I would have to say that a good curry with healthy ingredients is one of my favourite meals.
Many years ago, I travelled through India and Nepal for approximately three months and my love of curry grew from there and will certainly stay with me for life.
Now, authentic traditional curries can be very hard to replicate due to the plethora of ingredients so experimenting with simple ingredients so that I can develop recipes for my fast paced world of family and career, can be a challenging task. And of course, with so many “formula one race car” individuals that I support in my clinic, weeknight dinners simply must be easy, or grumpiness regarding dinner preparation can rear up and bad food choices can easily be made.
Given inflation, mortgage costs and petrol right now, this curry is also a fabulous weekend dinner option as it truly compares to some of the better restaurants. I rarely say this but this time it is true!
Preparation of this yummy curry is also incredibly easy and takes less than 10 minutes.
And then there is the genius “slow-cooker” that means meals can be prepared quickly in the morning and dinner is ready after a busy and tiring day.
I cannot speak highly enough about the time saving joy of using your slow cooker.
What is a formula one race person I hear you ask? Busy people, with minimal time, juggling many things at one time.
For this curry, I often enjoy a low carbohydrate option for week-day meals and find that steamed green beans are a lovely side dish or a range of steam vegetables. However, it often makes it as the dinner of choice for a Friday night when I am more relaxed and then I will have basmati rice instead of an oily, pricey takeaway.
I hope you enjoy this curry recipe. Once you have the ingredients, it’s a very quick process to get it slow cooking away for dinner.
As with every meal, keep your rice portion small so that it is not the main event of your plate for weight management and blood sugar balance.
This dish gets better as you leave it in the fridge for lunch or dinner the next day as all the herbs infuse. It also freezes really well.
I hope you enjoy!
- 2 tablespoon cold pressed olive oil
- 2 onions finely chopped
- 1 red capsicum, sliced
- 4 garlic cloves finely sliced/minced
- 1 thumb sized piece of ginger, finely chopped
- 4 large chicken breasts, roughly chopped in large cubes
- 1 cup of chicken stock
- 200g diced canned tomatoes
- 3 tablespoons of tomato paste
- 200ml coconut cream
- 2 teaspoons coconut sugar
- 1 teaspoon cinnamon
- 1 heaped tablespoon of good quality Curry powder
- 2-3 teaspoons chilli powder (depending on how hot you like it)
- ½ tablespoon cumin
- 1 tablespoon coriander Powder
- 1 heaped teaspoon of smoked Paprika
- ½ teaspoon vegetable Salt
- Generous grinds of black pepper
- Handful of fresh coriander for serving, finely chopped
- Mango pickle or chutney to serve
Add your olive oil to a large pan and add onion, garlic, and ginger.
Cook on medium heat until onions are transparent.
Add chicken pieces & capsicum and cook whilst stirring for a further 3 minutes.
Now add all other herbs and cook for few extra minutes, stirring so chicken is coated well.
Add your tomato paste and coconut sugar.
Pour mixture into your slow cooker and then add coconut cream, diced tomatoes and chicken stock.
Stir so all ingredients are mixed well.
Cook on low for 5-6 hours (check your chicken at 5 hours so doesn’t dry out as many slow cookers differ).
Serve with green beans, basmati rice and sprinkle with fresh coriander and mango chutney.