Aren’t curries are great. Not only are they bursting with flavour, but in order to achieve that deliciously complex and exotic flavour, therein contains a plethora of health promoting ingredients.
Why not tantalise your taste-buds and give your immune system a high five by cooking my delicious Goan chicken curry tonight!
Health Promoting Ingredients
- Garlic- Strengthens the immune system, used to fight coughs and conjestions.
- Turmeric-Anti oxidant, anti- inflamatory
- Ginger- Eliviates throat and sinus infections
- South Indian garam masala
Garam Masala contains:
- black and white peppercorns– Reduces nasal and sinus problems.
- cloves– Anti fungal and anti bacterial.
- cinnamon– Coughing and sore throats
- black and white cumin seeds– http://www.marksdailyapple.com/cumin/ Anti inflammatory and great for digestion.
- black, brown, and green cardamom pods Antioxidant and disease promoting.
For the Curry
- 6 boneless chicken thighs
- 3 cloves of garlic (chopped)
- 1 dessert spoon of garam masala
- 1 dessert spoon of turmeric
- 1 red chilli
- 1/2 bar of organic creamed coconut
- 1/2 pint of water
- 1/2 carton of organic chopped tomoatoes
- 1 Aubergine (diced)
- 1 Courgette (diced)
- 1 Spanish Onion (chopped)
- Coconut oil
- Thumb of ginger (chopped)
- Juice of a lemon and lime
For the Cauliflower Rice
- 1 large cauliflower
- 3 spring onions
- 1 handful of chopped coriander
- Knob of grass-fed butter
- Chop the chicken thighs into small pieces and marinate overnight, or anything up to 8 hours for optimum flavour. Don’t worry if you don’t have time to marinate…. It will still taste great if you add the spices and chicken at step 2.
- In a pan, add a teaspoon of coconut oil and heat. Add the Spanish onion and fry, add ginger and garlic, and sweat off for around 5-7 minutes.
- Add chicken and spices and continue to fry for 5 minutes.
- Add the creamed coconut and tomatoes.
- Add half of the chilis (and some extra chili flakes if you like it spicy!)
- Add the courgettes and the aubergines.
- Simmer and add water if more liquid is necessary.
- Allow the dish to simmer for around 30 minutes.
- Add the juice of lemon and lime.
- While the dish is simmering, take the cauliflower, and in a mini blender chop the cauliflower. Then in a separate pan, melt the butter and fry the chopped spring onions. Add the cauliflower, mix, stir whiles cooking for around 5 minutes.
- When ready to serve, throw half of the coriander into the cauliflower, and use the remainder to garnish your curry. Garnish with fresh lime and red chili.
Serve and enjoy