2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
There are more flavoursome curries in my recipes, but it was thanks to this simple recipe that I have those. This is the curry I first made when I went nightshade free nearly three years ago, it’s simple as they come, but it can be tweaked and adapted in so many ways. It also serves as a base curry recipe that you could add anything to.
1 Chicken Breast/Turkey Breast
160ml Coconut Milk
1 Tsp Curry Powder or 1/2 Tsp Curry Powder and 1/2 Tsp Garam Masala
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Butter/Olive Oil
2 Tbsp Ground Almonds
1 and 1/2 Tbsp Cashew Butter or other Nut Butter (1/2 Tbsp if Using Hemp Milk)
1 Tbsp Light Tahini
1 Tbsp Pumpkin Seed Butter
Add 1/8 Tsp Ground Long Pepper
Add 1/8 Tsp White Pepper
Add 50g Finely Cubed Sweet Potato alongside Chicken.
Add 100g Butternut Squash Purée alongside Coconut Milk.
1/2 Tbsp Grated Ginger
1/8 Tsp Ground Mustard
Add 1 Medium Apple, Cored, Peeled and cut into chunks and 1 Tbsp Sultanas/Raisins alongside Chicken.
1/2 Tbsp Grated Turmeric Root. Add alongside Onion and Garlic.
Add 1 Medium Banana, peeled and Chopped into chunks, alongside Chicken.
1. Heat Olive Oil in a pan and when hot add Onion and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.
2. Add Curry Powder and stir together, then add Chicken, stir and cook for 5 minutes.
3. Add Coconut Milk, Ground Almonds and stir, bring to boil and then reduce to a simmer and cook covered for 20 minutes.
Replace Coconut Milk with Hemp Milk: Add 28g Hemp Seed and 160ml Water (Or Rooibos Tea for Rooibos Hemp Milk) to blender, blitz until smooth and add straight to Curry.
For Immune Boosting Curry: Use 4 Cloves Garlic, 1/2 Large Yellow Onion, 1 Tbsp Grated Ginger, 1/2 Tsp Curry Power and 1/2 Tsp Garam Masala. Serve over Whole Grain Basmati Spiced Pilaf.