Allium Free Chicken Curry

“Should I carefully ad” ALL IN THE PAN!

And partly over the hob, on yourself, Dear Reader I’m a messy cook at times. At all times really. But, here again Jack has dipped his toes, no that’s not a step stop writing that down, into uncharted waters, or at least, untagged. I’m sure I have a few recipes that are allium free, ones where you wouldn’t expect it I mean, I know most of my recipes don’t contain onion so it’d be pointless tagging them as allium free, what I’m saying is I’m doing what I always do: Making rough, but useful recipes. This is very barely inspired by this and also by my own know how. Any recipe that utilizes both nut and seed butter is good by me. You know me, Dear Reader, I will never give you a recipe that I wouldn’t stand by. Even if I’m out of my usual niche I’m still going to put my everything into making sure hat this is delicious as I can make it and that it’s made especially for the diet mentioned, not just a tossed in comment about omitting the onions where it’s obvious I’ve never done that. I’ve seen that enough with nightshade free recipes in regards chilli. If we all thought of recipes that might suit other diets we’d enrich others with new options and ourself by improving our skill and knowledge.

Part way I remembered the turmeric. I wondered why it was grey.

Now, being a pain, you can replace the chicken with vegetables, but as you’d need to partly cook them I just listed it as is. You’re smart people Dear Reader, you’d know what you can do without me saying it. I’ve played with coconut milk reductions a lot, they can be pretty awful at times, coconut milk can be very slippery and oily on the palate, the nut and seed butter helps keep it from reducing too much and adds an extra velvety texture and depth of flavour. What’s really surprising is that with the bare minimum of spices, hey! look I have roasted cumin, finally it has a purpose outside of replacing cumin, it’s not even a garam masala, is the complexity of flavours. There’s sweetness from the honey, the salt stands out and there’s a rush of other  spices, the mustard and fenugreek I assume, my palate’s not that sophisticated, these aren’t freshly ground either, they’ve been there a while, but as I was eating it here were these wonderful pops of flavour that kept me wanting more. The peanut and tahini giving the whole a nutty undertone. I know that when the right ingredients are used you don’t need much, even though this was just lightly based on another recipes it’s obvious that it used the spices with purpose.

Brown rice as always.

This is a slap it into the pan meal, there’s hardly any preparation needed, the whole dish is no worse for it either. Let the coconut milk simmer gently and the nut and seed butter will melt away and the chicken will slowly cook. You could omit the meat and make it as a pour over sauce. It’s funny how some recipes just work, isn’t it, Dear Reader? I was almost going to throw the recipe away but I’m very glad I didn’t. Hopefully there’ll be someone to give it a try. I’ll see you again soon, Dear Reader.


1 Chicken Breast, Chopped
160ml Coconut Milk
40ml Water
1/2 Tbsp Light or Dark Tahini
1/2 Tbsp Natural Peanut Butter
1/2 Tbsp Honey
1/2 Tsp Roast Cumin
1/2 Tsp Coriander
1/2 Tsp Turmeric
1/2 Tsp Salt
1/2 Tsp Fenugreek
1/2 Tsp, Heaped Ground Mustard Seed


1. Add everything to a non-stick pan and gently bring to a simmer. Stir to help melt the nut and seed butter. Once everything has combined leave on a medium-low heat and cook until sauce has thickened and Chicken is cooked through.


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