So I saw this awesome article called What India Can Teach The Rest Of The World About Living Well....and I started craving Curry! Hence, the following recipe. This is a very mild heat version, kid friendly, and a time saver. I made this on a Tuesday night in about an hour...prep time and all. I have 9 people I feed in my home, so I doubled the recipe. If you batch cook, you could too! This will freeze up quite nice.
Makes: 6 servings
Active Time:
Total Time:
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 boneless chicken breasts, skinned, halved and cubed (16 ounces total)
- 1/4 cup water
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper, less or more to taste
- 1/2 teaspoon ground fenugreek seed (or fennel)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground turmeric
- *Another time saving option is to use 2 tablespoons (more or less to taste) Wild Oats Organic Curry Powder
- 2 cups plain yogurt (can use coconut or nut milk for dairy free version)
- 2 tablespoons arrowroot powder
- Salt & freshly ground pepper, to taste
- Raw Honey for finishing garnish, to taste
*Optional:
- 1/2 cup golden raisins
- 1/4 cup apricot preserves
2 cups uncooked rice or 4 cups "riced" cauliflower
PREPARATION
- Heat oil in a large skillet over medium-high heat and sauté garlic and onions until golden. Add chicken and sauté until browned. Add water, dry spices, and apricot preserves and raisins if using. Simmer uncovered until chicken is cooked, 15 to 20 minutes, stirring occasionally. The liquid will be mostly absorbed.
- Gradually stir yogurt into arrowroot poweder until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.
- Put the curry onto a bed of rice or cauliflower. Drizzle raw honey on top to taste.
My picky 6 year old devoured this stuff, so make sure you have plenty to go around! Hope you enjoy!
If you use EO's in this recipe, I recommend only one brand of essential oils for ingesting...... coriander, black pepper, ginger, fennel, cinnamon, and clove are all available. Start by adding 1 drop each to about 30ml of coconut or olive oil. Add more oils 1 drop at a time to taste. Add the EO and cooking oil mixture to the pan to cook the chicken. Get your EO's for cooking HERE.....or email me at thenaturalcollective514@gmail.com
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