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.