cream + water. Gently stir until combined. Bring to the boil and then turn off the heat.

Turn your slow cooker onto a low setting. Add pumpkin, chickpeas + curry sauce.

Cook until the pumpkin is tender. Add the tatsoi leaves + wilt through.

 

STIR FRY ASIAN GREENS
Stir fry kai lan + pak choy #homegrown

 

In a wok, heat a little sesame oil. Add kai lan + pak choy. Stir fry over a medium to high heat. Add a good splash of soy sauce + cook until the veg is tender.

Serve steamed basmati rice in bowls, top with a portion of asian greens, followed by a generous spoonful of curry, lastly add fresh coriander leaves + extra chilli.

 

With love + in fabulous health,

Kristy x