One-Pan Chicken Curry

I’m on a detox program where I am not supposed to eat the following:

  • Egg-free
  • Nut-free
  • Dairy-free
  • Grain-free
  • Process-refined foods free… (this one is easy as I do not really eat process-refined foods)

At this point what CAN I eat?? Well, pretty much what I eat now…just tweaked. My menu plan for next week with will be a blend of Thai, Japanese, and Ethiopian food and I will for sure post other recipes this upcoming week. For now, let me share this curry recipe I made. I would classify this under Indian curry due to the spices I used, but I don’t think it’s common to use coconut milk in Indian curry. Hope you enjoy it!

Chicken Curry

 

 

Ingredients

Curry paste:

  • 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.
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