Eleven Spice Curry

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Adapted from: Here

I’ve often lamented the loss of heat that nightshade intolerance brings, but learning that I can still create tasty, complex curries without chillies or tomatoes has been invaluable. There are so many ways to prepare food and if we let our focus narrow too much then we do the ingredients a great disservice. Nightshade free might mean the loss of traditionally flavoured curries, but it’s not the end of curry, not by a long shot.


1 Chicken Breast/Turkey Breast
160ml Coconut Milk
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Olive Oil
1/3 Chicken Stock Cube Dissolved in 20ml Water
1/2 Tsp Lemon Juice
1/2 Tsp Turmeric
1/4 Tsp Cumin
1/4 Tsp Ground Ginger
1/4 Tsp Ground Coriander
1/8 Tsp Mustard Powder
1/8 Tsp Ground Cardamom
1/8 Tsp Sea Salt
1/16 Tsp Cinnamon
1/16 Tsp Black Pepper
1/16 Tsp Ground Aniseed
1/16 Tsp Ground Caraway

Optional: Add 50g Finely Cubed Sweet Potato alongside Chicken.


1. Heat Olive Oil in a pot 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 Spices and stir together, then add Chicken, stir and cook for 5 minutes.

3. Add Coconut Milk, Lemon and Chicken Stock and stir, bring to boil and then reduce to a simmer and cook uncovered for 20 minutes, bring to a boil for the final 5 minutes to thicken Sauce.


2 thoughts on “Eleven Spice Curry

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