Here is my classic chicken curry recipe, it’s ready in half an hour.   Easy nutritious meals that appeal to the whole family (one hard working tradie husband, one fussy seven year old and one fuss free four year old) are essential for me.  They need to be easy to make too as I am usually, bathing kids at the same time or sorting laundry, feeding animals, or making seventy five other food items concurrently – relate?

If you wanted to be super awesome you could make your own Rogan Josh paste from the numerous recipes accessible on Google.  I use the Pataks or Sharwoods jar curry paste, which contains vegetable oil (yikes) however all the other ingredients are fine.   I used Rogan Josh, just use whatever Indian curry paste you have lurking in the pantry or fridge.

Serves 4 (with some leftovers for lunch)

Ingredients

• 2 teaspoons of garam masala
• 1 tablespoon of coconut oil, ghee or other animal fat
• 500g free range boneless chicken, I used thighs, cut into bite size pieces
• 1 large onion, chopped
• 2 tomatoes, chopped
• 1 cup chicken bone broth (or water)
• 2 tablespoons of rogan josh paste
• 150ml double cream (I used Gippsland) or crème fraiche (Meander Valley is divine) buy ones that contain just cream and cultures OR coconut cream or coconut milk
• 50g ground almonds
• 25g desiccated coconut
• handful of coriander chopped to garnish
• serve with cauliflower rice, I also like this on wilted silver beet or with steamed broccoli

Method

1. Chop your cauliflower in a food processor or use a knife until it resembles rice.  I chop for about 5 seconds on Speed 4 in the Thermomix.  Steam your cauliflower rice, in the Thermomix add rice to simmering basket and steam on Varoma, Speed 1 for 15 mins.
2. Meanwhile, gently sauté the onion in the coconut oil or fat until translucent
3. Add the chicken and continue to sauté until golden brown, about ten mins
4. Add garam masala and season with salt and pepper
5. Add the tomatoes and cook until they begin to soften, about 2 mins.
6. Add the broth or water and curry paste and stir and bring to the boil for about five minutes taking care not to over cook your chicken.
7. Stir in the cream/coconut milk, almonds and coconut, and simmer gently for a further five minutes.
8. Divide cauliflower rice or vegetables between plates, add chicken curry on top, garnish with extra cream, crème fraiche or sour cream for extra beneficial cultures (if dairy is tolerated) and coriander.
9. Serve with a generous portion of steam greens e.g. beans, spinach, kale, silver beet, broccoli.

I love this recipe which I have adapted from an ancient, well thirteen year old, cook book I have of good old Ainsley Harriott’s.  When I left home I couldn’t cook a thing and so self taught through books like Ainsley which are faff free and ‘meals in minutes’ kind of thing.

This is a book back from the bad old days of low fat and vegetable oil usage.  I can see how I have adapted the recipe to suit my high protein low fat CSIRO diet regime of old and can only snigger and sympathise with the old way of eating which was such a kin struggle!  Wasn’t it?  Monitoring calories and eating extremely low fat (disaster) and excess protein (not good news either as excess protein converts to glucose via gluconeogenesis) feeling hangry most of the time.  Oh such a shame.

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