Creamy Mild Chicken Curry

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Creamy Mild Chicken Curry
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 35 min.
Ready in

Healthy, because

Even smarter

Curry is a great spice that has anti-inflammatory properties and is good for strengthening the immune system. It also adds a delicious flavor to this dish.

Serve this curry over warm brown rice or quinoa.

Ingredients

for
4
Ingredients
2 medium onions (chopped)
4 cloves garlic (peeled)
2 inches fresh ginger (peeled)
¼ cup sunflower oil
1 pinch Cardamom powder
2 teaspoons Cumin powder
2 teaspoons Coriander
1 teaspoon Turmeric powder
3 large, skinless Chicken breasts (diced)
2 Curry leaves
4 Lime leaves
2 cups chicken stock
cup Coconut milk
¾ cup Almond flour
cup Coconut yogurt
2 red chile peppers (finely chopped)
1 stick Celery (finely diced)
salt
freshly ground peppers
How healthy are the main ingredients?
Coconut milkCelerygarliconiongingerChicken breast
Preparation

Kitchen utensils

1 Non-stick pan, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Forks, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Small pot, 1 Garlic press

Preparation steps

1.
Blend together the onion, garlic, and ginger in a food processor until paste-like.
2.
Heat the oil in a large saucepan set over a moderate heat until hot. Add the paste and a pinch of salt, frying for 3 minutes until golden.
3.
Add the ground spices, stir well, and cook over a reduced heat for 1 minute. Stir in the chicken, and then the curry and lime leaves.
4.
Cover with the stock and coconut milk, stirring through the ground almonds afterwards. Spoon the contents of the pan into a slow cooker.
5.
Cover with a lid and cook on low for 5 hours until the chicken is tender.
6.
Stir through the coconut yoghurt to thicken the sauce. Adjust the seasoning to taste and stir through the sliced chillies, cooking uncovered for a further 5 minutes.
7.
Ladle into bowls before serving.