Indian chicken curry (slow cooked)

Slow cooked meals literally cook themselves … You can create a delish, healthy dinner with minimal effort + fuss. This recipe is no exception. Pop this on in the morning + by dinner time, you will be sitting down to a beautiful, rich + authentic curry.

You can pair this curry with pappadum, mango chutney, raita + all the other fab Indian accompaniments.


ingredients

1 kg free range chicken thighs *cut into quarters

1 small white/brown onion finely diced

2 cloves garlic finely diced

2 drops doTERRA ginger oil

1 cup tomato passata

1/2 cup vegetable stock

1/4 cup natural unsweetened coconut yoghurt

1 heaped tsp indian curry powder

1 tbsp garam masala

1 heaped tsp ground cumin

1 tsp turmeric

1/2 tsp paprika

1/4 tsp cinnamon

chilli flakes *to taste

1/2 tsp sea salt

1/4 tsp ground black pepper

3 bay leaves

1/2 cup coconut cream, or natural coconut yoghurt

60g baby spinach leaves

steamed basmati *to serve


method

Add the onion, garlic, ginger oil, passata, stock, yoghurt + spices to the slow cooker. Stir well to combine. Season.

Add the chicken pieces + stir. Add the bay leaves.

Cook on the low setting for 6 hours.

Before serving, add the coconut cream + spinach leaves. Stir through.

Serve with piping hot steamed rice.

Paneer tikka masala

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

Eggplant + chickpea curry

Bowl food is so nourishing. Especially when it’s plant based, nutritious, spicy, and served with fluffy steamed rice!

This indian inspired dish shows up regularly in my kitchen, with slight variations – dependant on what fresh produce I have on offer. Chickpeas + cauliflower also work beautifully together! As does replacing the spinach with kale.

I’ve been feeling EXTRA grateful this past week … so many wonderful things coming together in my life + really feeling in the flow of my heart. I’ve been working on our travel plans for 2020, researching + booking some epic trips … we had our first abundant harvest of honey from our hive – plenty for us, enough to share with some special people + also sell within my business. I also promo’d my first cooking event “Asian Inspired Cooking Class” in my new studio space + it has almost sold out. If you’d like to join us, you can book a space HERE.

We have been working incredibly hard on our property to create an environment – not only for us to live happy, peacefully + abundantly in nature, but to also share with our clients.

I am thrilled to be able to offer a high vibrational space, that has so much love + positive energy infused into it.

2020, I see you. Age of Aquarius.

Some of you asked for this recipe, and here you have it beautiful humans. I hope you have a wonderful week ahead.

K x


ingredients

1 large eggplant
1/2 red onion diced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp turmeric
2 minced garlic cloves
1cm piece ginger finely chopped
1/2 tsp coriander roots finely chopped
400g organic diced tomatoes
1/2 cup filtered water
400g organic chickpeas
chilli flakes *to taste
3 tbsp organic plain coconut yoghurt *unsweetened
generous handful baby spinach leaves
1/2 tsp garam masala
fresh coriander leaves
sea salt
cracked black pepper


method

Preheat oven to 180c. Prick eggplant with a fork several times.

Bake the eggplant on a lined tray for 45 mins. When cool, remove the skin and dice into 1 cm cubes. Set aside.

Over a medium heat, add the onion to a frypan and cook until translucent. Sprinkle in the cumin seeds. Stir and toast, until fragrant. Next, add the ground coriander, turmeric, garlic, ginger, coriander roots + tomatoes. Continue to cook for a few minutes.

Add the water, chickpeas + chilli flakes. Stir well + bring to a slight bubble.

Cover, reduce heat + allow to cook on low for 15 mins. Stir occasionally.

Add the eggplant + mix through.

Add the coconut yoghurt + stir well. This gives the curry sauce a creamy, delicious finish + rounds out the flavours. Cook for a few minutes.

Just before serving, add spinach leaves + wilt through, add the garam masala, fresh coriander leaves and season to taste.

Serve with steamed basmati rice + a dollop of coconut yoghurt.