Cupboard clean out chicken curry

Keeping it simple I often just chuck things together and play around with the flavours. The key is to pack it with good quality protein and stacks of veggies. Tonight this one came together as follows:

2 free range organic chicken breasts
Brown onion
1 tspn coconut oil (or macadamia)
Coriander (seeds dried about 1 tspn or handful of fresh leaves and stalks)
Ginger (fresh 2 cm cube or dry powder a good 3/4-1 tbspn)
1/2 tspn turmeric powder
Cumin seeds
1/4 tspn nutmeg
1/4 tspn cinnamon
1/4 tspn ground cloves
1/2 tbspn stock concentrate
Salt and pepper to taste
1 head of broccoli
2-3 diced carrots
1 decent sized zucchini
Heat!!! Either some dried or fresh chilli’s, cayenne pepper or curry powder (how 80’s of you)
Couple of handfuls of baby peans
400ml of organic coconut milk
Cashews to top it off and add some crunch when serving

Combined the onion, oil and herbs and sauté for a few minutes. Toss in chicken to brown lightly. Once lightly browned but not fully cooked toss in everything else and simmer for 20minutes, until chicken is moist but cooked and veggies are tender but not too soft (don’t lose all their goodness).

Serve with cauliflower rice. Danielle Walker from Against All Grain or Sarah Wilson of IQS can tell you how. Don’t be lazy…..Google it!

I am a slap whatever you have together kind of cook as I don’t believe in following any recipe to the tee nor do I have time to head to the shops often for the oft forgot one or two ingredients. Have a play and don’t shy away from sharing any adaptations.



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