Chicken curry is one of my all time favorite foods. In that scenario where you’re allowed to take 5 things with you to a desert island, my five things (as of right now) are, in no particular order, as follows.
- Chicken Curry (Endless supply)
- Homemade Ginger Cinnamon Tea (Endless supply and I’ll post the recipe for this soon.)
- An MP3 Player with “Mama, You’ve been on my mind.” From Living in the Material World, on it.
- Ice (Endless supply. It’s a desert Island. I’m probably gonna want some ice for my tea. Plus I can melt it for water.)
- Sugar-free, Mold-less Reese’s Peanut Butter Cups (Hey, it’s a hypothetical situation.)
My favorite restaurant back home is Tandoor. It’s one of a handful of little Indian restaurants there. It’s the best. I’ve gone to a few here in LA and they’re really good too, but I’m really looking forward to going home for Christmas and stopping in at my first Indian food haunt. It’s the only place I’ve found that makes amazing coconut soup. I’ll figure out how to replicate it with no sugar or dairy and post it here one day.
But for today, the main event: Chicken Curry!
No curry is complete without the spicy, sweet experience that is ginger. That’s what ginger is; an experience. It’s the aromatics like ginger, onion and garlic combined with the powerful spices, that make a curry dish the full-flavored magic that it is.
All of these elements also contain high amounts of anti-inflammatory, anti-viral, anti-fungal and anti-cancer attributes. When you make it at home you know it’s not laced with any preservatives or MSG. This meal is a real boost to your immune system and calms your entire body with it’s soothing properties.
To start, I like to spread the spices in a large pan and toast them until they’re fragrant. Toasting pretty much makes anything better, and in this case it pronounces the spices with a browned note in the sauce. While the spices are toasting, I quickly rough chop the onions and blend them up in my Magic Bullet. Not the garlic yet. If you put garlic over heat too son it can burn and turn bitter.
You only need to warm the spices for a couple of minutes over medium heat, then pour the purée into the pan and combine. Let that simmer for just a couple of minutes to bring out the sweetness in the onions, then add the garlic and fresh ginger. Stir it around and let it simmer for just a minute or two and now you can add the coconut milk. Some traditional curry recipes call for heavy cream, others use coconut milk. Obviously I use coconut milk to avoid the dairy sugars and to gain the lauric acid which kills Candida . It’s microbial properties benefit everyone, even if you’re not fighting an imbalance.
place the chicken thighs in the spicy sauce. Sometimes I serve them whole, and sometimes I break them up in the pan after they cook through, which is more like what you would typically get at an Indian restaurant.
Now simply put the lid on and let the chicken soak up all the fragrant, juicy goodness and cook through. About 25-35 minutes.
This is where your recipe can go one of two ways. You can eat it as is, it’ll be a little runnier, but the flavor will be spot on. This is what Nick prefers. I like it too. Especially when I want to eat a lighter version of curry.
The other option is to add 2 to 3 Tbs of pure 100% unsweetened almond butter to thicken the curry and add that creamy texture. It will add a slight nutty flavor, which I like too. Both are awesome.
If you save half the curry in the fridge for later, it’ll be thicker the next day anyway form the coconut milk hardening as it’s chilled.
And lastly, stir in a head of freshly washed spinach and allow to wilt for just a minute or so.
And there it is. Creamy as you like it, full of flavor, super low carb and very healing for your entire system.
Did you try it with the almond butter? Or without? I hope you enjoy it as much as I do!
- 1½ tsp Curry Powder
- 1½ tsp Garam Masala
- ½ tsp Onion Powder
- 1 tsp Ground Turmeric
- ½ tsp Coriander
- ¼ tsp sea salt
- 1 tsp Ground Ginger
- ½ tsp Ground Ginger
- ⅛ tsp Cayenne (or more depending on how spicy you like it)
- 1 inch piece of fresh ginger, peeled and finely chopped
- 2 cloves of garlic finely chopped
- 2 small or one regular sized sweet or yellow onion
- ½ can full fat coconut milk
- 1 Lb Free-range, organic boneless chicken thighs
- 1 bunch of spinach (rinsed and stems chopped off)
- 2-4 Tbs unsweetened almond butter
- Cilantro for garnish (optional)
- Toast spices over medium heat in large pan until fragrant.
- Meanwhile purée onions in blender or food processor.
- Add purée to spices when fragrant and combine.
- Allow to simmer for 2-3 minutes to sweeten onions.
- Add chopped ginger, garlic and coconut milk and combine.
- Rinse and pat chicken dry with a paper towel.
- Add chicken to the simmering curry sauce, stirring and ladling the curry onto the meat.
- Cover the pan and let it simmer for 25-35 minutes of until the chicken is cooked through. Check it every ten minutes or so and adjust the heat as needed.
- Once the chicken is cooked through, use a wooden spoon to chop it up in the pan, or leave it as large chunks.
- Add a rinsed head of spinach to the pan and put the lid back on for 2-3 minutes, letting it wilt the leaves.
- Add almond butter if desired or serve!
- Add cilantro for garnish.