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Creamy mild chicken curry
(0 votes)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 5 hrs 35 mins
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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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 medium onions (chopped)
- 4 cloves garlic cloves (peeled)
- 2 inches fresh ginger (peeled)
- ¼ cup sunflower oil
- 1 pinch Cardamom powder
- 2 tsps Cumin powder
- 2 tsps Coriander
- 1 tsp Turmeric powder
- 3 large, skinless Chicken breasts (diced)
- 2 Curry leaves
- 4 Lime leaves
- 2 cups chicken stock
- ⅞ cup Coconut milk
- ¾ cup Almond flour
- ⅔ cup Coconut yogurt
- 2 red chili peppers (finely chopped)
- 1 stick Celery (finely diced)
- salt
- freshly ground peppers
Preparation
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.
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