One-Pan Chicken Curry

Chicken Curry

Ingredients

• 1 tablespoon unsalted butter
• 1 large onion, roughly chopped
• 1 teaspoon ginger-garlic paste (see notes section)
• 2 large tomatoes, roughly chopped
• 1/4 cup of sunflower seeds (see notes section)

Other ingredients:

• 2 chicken breasts, diced into bite size pieces
• 1 tablespoon of unsalted butter
• 1 bay leaf
• 3 whole cloves
• 1 inch cinnamon stick
• 1 teaspoon of turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon of coriander powder
• 1 14.5 oz can of whole fat coconut milk
• Salt, to taste (I did not measure this)
• 1/2 teaspoon of garam masala
• Optional: kauri methi

Directions

1. Make the curry paste first. I use a wok, but use a large pan if you like. I add the butter to the heated wok then add the onion and ginger-garlic paste. Watch this, you don’t want the ginger-garlic to burn!
2. Add the tomatoes and seeds (or nuts) and cook until it becomes soft
3. Pour the ingredients from the wok/pan into a food processor and blend it until smooth and let it sit in the processor until later
4. Add chicken to the wok/pan and let it cook through then take it out of the pan. At this point, there’s quite a bit of moisture in the pan and chicken fat so I pour that out of the pan.
5. Add a little bit more butter into the wok/pan and add: bay leaf, clove, cinnamon, turmeric, chili, and coriander. Cook the spices for 30 seconds
6. Add in the curry paste and coconut milk and cook this for a few minutes then add salt to taste.
7. Add the cooked chicken back into the wok/pan
8. Cook and simmer for 10 minutes or so
9. Add garam masala and kasuri methi (crushed) and cook for another 5 minutes

Notes

• I make my own ginger-garlic paste by taking a root of peeled ginger (about 6 inches) and 2 heads of garlic then blend in a food processor.

• Since I can’t eat nuts on this detox I used sunflower seeds (which is allowed) as part of the curry paste. If I could eat nuts I would have done 1/4 cup of cashews instead.