A great winter recipe, provided by Primal Influence
- 4 organic chicken thighs or 2 breasts, chopped
- 1 tin 100% pure coconut milk
- 1 large brown onion, chopped
- 2 carrots, cut into small pieces
- 1 clove organic garlic, minced
- 2 tsp organic ginger (or more if you like), minced (or use ginger powder)
- 2 tbsp organic mild curry powder (or ‘medium’ if you prefer it spicier)
- 1 tbsp coconut amino
- Himalayan salt and black pepper to taste
- Good cooking fat (ghee, coconut oil, olive oil, animal fat etc.)
- 1/2 cup bone broth and/or water
- Optional: Chili if you like heat, paprika, fresh coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery, fresh lemongrass, 2 tsp turmeric powder
- 1/2 head fresh cauliflower, grated with either a manual grater or a quick blitz in a food processor (to make rice-size pieces)
- Large saucepan or slow cooker
- Grater or food processor for the cauliflower ‘rice’
- 2 x large cooking spoons
- OR: add the curry ingredients to a slow cooker and cook all day or overnight on low. Another time, or if you have two slow cookers like I do, add the grated cauli and cook on low for 3-4 hours. If you make a large batch of the rice and store away in the freezer you’ll always have some to thaw, heat and serve!
If using the stove:
- Heat oil in a medium saucepan on low, add onions and allow to cook gently
- Add garlic and chicken and slowly increase the temp but watching onion and garlic don’t burn
- Add carrot to the saucepan along with the spices, lemongrass (if you have some), any other herbs, salt, pepper, amino, broth/water and coconut milk to the saucepan and reduce heat to a gentle simmer
- Once all ingredients are cooked through, the carrot is soft and the liquid has reduced slightly, remove the piece of lemongrass
- While the curry cooks bring a large fry pan to a very low heat on the stove and add grated cauliflower. Stir often with a large spoon to prevent burning. No water or oil is needed for this, just a very low temp on the stove.
If using a slow cooker:
Alternatively, place all curry ingredients in the slow cooker and leave on low heat overnight or all day.
You can also use the slow cooker for the rice (handy if you have two, or make the rice first then the curry) by adding the grated cauli in for just a few hours (about 4 hours is usually enough time)
- Serve by spooning the curry mixture over a flattened heap of cauliflower or white rice on a plate. Garnish with coriander leaves.