Creamy Chicken Curry
This chicken curry with coconut milk combines fragrant spices with vegetables cooked to your preferred texture.
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Servings: 2 servings
Ingredients
- 4 chicken thigh fillets organic, free-range
- 2 tablespoons coconut oil
- 3 red onions
- 3 cloves garlic
- 300 g cauliflower
- 150 g carrot
- 3 teaspoons ground turmeric
- 3 teaspoons paprika
- 2 teaspoons nigella seeds black cumin
- 2 teaspoons ground cardamom
- 400 ml coconut milk 1 can
Optional
- 2 handfuls fresh cilantro
Procédé
- Heat the oil in the frying pan. Sauté the onion.2 tablespoons coconut oil, 3 red onions
- Cut the chicken thighs into small strips (with a knife or scissors) and add them to the pan. Sear over fairly high heat, then reduce the heat.4 chicken thigh fillets
- Crush the garlic in a garlic press and add it along with the spices.3 cloves garlic, 3 teaspoons ground turmeric, 3 teaspoons paprika, 2 teaspoons nigella seeds, 2 teaspoons ground cardamom
- Wash and grate the carrot and add it in pieces (about 3 cm).150 g carrot
- Break or cut the cauliflower into pieces and wash it in a colander. Add it to the pan.300 g cauliflower
- Add the coconut milk. Let everything cook for 15 minutes for crisp vegetables or 20 minutes for more tender vegetables.400 ml coconut milk
- Add the fresh cilantro at the end, just before serving or directly onto each plate.2 handfuls fresh cilantro
Notes
Pictured served with rice, which is low in histamine. For a paleo or moderate-carbohydrate diet, consider pan-fried sweet potato or pumpkin purée.
For a strictly paleo version, omit the paprika.
Equipment: large PFAS-free frying pan (or cast iron if you are used to cooking with it), spatula, garlic press, scissors (or a sharp knife).
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