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Last updated on December 5th, 2019 at 02:03 pm
This week I felt like making so many different dishes so that I could have healthy lunches for the week. I had so chicken and peppers in the fridge and decided to make some chicken Masala curry. I always have the curry spices in my cupboards as I use them in various dishes. I also had coconut cream in the fridge so it was the perfect dish to make with leftover ingredients! I decided to make it Paleo so that if someone wanted a dairy-free version, they could try this! I always like serving curry with either riced cauliflower or over a bed of lettuce, or even in lettuce wraps. For this recipe, I accompanied it with some cauliflower rice that was pan fried with leeks and pork roast, which I’ll upload the recipe for later!
This week some of my meals included this curry, some cauliflower rice, some steamed broccoli with tuna and mayo, and my ultimate favourite: pickled beets. I’ve been finding more and more beets this past few months and I get so excited whenever I find one that I want to buy them all! I may have a shopping addiction when it comes to beets… Anyways, I usually like to prepare meals like this and put a little of everything in my lunchbox. I also like to add some of it to my dinners if I think that I’m missing something so every week, I tend to prepare these small dishes that can be used for any meals! I actually just got this glass container set that are also oven-proof so it’s really hand to have! I also really like that the food looks good in them! I find it’s really fun to cook when you have cute dishes where you can show off your meals!
How to Serve This Chicken Masala Curry
Use these amazing low carb recipes to serve with this curry recipe.
Paleo Chicken Masala Curry
- 1 onion
- 6 cloves garlic
- 1/4 cup (60 ml) extra virgin olive oil (or unsalted butter, organic grass-fed ghee, coconut oil)
- 1 bulb ginger bulb
- 2 chicken breasts (about 500g)
- 1 red pepper
- 1.5 tsp coriander seeds
- 6 cloves
- 1/4 tsp cardamon ground
- 1.5 tsp Himalayan salt
- 1.5 tsp chili powder
- 1.5 tsp cumin seeds (or powder)
- 1.5 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cinnamon sticks
- 2 cups (500 ml) water
- 1 tsp garam masala
- 1/4 cup (60 ml) coconut cream
- 2-3 sprigs cilantro (about 25g)
- Peel and slice the onion. Mince the garlic and grate the ginger. Slice the red pepper. Cut the chicken into bite-size pieces. In a mortar, crush the cloves, cardamon seeds and coriander seeds with a pestle. Chop the cilantro.
- In a large frying pan or wok, heat the olive oil and add the onions and garlic. Cook on medium heat until soft. Add the ginger and chicken and cook 3-4 minutes and add the cloves, cardamon, coriander, turmeric, chili, cayenne, cinnamon sticks, salt, pepper and cumin. Mix well together and add 2 cups of water. Cover and let simmer on medium-heat for 20 minutes, or until the water has evaporated.
- Add the coconut cream and garam masala to the pan and mix well. Simmer, uncovered, for an additional 10 minutes until the curry is thick and creamy. Top the curry with the chopped cilantro.
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